Easy Butter Paneer Makhani Recipe - Creamy Paneer Butter Masala

In a large pan over medium heat, add 1 tbsp of oil and 1 tbsp of unsalted butter.

Add 6 tbsp of heavy cream to the gravy and mix well.

Once the oil is hot, add 1 bay leaf, a 1/2 inch piece of cinnamon stick, 3 cloves, and 2 green cardamom pods. Sauté for about 30 seconds.

Add 1 whole white onion (diced ) and 10-15 whole cashews. Mix well and sauté for 3-4 minutes until the onion turns translucent.

Add 16 oz of canned, diced tomatoes. In addition, add 1 tsp sugar, 1 tsp salt, 1/2 tsp garam masala, and 1 tsp coriander powder. Mix thoroughly.

Cook on medium heat for 10-15 minutes, stirring often. PRO TIP: If your masala is too dry, add a couple tablespoons of water to avoid burning.

Once the tomatoes have become completely mushy and the oil begins to seep out from the sides, your masala is ready. Turn off the heat and remove the whole spices (cinnamon stick, bay leaf, 3 cloves, 2 cardamom).

Cool the mixture for about 15 - 20 minutes.

Transfer the masala mixture to a blender, and add 1 - 1.5 cups of water if needed.

Blend the mixture into a very smooth puree.

Pour the puree through a fine sieve in order to remove any remaining pieces or grit from the gravy. PRO TIP: Use a spoon to push the gravy through and make sure to scrape the bottom of your sieve!

In a large pan or pot over medium heat, add 2 tbsp of butter and 1 tsp of oil.

Once the butter is completely melted, add 1 tsp of kashmiri red chili powder. Sauté for about 30 seconds.

Add 2 tsp of ginger garlic paste. Sauté for 1-2 minutes.

Next, add the gravy puree into the pan and mix thoroughly to incorporate. Cook for 3-4 minutes stirring occasionally. PRO TIP: If your gravy is too thick, add some water to thin it out!

Add about 250 grams of cubed paneer. Mix until the paneer is completely covered.

Cook for 2 to 3 minutes on medium heat.

Remove from heat.

Finally, add 2 tsp of crushed kasuri methi (fenugreek leaves), and 1 tbsp of butter. Mix thoroughly to incorporate.

Garnish your butter paneer with a drizzle of cream and cilantro. Serve hot with naan or rice!