Divine Paneer Butter Masala: Your Vegetarian Restaurant Favorite, Mastered at Home!

When searching for the best vegetarian delights in places like Zirakpur, Paneer Butter Masala invariably tops the list. It’s a dish that embodies indulgence – tender cubes of paneer (Indian cottage cheese) bathed in a rich, creamy, slightly sweet, and tangy tomato-based gravy. While I can’t show you a picture of a specific restaurant dish right now, I promise this recipe will deliver that authentic, comforting, and utterly delicious experience you crave. Prepare to make a restaurant-quality Paneer Butter Masala that will have everyone asking for seconds!

Ingredients:

• For the Paneer:
  • 250g paneer, cut into 1-inch cubes
  • 1 tbsp oil or butter (for light frying, optional)
• For the Gravy Base:
  • 2 tbsp butter
  • 1 large onion, roughly chopped
  • 2-3 medium tomatoes, roughly chopped
  • 1/2 inch ginger piece
  • 3-4 cloves garlic
  • 10-12 cashews (soaked in hot water for 15 minutes)
  • 2-3 green cardamom pods
  • 1 small bay leaf
  • 1-inch cinnamon stick
  • 1/2 cup water
• For Seasoning & Finishing:
  • 1 tbsp oil
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp kasuri methi (dried fenugreek leaves), crushed
  • 1/4 cup heavy cream
  • 1 tsp honey or sugar (optional, for sweetness balance)
  • Salt to taste
  • Fresh cilantro for garnish

Instructions:

1. Prepare the Paneer: If desired, lightly pan-fry the paneer cubes in 1 tbsp oil or butter until golden on all sides. This adds flavor and texture. Set aside. You can also use paneer directly without frying.
2. Cook Gravy Base Ingredients: In a pan, melt 2 tbsp butter. Add roughly chopped onion, tomatoes, ginger, garlic, soaked cashews, green cardamom, bay leaf, and cinnamon stick. Sauté for 5-7 minutes until onions soften. Add 1/2 cup water, cover, and simmer for 10 minutes until vegetables are tender.
3. Blend to a Smooth Paste: Remove from heat and let cool slightly. Discard the bay leaf and cinnamon stick if you prefer a smoother texture without chewing on whole spices. Transfer the mixture to a blender and blend into a very smooth puree. Strain the puree through a fine-mesh sieve into a clean bowl to ensure a silky smooth gravy.
4. Sauté Spices: In the same pan, heat 1 tbsp oil. Add red chili powder, turmeric powder, and coriander powder. Sauté for 30 seconds on low heat to release aromas. Be careful not to burn the spices.
5. Simmer the Gravy: Pour the strained tomato-cashew puree into the pan. Stir well and bring to a simmer. Cook for 10-15 minutes on medium-low heat, stirring occasionally, until the gravy thickens and oil begins to separate from the sides.
6. Add Paneer & Finishing Touches: Gently add the prepared paneer cubes to the simmering gravy. Stir in garam masala, crushed kasuri methi, heavy cream, and honey or sugar (if using). Cook for another 5-7 minutes, allowing the paneer to absorb the flavors. Do not overcook after adding cream.
7. Serve: Taste and adjust salt as needed. Garnish with fresh cilantro. Serve hot with naan, butter roti, or fragrant basmati rice for a truly divine meal!