Butter Paneer Masala (Restaurant Style!)

Sauté the aromatics: Heat butter in a pan and cook the finely chopped onions over medium heat until translucent. Add the ginger and garlic and cook for another minute.

Bloom the spices: Add garam masala, Kashmiri chili powder, cumin, fenugreek leaves, and turmeric. Lower the heat slightly and cook until fragrant, being careful not to burn the spices.

Add tomatoes and cashews: Stir in the canned tomato purée, salt, and cashews. Let the mixture simmer for 5–7 minutes to soften the nuts and deepen the flavor.

Simmer with water: Add one cup of water, bring to a gentle simmer, cover with a lid, and cook for 25–30 minutes. Stir every few minutes to prevent sticking.

Cool and blend: Let the mixture cool completely before blending. Use an immersion blender or a traditional blender. Do not blend while hot.

Strain the sauce: Push the blended sauce through a sieve to remove cashew pulp and achieve the restaurant-style silky texture.

Finish the curry: Return the strained sauce to the pot and add cream, paneer cubes, sugar, and extra water if needed to adjust consistency.

Final simmer: Cook for another 10 minutes until the paneer is soft and the gravy is thick, creamy, and glossy. Garnish with cream and cilantro.