Paneer butter masala has a rich creamy gravy as we add cashew paste and fresh cream in the gravy. If someone does not prefer to add cream, they can add milk instead though the taste will vary slightly but not much. At times I don’t remember to soak the cashew nuts on time, so I put them in a dry blender and make fine powder and after that I add tomatoes in the same blender it becomes smooth tomato and cashew paste. These tricky things I have learned over the year of experience while cooking and they really rescue you in an emergency situation.
Paneer Butter Masala / Restaurant Style Paneer Butter Masala
Paneer / Cottage Cheese – 200 gm, cut into cubes
Tomato – 3 medium size
Onion Paste – 2 to 3 tablespoon
Kasoori Methi/ Dry Fenugreek Leaves – 1 tablespoon
Fresh Cream – 1/2 cup + 1 to 2 teaspoon for garnishing
Ginger Paste – 11/2 teaspoon
Cashew Nuts – 7 to 8
Turmeric powder – 1/4 teaspoon
Coriander powder – 1 teaspoon
Salt to taste
Sugar to taste
Cumin Powder – 1/2 teaspoon
Kashmiri Red Chilli Powder – 1 teaspoon
Butter – 2 tablespoon
Garam Masala Powder – 1/4 teaspoon
Cinnamon Stick – 1 inch
Refined Oil – 2 tablespoon
1. If you do not like the raw smell of paneer, you can saute the paneer cubes with little garam masala powder.
2. Soak the cashews for 20 minutes and make a smooth paste.
3. In a blender take tomatoes and make a smooth paste.
4. Heat butter (1 tablespoon) and refined oil in a pan and add cinnamon stick.
5. Once the oil becomes aromatic, add onion paste and sauté until it is cooked well.
6. Next add ginger paste and mix well.
7. Later add turmeric power, red chilli powder, cumin powder and coriander powder. Mix them well.
8. Now add tomato paste and cook until the raw smell is gone completely.
9. Add cashew paste and kasoori methi leaves and mix again.
10. Once the butter starts separating add fresh cream, salt and sugar to taste and garam masala powder.
11. After mixing the masala, add water (1/4 to 1/2 cup) and allow to boil the gravy. In the mean time add paneer cubes.
12. Lower the flame and give a standing time for 5 minutes and finally serve with a dollop of butter from top and add 1 or 2 teaspoon of fresh cream and crushed kasoori methi leaves for garnishing.