Paneer Butter Masala

Ingredients

For the Paneer:

• 400g paneer, cut into cubes
• 2 tablespoons oil for frying
• 1/4 teaspoon turmeric powder

For the Gravy:

• 4 large tomatoes, roughly chopped
• 2 medium onions, roughly chopped
• 1-inch ginger piece
• 4-5 garlic cloves
• 2-3 green chilies (adjust to taste)
• 1/2 cup cashew nuts (soaked in warm water)

For the Curry:

• 3 tablespoons butter
• 1 bay leaf
• 2-3 green cardamom pods
• 1-inch cinnamon stick
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 1/2 cup heavy cream
• 1 tablespoon sugar (optional, to balance acidity)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Prepare the Paneer: Lightly fry the paneer cubes with turmeric in hot oil until golden on all sides. Remove and soak in warm water to keep them soft. Set aside.

2. Make the Base Paste: In a blender, combine chopped tomatoes, onions, ginger, garlic, green chilies, and soaked cashews. Blend into a smooth paste. Set aside.

3. Temper the Spices: Heat butter in a large pan or kadhai over medium heat. Add bay leaf, cardamom, cinnamon, and cumin seeds. Let them crackle and release their aroma for about 30 seconds.

4. Cook the Gravy: Pour the blended tomato-onion paste into the pan. Cook on medium-high heat for 10-12 minutes, stirring occasionally, until the oil starts to separate from the gravy and the raw smell disappears.

5. Add Spices: Add red chili powder, coriander powder, salt, and sugar. Mix well and cook for another 2-3 minutes to let the spices bloom.

6. Create the Creamy Texture: Lower the heat and add the heavy cream, stirring continuously. Crush the kasuri methi between your palms and add it to the curry. Mix well.

7. Add the Paneer: Drain the paneer cubes and gently add them to the gravy. Simmer for 3-4 minutes on low heat, allowing the paneer to absorb the flavors.

8. Finish with Garam Masala: Sprinkle garam masala over the curry and give it a gentle stir. Turn off the heat.

9. Garnish and Serve: Garnish with fresh coriander leaves and a drizzle of cream if desired. Serve hot with naan, roti, or basmati rice.

Tips

• For Extra Richness: Add an extra tablespoon of butter at the end for a restaurant-style finish.
• Spice Level: Adjust green chilies and red chili powder according to your preference. This recipe is mildly spiced.
• Make it Vegan: Substitute paneer with tofu, use coconut cream instead of dairy cream, and replace butter with vegan butter or oil.
• Storage: This curry tastes even better the next day! Store in an airtight container in the refrigerator for up to 3 days.
• Cashew Alternative: If you have a nut allergy, you can use melon seeds (magaz) or skip the cashews entirely, though it will be less creamy.
• Kasuri Methi is Key: Don’t skip the dried fenugreek leaves - they add an authentic, slightly bitter note that elevates the dish.