Make this restaurant style paneer butter masala recipe at home and wow your guests or family members. This butter paneer gravy is creamy, buttery, rich and delicious.
1 ½teaspoonKasoori methi (Dried fenugreek leaves)Crushed between your palm before adding
¼teaspoonCardamom powder
3-4tablespoonsHeavy whipping cream or fresh cream or malai
Cilantro or coriander leavesfor garnishing
Instructions
Heat the oil in a pan on medium heat. Once hot add onion, ginger, garlic and cashew nuts. Cook until onions are soft and translucent or light pink.
Add chopped tomatoes and mix. Cook until tomatoes are soft and mushy.
Now add turmeric powder, red chili powder and coriander powder. Stir well and cook for a minute.
Turn off the stove and let the mixture cool down slightly.
Now add that mixture into the blender jar along with a splash of water. Grind into a smooth puree.
Wipe out the same pan using a paper towel and melt the butter in it on medium heat.
Add whole spices (cloves, cinnamon, cardamoms). Saute for 40-60 seconds or until you get the nice aroma of the spices.
Then add kashmiri chili powder and stir immediately. Within 30 seconds add the prepared puree.
Mix well and cook for 2-3 minutes. If yours is too watery then cook for a little more time until it thickens.
Now add water and mix well. Simmer for 4-5 minutes.
Add paneer, garam masala, crushed kasoori methi and cardamom powder. Mix well and bring it to a simmer.
Add heavy cream, mix and cook for a minute. Turn off the stove and it’s ready.
Video
Notes
You should not simmer for longer after adding paneer pieces. Otherwise, paneer will get chewy.
Sauté Kashmiri chili powder for 30 seconds only. The longer your cook it will burn and gives off taste to the gravy. You may start sneezing.
Always crush kasoori methi between your palm before adding. By doing so, it releases its flavor at most.
Sometimes, kasoori methi catches up moisture (if living in a humid climate) and you cannot crush it into powder. In that case, toast it into the microwave for 45 seconds. Let cool down and then crush.
Please do not cut down the butter amount. It gives the right amount of buttery, rich flavor. If making for guests and wants to make it super rich then you can add 1-2 tablespoons of more butter.
Always use ripe, red tomatoes. I recommend using Roma tomatoes/plum tomatoes. Other verities or unripe tomatoes give a sour taste to the gravy.