Paneer Butter Masala: The Ultimate Restaurant-Style Recipe

Here’s a delicious Paneer Butter Masala recipe that’s rich, creamy, and full of flavor! 🍛

Ingredients

For the Gravy

• 2 tbsp butter (unsalted)
• 1 tbsp oil
• 1 bay leaf
• 2 green cardamoms
• 1-inch cinnamon stick
• 2 cloves
• 1 medium onion (finely chopped)
• 3 medium tomatoes (pureed)
• 1 tbsp ginger-garlic paste
• 10-12 cashews (soaked in warm water for 15 minutes)
• 1/2 tsp turmeric powder
• 1 tsp Kashmiri red chili powder (for color)
• 1/2 tsp red chili powder (for spice)
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp kasuri methi (dried fenugreek leaves, crushed)
• 1/2 cup fresh cream
• 1 tsp sugar (optional)
• Salt to taste

For the Paneer

• 200g paneer (cubed)
• 1 tbsp butter (for sautéing, optional)

Instructions

Step 1: Prepare the Cashew Paste

1. Blend the soaked cashews with a little water to form a smooth paste. Set aside.

Step 2: Cook the Gravy

1. Heat butter and oil in a pan. Add bay leaf, cardamoms, cinnamon, and cloves. Sauté for 30 seconds.
2. Add chopped onions and sauté until golden brown.
3. Stir in ginger-garlic paste and cook for 1 minute.
4. Add tomato puree, turmeric, red chili powder, coriander powder, and salt. Cook until the oil separates (8-10 minutes).
5. Mix in the cashew paste and cook for another 2 minutes.

Step 3: Blend for a Smooth Gravy

1. Remove the whole spices (optional) and blend the gravy to make it silky smooth.
2. Return it to the pan and cook on low heat.

Step 4: Add Paneer & Final Touches

1. Add paneer cubes (lightly sautéed in butter for extra flavor, optional).
2. Stir in garam masala, kasuri methi, fresh cream, and sugar. Simmer for 2 minutes.

Step 5: Serve

Garnish with fresh cream and chopped coriander. Serve hot with naan, roti, or jeera rice.

Enjoy your homemade restaurant-style Paneer Butter Masala! 🤩