Restaurant Style Paneer Butter Masala – North Indian

Step 1: Prepare Gravy Base

Heat 2 tbsp cooking oil and 1 tbsp butter in a pan over medium heat. Add 2-3 green cardamom pods, 1 inch cinnamon stick, and 1 bay leaf. Sauté for 30 seconds until fragrant. Add 1 large chopped onion and cook until translucent, about 5-7 minutes.

Step 2: Add Aromatics and Tomatoes

Add 1 tbsp ginger-garlic paste and sauté for 1 minute until the raw smell disappears. Add 3 medium chopped tomatoes, 15-20 whole cashews, and 1 tsp salt. Mix well.

Step 3: Cook Gravy Base

Add 1/2 cup water, cover the pan, and cook for 10-12 minutes on medium heat until the tomatoes are soft and mushy. Stir occasionally to prevent sticking.

Step 4: Cool and Blend

Remove the pan from heat and let the mixture cool completely. Remove the bay leaf, cinnamon stick, and cardamom pods (optional, for a smoother gravy). Transfer the mixture to a blender and blend into a very smooth paste.

Step 5: Strain Gravy

Strain the blended gravy through a fine-mesh sieve into a bowl to ensure a silky smooth texture. Use a spoon or spatula to press down and extract all the liquid. Discard any remaining solids.

Step 6: Prepare Curry Base

In the same pan, heat 2 tbsp butter and 1 tbsp cooking oil over medium heat. Add 1 tsp cumin seeds and let them splutter for 15-20 seconds.

Step 7: Add Dry Spices

Reduce the heat to low. Add 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1.5 tsp coriander powder. Sauté for 30 seconds, being careful not to burn the spices.

Step 8: Add Blended Gravy

Pour in the strained gravy. Mix well and cook for 5-7 minutes on medium-low heat, stirring frequently, until the gravy thickens and oil starts to separate from the sides of the pan.

Step 9: Adjust Seasoning and Consistency

Add 1 tsp garam masala, 1 tsp sugar, and 1/2 tsp salt (or to taste). Mix well. Add 1/2 to 1 cup water to adjust the consistency of the gravy as desired. Bring the curry to a gentle simmer.

Step 10: Add Paneer and Cream

Gently add the 200 grams of paneer cubes and 1/4 cup fresh cream. Mix carefully to combine. Cook for 2-3 minutes, just until the paneer is heated through and the cream is fully incorporated. Do not overcook the paneer.

Step 11: Finish and Garnish

Crush 1 tsp kasoori methi between your palms and add it to the curry. Stir gently. Garnish with 2 tbsp fresh chopped coriander.

Step 12: Serve

Serve the hot Paneer Butter Masala with naan, roti, rice, or paratha.

• Soak cashews in warm water for 15-20 minutes before blending for an even smoother paste.

• Adjust the amount of red chili powder and sugar according to your preference for spice and sweetness.

• Do not overcook the paneer after adding it to the gravy, as it can become rubbery. Cook just until heated through.

• For a richer flavor, you can lightly pan-fry the paneer cubes before adding them to the gravy.

• To make it vegan, replace paneer with firm tofu, butter with oil or vegan butter, and fresh cream with cashew cream or coconut cream.

• Add a handful of green peas along with the paneer for a Matar Paneer variation.