Creamy Dreams Come True: My Irresistible Paneer Butter Masala

Who can resist the rich, velvety embrace of Paneer Butter Masala? It’s a dish that sings of indulgence, a symphony of flavors that has captivated hearts in Indian restaurants and homes alike. Soft cubes of paneer (Indian cottage cheese) swimming in a luscious, tangy, and subtly sweet tomato-based gravy – it’s pure vegetarian bliss! Forget complicated recipes; my version brings you the authentic taste with practical steps you can easily follow.

Ingredients:

• 250g Paneer, cut into cubes
• 2 tbsp Butter (or Ghee)
• 1 tbsp Oil
• 1 large Onion, finely chopped
• 1 tsp Ginger-Garlic Paste
• 1 cup Tomato Puree (from 2-3 medium tomatoes)
• 1/4 cup Cashews, soaked in warm water for 15 minutes
• 1/4 cup Fresh Cream
• 1/2 cup Water (or more, to adjust consistency)
• 1 tsp Red Chilli Powder (Kashmiri for color)
• 1 tsp Garam Masala
• 1/2 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 1 tsp Sugar (or to taste)
• 1/2 tsp Salt (or to taste)
• Fresh Coriander Leaves, chopped (for garnish)
• Optional: A pinch of Kasuri Methi (dried fenugreek leaves)

Instructions:

1. Prepare Paneer: If your paneer is hard, soak the cubes in warm water for 10-15 minutes to soften them. Drain and set aside.
2. Sauté Aromatics: In a large pan or kadai, heat butter and oil over medium heat. Add the chopped onions and sauté until they turn translucent and light golden brown.
3. Add Ginger-Garlic: Stir in the ginger-garlic paste and cook for one minute until the raw smell disappears.
4. Cook Tomatoes: Add the tomato puree, red chilli powder, turmeric powder, and cumin powder. Cook, stirring frequently, until the mixture thickens and the oil starts to separate from the sides (about 8-10 minutes).
5. Prepare Cashew Paste: While the tomatoes are cooking, drain the soaked cashews and blend them with a little water (about 2-3 tablespoons) to form a smooth paste.
6. Add Cashew Paste: Stir the cashew paste into the tomato mixture. Cook for another 3-4 minutes, stirring constantly to prevent sticking.
7. Simmer the Gravy: Add water, garam masala, sugar, and salt. Mix well and bring the gravy to a gentle simmer. Cover and cook for 5-7 minutes, allowing the flavors to meld.
8. Add Paneer & Cream: Gently add the paneer cubes and fresh cream to the gravy. Mix carefully to coat the paneer. If using, crush kasuri methi between your palms and add to the gravy.
9. Gentle Simmer: Simmer for just 2-3 minutes, ensuring the paneer remains soft. Do not overcook the paneer as it can become rubbery.
10. Garnish & Serve: Garnish generously with fresh coriander leaves.

Tips:

• For a richer, restaurant-style gravy, you can pass the cooked gravy through a fine-mesh sieve before adding paneer and cream.
• Serve hot with naan, roti, paratha, or jeera rice for a truly delightful meal.
• Adjust the sugar and salt to your personal preference for the perfect balance of sweet and tangy.