Learn to make the BEST Restaurant Style Paneer Butter Masala at home. Serve with Cumin Rice & Naan Bread for a delicious meal combo.. 100% approved by friends and family!
Cube the Paneer and soak them in hot water for 10 minutes.
In a deep pan, heat 2 tbsp of butter and oil.
Add red chillies, ginger, garlic and saute for a minute.
Add cashew nuts and saute for another one minute.
Add the tomatoes, stir. Cover and cook the tomatoes until they are soft. This takes about 5-6 minutes.
Turn off the flame and allow the tomato cashewnut mixture to cool down.
Transfer the mixture to a blender and blend to a smooth tomato puree.
How to make Paneer Butter Masala
In the same pan, heat the remaining butter and add bayleaf and cinnamon stick. Saute for 30 seconds.
Add the blended tomato puree, chilli powder, cardamom powder, coriander powder, salt & sugar and allow this mixture to cook and slowly leave the side of the pan.
Add 1 Cup of water, stir well and allow it to boil for 2 minutes.
Add the paneer, garam masala, cream, kasuri methi to the gravy and mix well. Cook for another one minute and switch off the flame.
Garnish with cream and coriander leaves.
Serve hot Paneer Butter Masala curry with Naan Bread, Cumin Rice and Cucumber Raita for a complete meal.