Authentic paneer butter masala

Step 1

In a flat bottom pan, heat a tablespoon of butter along with a teaspoon of oil.

Step 2

Add shah jeera to this and let it crackle. Now add chopped onions and saute until translucent.

Step 3

Then, add garlic cloves, ginger, green chilies and cashews to the onions and let saute for a couple of more minutes.

Step 4

At this time add tomato puree and mix well. Simmer for a couple of mins until the raw smell vanishes.

Step 5

Turn the gas off and let the mixture cool. In a blender add the mixture and blend it well to make a puree/paste.

Step 6

In the same pan as used before, add the remaining 3 tbsp of butter and heat.

Step 7

Once heated, add cinnamon stick and bay leaves to the pan.

Step 8

Now add the pureed mixture from the blender and roast the mixture for a few minutes.

Step 9

Add all the spices (turmeric, garam masala, salt, paprika, and red chili powder.) Mix it well.

Step 10

Add a cup of water and allow the mixture to come to a boil. Add honey, Kasuri methi and heavy cream or sour cream (whichever you prefer).

Step 11

Mix and let simmer for a couple of minutes. Set the gravy aside.

Step 12

In a bowl of water, add paneer cubes and soak for 5 mins.

Step 13

Drain the water and dunk softened paneer into the creamy gravy. Once you add the paneer to the gravy, stir for 2-3 minutes until well-combined.

Step 14

Turn off the heat, cover the pan and let the gravy sit for 5-6 minutes.

Step 15

Garnish with chopped cilantro and serve with your favorite naan, roti, jeera rice or tandoori roti along with sliced onions and a squeeze of lemon.

Step 16

Enjoy!