Paneer Butter Masala Recipe

Pour oil to a pan and add cardamoms, onions, ginger and garlic. Saute for 4 to 5 mins, until the onions turn transparent.

Add tomatoes, salt and cashews. Mix well and cook covered until the tomatoes turn mushy and break down. (Takes me about 7 mins on a medium heat. If your pan is dry, add a splash of water).

Stir in the red chili powder, coriander powder and garam masala. Saute on a medium heat for 3 to 4 mins, until aromatic. Turn off and cool down.

Pour 1 cup cold water to a blender jar & transfer the onion tomato masala. Blend to a silky smooth puree.

On a low heat, melt butter in the same pan and add the optional whole spices if using – bay leaf, cinnamon and cloves.

When they begin to sizzle, stir in the optional red chili powder. Hold a strainer over the pan and pour the onion tomato masala. Stir with a spoon to strain.

Pour ½ cup more water & mix well. Cook covered on a medium heat until slightly thick, yet flowy. It will thicken upon cooling. (Takes about 10 to 12 mins, keep stirring every 3 to 4 mins). You will see traces of fat on the butter masala when it is ready.

Remove the whole spices to discard and taste test to adjust salt and garam masala. Stir in the jaggery, kasuri methi & paneer. Cook covered for 2 to 3 mins on a low heat and turn off. Stir in the cream (reserve a tablespoon to garnish).

Garnish paneer butter masala with cream and chopped coriander leaves. Best served with Basmati Rice, Jeera Rice, Butter Naan, Tandoori Roti or plain parathas.