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Authentic Paneer Butter Masala Recipe: Creamy Restaurant-Style Curry

Creamy Restaurant-Style Butter Paneer

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 14 oz paneer cubed
  • 3 tbsp unsalted butter divided
  • 1 tbsp vegetable oil
  • 1 cup onion finely chopped
  • 1 tbsp ginger-garlic paste
  • 2 cup tomato puree canned or fresh
  • 1/4 cup cashews soaked in warm water for 15 minutes
  • 1 1/2 tsp Kashmiri red chili powder for color and mild heat
  • 1 tsp garam masala
  • 1/2 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp salt or to taste
  • 1/2 tsp sugar
  • 1 tbsp kasuri methi dried fenugreek leaves, crushed
  • 1/4 cup heavy cream
  • 1 cup water for thinning the gravy

Instructions
 

  • Soak paneer cubes in hot water for 15 minutes to soften, then drain and set aside. Blend the soaked cashews with 2 tablespoons of water to form a smooth paste.
  • Heat 1 tablespoon of butter and the vegetable oil in a large skillet over medium heat. Sauté the chopped onion until translucent, then stir in the ginger-garlic paste and cook for 1 minute until fragrant.
  • Add the tomato puree, Kashmiri red chili powder, cumin powder, coriander powder, and salt. Cook for 10 minutes until the oil begins to separate from the tomato mixture.
  • Stir in the cashew paste and cook for an additional 2 minutes. For an ultra-smooth texture, remove from heat, let cool slightly, blend the mixture, and strain it back into the skillet.
  • Add the water and bring the gravy to a gentle simmer. Stir in the remaining 2 tablespoons of butter, sugar, and garam masala.
  • Gently fold in the softened paneer cubes and simmer for 5 minutes so the cheese absorbs the flavors.
  • Turn off the heat. Crush the kasuri methi between your palms and sprinkle it over the curry along with the heavy cream. Stir well to combine and serve immediately.