Butter Paneer Recipe

Prepare Cashews: First, I soak a handful of cashews in hot water for 20-30 minutes. While they soak, I chop the tomatoes, prepare the ginger-garlic paste, and slice the paneer.

Blend Cashews: After soaking, I drain the cashews and blend them with 2-3 tablespoons of water until they form a smooth paste.

Blend Tomatoes: Next, I take the chopped tomatoes and blend them into a smooth puree without adding any water.

Cook Spices: I start by melting some butter in a pan over low heat. Then, I add a bay leaf (tej patta) and fry it for a few seconds until it becomes fragrant.

Add Ginger-Garlic Paste: I add the ginger-garlic paste to the pan and sauté it for about 10-12 seconds until the raw aroma disappears.

Cook Tomato Puree: I pour in the tomato puree and cook it for 5-6 minutes, stirring occasionally.

Add Chili Powder: I stir in some Kashmiri red chili powder and continue cooking until the tomato mixture thickens and starts to release oil from the sides.

Add Cashew Paste: Finally, I mix in the cashew paste and cook it for about 3-4 minutes, stirring continuously until the oil separates from the masala.

Simmer the Curry: First, I add some water to the pan and mix everything well. I let it simmer on low to medium-low heat until the curry starts to boil.

Add Ginger Julienne: After 2-3 minutes of boiling, I add some julienned ginger, reserving a few pieces for garnishing. This is when the curry begins to thicken.

Add Green Chillies, Salt, and Sugar: I add more julienned ginger and slit green chillies to the curry. Then, I add salt to taste and ½ to 1 teaspoon of sugar, depending on how sour the tomatoes are. Sometimes, I skip the sugar if I’m adding cream later.

Mix and Simmer: I mix everything well and let it simmer for another minute.

Add Paneer: Once the gravy thickens to my desired consistency, I gently add the paneer cubes and stir carefully. I like to keep the gravy at a medium consistency.

Finish with Kasuri Methi, Garam Masala, and Cream: Finally, I add some crushed kasuri methi (dry fenugreek leaves), a pinch of garam masala, and a splash of cream. I mix gently and then turn off the heat.

Fresh Ingredients: I always use fresh paneer and high-quality spices. Fresh ingredients make a big difference in the taste and texture of Shahi Paneer. It ensures the dish is creamy and full of flavour.

Use Quality Butter: I always recommend using good quality butter, whether it’s unsalted or salted, yellow or white. It makes a difference in the flavour.

Choose the Right Tomatoes: I prefer fresh, ripe red tomatoes with a sweet-tangy taste. Avoid tomatoes that are too sour or tart.

Cook Tomato Puree Well: When making the tomato puree, blend it until smooth. It’s important to sauté the puree until the oil or butter leaves the sides, ensuring there’s no raw tomato flavour.

Opt for Soft Paneer: Homemade soft paneer or good quality store-bought fresh paneer works best. It absorbs the flavours beautifully.

Adjust Cream and Sugar: The amount of cream can be adjusted to your taste. If the gravy is too tangy, I add a bit of sugar or cream to balance it out. Use less sugar if you’re adding more cream.