Paneer Butter Masala | Butter paneer recipe – Perfect Restaurant style

Heat 3 tbsp oil in a pan and add 1 Bay leaf, small Cinnamon stick, 3 cloves, 2 cardamom 2 dry red chillies Mix & sauté then add Red chilli powder Ginger pieces, 1 green chilli and 5-6 garlic cloves Mix & sauté then add 1 -2 chopped onions 12 Cashews 1/4 cup water Salt as to taste Mix and sauté until onions soften and then add 3 tsp curd 1/8 tsp Turmeric powder 2 tbsp Coriander-cumin powder 5-6 chopped tomatoes 1/2 cup water Mix it, cover it & cook on a medium flame for 10-12 minutes until tomatoes soften. Remove khada masala (spices such as bay leaf, cloves, cinnamon stick and cardamom) from mixture Let the mixture cool down Once mixture is cool, transfer to mixer jar, add 1/2 cup water and blend it to make puree for Paneer Butter masala curry. Now, Paneer butter masala gravy/puree is ready.

Heat 3 tbsp or approx. 150 gram unsalted butter in a pan and add 1 finely chopped onion Salt (to taste) Mix and sauté onions well until turned lightly golden and then add, 1 tbsp Red chilli powder Onion tomato puree Mix well and cook for couple of minutes and then add, Salt 1/2 tsp sugar (optional) 1 tsp Kasoori methi (Dry Fenugreek leaves) 250 gram Paneer cubes (Cottage cheese cubes) Add water to adjust consistency Mix them all, cover it and cook for 10-12 minutes on a medium flame and then Butter Paneer masala should be ready to serve with garnishing of Coriander leaves on top.