Creamy Paneer Butter Masala

Creamy Paneer Butter Masala ingredients

• 250 g, cubed Paneer
• 3 tbsp, divided Butter
• 1 tbsp Oil
• 1 small (1 inch) Cinnamon Stick
• 2 Green Cardamom Pods
• 2 Cloves
• 1 Bay Leaf
• 1 large, roughly chopped Onion
• 3 medium, roughly chopped Tomatoes
• 1/4 cup, soaked in warm wate Cashews
• 1 tbsp Ginger-Garlic Paste
• 1/2 cup Water
• 1/2 tsp Turmeric Powder
• 1 tbsp Kashmiri Red Chili Powder
• 1 tbsp Coriander Powder
• 1 tsp Garam Masala
• 1 tsp Sugar
• to taste Salt
• 1 tsp, crushed Kasuri Methi (Dried Fenugreek Leaves)
• 1/4 cup Fresh Cream
• 2 tbsp, chopped Fresh Coriander

How to make Creamy Paneer Butter Masala

1. **Prepare Paneer (Optional):** If desired, lightly pan-fry or shallow-fry the 250g cubed paneer in 1 tablespoon of butter or oil until golden on all sides. Remove and set aside. Alternatively, you can directly add fresh paneer to the gravy.
2. **Sauté Gravy Base Aromatics:** Heat 1 tablespoon of butter and 1 tablespoon of oil in a deep pan or kadai over medium heat. Add the whole spices: 1 small cinnamon stick, 2 green cardamom pods, 2 cloves, and 1 bay leaf. Sauté for 30 seconds until fragrant.
3. **Cook Onions and Tomatoes:** Add the 1 roughly chopped large onion and sauté until translucent, about 5-7 minutes. Then, add the 3 roughly chopped medium tomatoes, 1 tablespoon of ginger-garlic paste, and the 1/4 cup soaked cashews (if using). Cook for 8-10 minutes, stirring occasionally, until the tomatoes soften completely and the mixture is pulpy.
4. **Blend the Gravy Base:** Remove the whole spices (cinnamon stick, cardamom pods, cloves, bay leaf) if you prefer an ultra-smooth gravy without grinding them. Allow the mixture to cool slightly, then transfer it to a blender. Add 1/2 cup of water and blend to a very smooth puree. If needed, pass the puree through a fine-mesh sieve for an ultra-smooth consistency.
5. **Cook the Gravy:** In the same pan, melt the remaining 2 tablespoons of butter over medium-low heat. Pour the blended onion-tomato puree back into the pan. Stir well and cook for 5-7 minutes, stirring occasionally to prevent sticking, until the gravy thickens slightly and the butter begins to separate from the edges.
6. **Add Ground Spices:** Reduce the heat to low. Add 1/2 teaspoon of turmeric powder, 1 tablespoon of Kashmiri red chili powder, 1 tablespoon of coriander powder, and 1 teaspoon of sugar. Cook the spices into the gravy for 2-3 minutes, stirring constantly, ensuring the raw smell of the spices dissipates. Add salt to taste.
7. **Simmer and Add Paneer:** Add about 1/2 to 1 cup of hot water, adjusting to your desired gravy consistency. Bring the gravy to a gentle simmer. Add the cubed paneer (fried or fresh) and 1 teaspoon of crushed kasuri methi. Stir gently to combine.
8. **Finish and Garnish:** Simmer for another 5 minutes, allowing the paneer to absorb the flavors. Just before serving, stir in 1/4 cup of fresh cream. Do not boil vigorously after adding cream. Taste and adjust seasoning if necessary. Garnish with 2 tablespoons of fresh chopped coriander.
9. **Serve:** Serve hot with naan, roti, paratha, or steamed basmati rice.

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