Paneer Butter Masala

Ingredients

• 200g Paneer (Indian cottage cheese), cubed
• 2 tbsp Butter
• 1 tbsp Oil
• 1 large Onion, roughly chopped
• 1 inch Ginger, roughly chopped
• 4-5 Garlic Cloves
• 2 large Tomatoes, roughly chopped
• 1/4 cup Cashews (kaju), soaked in warm water for 15 minutes
• 2 Green Cardamoms
• 1 Bay Leaf
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Kashmiri for color, adjust to taste)
• 1 tsp Coriander Powder
• 1/2 tsp Garam Masala
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves), crushed
• 1/4 cup Fresh Cream or Malai
• 1 tsp Sugar (or to taste, for balance)
• Salt to taste
• Fresh Coriander Leaves, chopped (for garnish)

Instructions

1. 1

   Prepare Paneer: If using fresh paneer, cut it into desired cubes. If using frozen, thaw and gently blanch in hot water for 5 minutes to soften. You can lightly fry the paneer cubes in a little butter or oil until golden brown for added flavor and texture, then set aside.

2. 2

   Cook Gravy Base: In a large kadai or deep pan, heat 1 tbsp butter and 1 tbsp oil. Add roughly chopped onions, ginger, garlic, green cardamoms, and bay leaf. Sauté for 5-7 minutes until onions are translucent. Add roughly chopped tomatoes and soaked cashews. Cook for another 5-7 minutes until tomatoes soften.

3. 3

   Blend the Gravy: Turn off the heat and let the mixture cool down slightly. Remove the bay leaf and whole cardamoms. Transfer the cooked mixture to a blender and blend into a very smooth paste, adding a little water if needed. Strain the paste through a fine-mesh sieve into a clean bowl for an extra smooth, lump-free gravy.

4. 4

   Cook the Masala: In the same kadai, melt the remaining 1 tbsp butter. Add turmeric powder, red chilli powder, and coriander powder. Sauté for a few seconds on low heat until fragrant (be careful not to burn). Immediately pour in the strained tomato-cashew paste. Cook on medium-low heat, stirring constantly, until the gravy thickens and oil starts to separate from the sides (approx. 8-10 minutes).

5. 5

   Finish the Curry: Add salt to taste, garam masala, and sugar. Mix well. Add the fried paneer cubes to the gravy. Stir gently. Pour in the fresh cream and crushed kasuri methi. Mix well and simmer for just 2-3 minutes, ensuring the cream doesn't curdle. Do not overcook after adding cream.

6. 6

   Serve: Garnish with fresh chopped coriander leaves. Serve hot Paneer Butter Masala with naan, roti, butter kulcha, or jeera rice for an unforgettable North Indian dining experience.