Today we are going to be making a quick and easy restaurant or dhaba-style Paneer Butter Masala, which is going to be the best recipe you have ever tasted! This Paneer Butter Masala is the perfect celebratory dish that your family and friends are sure to love.
For Seasoning the Paneer
- 375 grams Paneer, cut into small cubes
- 2 cups Water, hot
- ½ Salt
- ¼ tsp Turmeric Powder
For the Gravy
- 2 tbsp Oil
- 2 tbsp Butter
- 3 Green Cardamom
- 5 Cloves
- 4 Kashmiri Chilies
- 2 Onion, Medium
- 1 tsp Ginger Paste
- 2 tsp Garlic Paste
- 4 Tomatoes
- ¼ cup Cashews
- ½ tsp Salt
- 1 cup Water
For Final Tempering
- 2 tbsp Oil
- 2 tbsp Butter
- 2 Bay Leaves
- 1 green Chili
- 1 Onion, medium, finely diced
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 2 tsp Kashmiri Chili Powder
- ½ tsp Turmeric Powder
- 1 tsp Salt
- ½ tsp Kewra Essence
- 1 tbsp Kasuri Methi (Fenugreek Leaves), crushed
- 1 tsp Garam Masala
- 2 tbsp Fresh Cream
- 1 tsp Sugar
- 1 tbsp Coriander, finely chopped
- Cut the paneer into small cubes.
- Take two cups of hot water in a bowl and season it with salt and turmeric powder. Give it a stir and add the paneer cubes into it. Give it a gentle swirl making sure that all the pieces are immersed under the water.
- Now heat the oil and butter in a heavy bottom pan over medium heat. Once the butter has melted and mixed well with the oil, toss in the green cardamoms, cloves and Kashmiri chilies and sauté till the whole spices turn aromatic.
- Add the onions and sauté till the onions turn translucent. Then add the ginger and garlic pastes and continue sauteing till they lose their raw flavour.
- Now add the chopped tomatoes, and cashew nuts and season with salt. Keep cooking till the tomatoes turn soft.
- Pour in water, give the mixture a stir, cover and allow it to cook for 10 minutes. By this time all the ingredients would have turned soft.
- Take the pan off the heat and allow the mixture to cool completely before transferring it into a blender and blending it into a smooth paste.
- Now in the same pan add some more oil and butter and once the butter has melted, toss in the bay leaves and slit green chili. Sauté them for a just a little bit.
- Then add the finely chopped onions and sauté till the onions turn a light golden colour.
- Now season with coriander powder, cumin powder, Kashmiri chili powder, and turmeric powder. Keep sauteing till the spices lose their raw flavour.
- Pour in the blended tomato paste and give it all a good mix so that it blends well with the spices.
- Season with salt and keep sauteing till the oil begins to separate.
- To make the gravy, swirl water in the jar of the blender to remove the paste stuck to it and now pour it into the pan. Give it a quick stir so that the water mixes in well.
- For that authentic restaurant/dhaba flavour, add the kewra essence, crushed kasuri methi, garam masala, fresh cream, sugar and finely chopped coriander. Give it a stir.
- Now add in the paneer cubes after draining out the water. Give them a gentle stir so that they get well coated with the gravy.
- Cover the pan with a lid and allow it to cook for approximately 8-10 minutes on medium-low heat.
- Now turn off the heat and allow it to rest for about 5-10 minutes before plating it.
- Serve it in a traditional dish and pour on some fresh cream, garnish with finely chopped coriander and place a cube of butter and watch it melt away.
- Enjoy with hot naans, roti, or some steaming hot basmati rice.