Recipe- Restaurant Style Paneer Butter Masala

Paneer butter masala recipe with video and detailed instructions- paneer butter masala is one of the most popular restaurant favorites in India and around the world. the curry is made with Cubed paneer (indian cottage cheese) and is cooked in a onion, tomato and cashew base. Its a rich creamy sauce and is absolutely finger liking good. Its a great side dish that can be served with Nan ( the Indian flat bread), whole wheat chapathi, plain rice or jeera rice (cumin rice).

Ingredients

To make onion tomato paste:

large Onion – 1 chopped
Medium ripe tomato – 3 chopped
Ginger – 1 inch
Garlic cloves- 3
Cashew – about 12
Oil – 2 tbsps

For making Paneer Butter Masala:

Butter – 2 table spoons
Oil – 1 table spoon
Bay leaf -2 tej patta
Cinnamon sticks-2
Cloves-3
Cardamom-1
1 to 1.5 tsps Kashmiri red chili powder if using spicy chilly powder use ½ tsp
Coriander powder- ¾ tsp
Cumin powder- ¼ tsp
Garam masala- ½ tsp or to taste
Kasoori methi- ¾ tsp
Paneer cubes – 200 gms ( about 2 cups) 7 oz
Salt to taste
Sugar- ¼ tsp optional
2 to 3 tbsps heavy whipping cream or malai
1 cup water

For garnish:

few ginger juvenile
a table spoon of chopped coriander leaves
tablespoon of cream

Method

Making the onion-tomato paste:

- Soak the cashew in the warm water for few minutes.

- Alternatively you can add the cashew while cooking the onion tomato moisture, either way works.

- While the cashew is soaking, heat the oil in a pan. Add the chopped onion, pinch of salt and cook till soft and light brown.

- Add the ginger and garlic and saute for a minute.

- Now add in the chopped tomato and cook till the tomato is mushy.

- Cool the mixture, add the soaked cashew and puree it into a smooth paste.

Making the gravy and the paneer butter masala:

- In a pan, melt the butter and oil on low-medium flame.

- Add the bay leaf, cinnamon sticks, cloves, cardamom and turmeric. saute for 30 seconds.

- Add the pureed mixture and cook till most of the moisture evaporates, stir in between.

- Add the red chilly powder, coriander powder, cumin powder, garam masala, and salt. Cook for a minute.

- Add a cup of water and let the curry simmer for five minutes. Add more water if the gravy is too thick. Simmer for 3 to 4 minutes.

- At this point taste the gravy and adjust the seasoning.

- Add the cubed paneer, kasoori methi, cream and sugar. Simmer for couple more minutes, stirring occasionally.

- Enjoy the paneer butter masala with nan, chapathi or rice.