Restaurant style Instant Paneer Butter Masala

Ingredients

• 3 pieces Tomatoes (roughly cut)
• 4 pieces Green Chilies (deseeded for less heat if desired)
• 5 pieces Dried Red Chilies (soaked in warm water for 10 minutes)
• 1 tsp Kashmiri Red Chili Powder (for color and mild heat; optional if using dried chilies)
• 2.5 tbsp Vegetable Oil (for sautéing; 2 tbsp for base, 0.5 tbsp later with butter)
• 1 piece Bay Leaf
• 1 piece Black Cardamom
• 2 pieces Green Cardamom
• 1 small piece Cinnamon Stick
• 2 pieces Cloves
• 1 tsp Cumin Seeds
• 2 pieces Onion (medium, finely chopped)
• 1 tbsp Ginger Garlic Paste (store‑bought or homemade)
• to taste Salt
• 1 tbsp Coriander Powder
• 1 tsp Cumin Powder
• 0.5 tsp Turmeric Powder
• 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (roasted and powdered)
• 2 tbsp Water (for spice paste)
• 15 pieces Cashews (soaked 10 minutes, then blended to a fine paste)
• 3 tbsp Water (for cashew paste) (just enough to blend smooth)
• 200 grams Paneer (Cottage Cheese) (cut into 2‑cm cubes)
• 0.25 tsp Turmeric Powder (for paneer)
• 0.25 tsp Red Chili Powder (for paneer)
• 0.25 tsp Kasuri Methi Powder (for paneer)
• 2 tbsp Butter (cut into cubes)
• 0.5 tsp Garam Masala
• 2 tbsp Fresh Coriander (Cilantro) (finely chopped)
• 2 tbsp Fresh Cream (or substitute with milk for lighter version)

Instructions

1. Make Tomato‑Chili Puree

   Place the roughly cut tomatoes, green chilies, and soaked dried red chilies into the blender. Grind until smooth.

   Time: PT5M

2. Temper Whole Spices

   Heat 2 tbsp oil in a pan over medium flame. Add bay leaf, black cardamom, green cardamom, cinnamon piece, and cloves. Let them crackle, then add cumin seeds.

   Time: PT2M

   Temperature: Medium flame

3. Sauté Onions

   Add the chopped onions to the pan. Stir continuously and sauté until they turn light golden brown.

   Time: PT6M

   Temperature: Medium flame

4. Add Ginger‑Garlic Paste

   Stir in 1 tbsp ginger‑garlic paste and cook for about 2 minutes until the raw aroma disappears.

   Time: PT2M

   Temperature: Medium flame

5. Cook Tomato Puree

   Pour the freshly ground tomato‑chili puree into the pan, add salt to taste, and cook on medium flame until the oil separates from the masala (about 5 minutes).

   Time: PT5M

   Temperature: Medium flame

6. Prepare Spice Paste

   In a small bowl combine coriander powder, Kashmiri red chili powder, cumin powder, turmeric powder, roasted Kasuri Methi, and 2 tbsp water. Mix to a smooth paste.

   Time: PT2M

7. Add Spice Paste to Gravy

   Stir the spice paste into the tomato gravy. Cook for 3 minutes on medium flame until the oil separates again.

   Time: PT3M

   Temperature: Medium flame

8. Incorporate Cashew Paste

   Add the smooth cashew paste to the gravy, lower the flame, and cook for 1 minute. Then add water as needed to achieve desired consistency, cover with a lid and simmer for another 4 minutes.

   Time: PT5M

   Temperature: Low flame

9. Shallow‑Fry Paneer Cubes

   In a separate pan, melt 2 tbsp butter, add 0.5 tbsp oil, then add the paneer cubes. Sprinkle 0.25 tsp turmeric, 0.25 tsp red chili powder, and 0.25 tsp Kasuri Methi. Fry until light golden on all sides.

   Time: PT5M

   Temperature: Medium flame

10. Finish the Curry

    Add the fried paneer cubes to the creamy gravy. Stir in 0.5 tsp garam masala, chopped fresh coriander, and 2 tbsp fresh cream. Cook gently for 3 minutes.

    Time: PT3M

    Temperature: Medium flame

11. Serve

    Transfer the Paneer Butter Masala to a serving bowl and enjoy hot with naan, roti, or steamed rice.

    Time: PT1M

Nutrition Facts

Calories

500

Protein

11g

Carbohydrates

15g

Fat

35g

Fiber

3g