Restaurant style paneer butter masala recipe made easy with simple cooking, can easily be adapted to no onion and no garlic recipe.

Recipe type: Main

Cuisine: North Indian

Yield: 5

Ingredients (240 ml cup used)

• 250 grams paneer
• 1.5 cups chopped onions, 3 large
• 1.5 cups chopped tomatoes, 2 to 3 large
• ½ tsp. kasuri methi
• 1 tsp. coriander powder
• ½ tsp. garam masala powder
• ½ to ¾ tsp. red chilli powder (adjust to get the best color)
• ½ tsp. sugar(optional)
• 1 ½ tbsps. Butter
• 1 ½ tbsps. Oil
• 1 tsp. ginger grated/ crushed/ paste
• 1 tsp. garlic grated / crushed / paste
• Generous pinch of turmeric
• 12 cashew nuts
• Dry spices
• 1 bay leaf
• 3 green cardamom
• 1 small cinnamon stick
• 4 to 5 cloves

Instructions

1. Sauting paneer cubes in ghee is optional, you can saute for 2 minutes in a hot pan with ghee, set these aside
2. Heat a pan with butter, Fry ginger garlic till it is lightly golden
3. Add onions and fry till they turn golden. Add in the tomatoes, turmeric and salt and cook till the mixture turns soft and mushy. You can cover and cook as well.
4. Add garam masala, coriander powder, cashews, red chili powder and sugar if using. Fry until the mix gets roasted well and it should begin to leave the sides of the pan. Switch off the heat
5. When the mixture cools, blend it with 1 cup water in a blender to smooth.
6. Add oil to the same pan, add dry spices and fry for one to 2 minutes
7. Pour the blended puree, add kasuri methi, if desired ¼ to ½ cup of water. Let the gravy reach the desired consistency before you add paneer.
8. Add paneer . Stir well and cook for 3 to 4 minutes. Can add cream if desired.
9. Transfer butter paneer to a serving bowl and garnish with cream or crushed pepper or coriander leaves.

Notes

you can skip using garlic and onion and make a no onion no garlic paneer butter masala recipe
Use sugar only if needed to suit your taste. Onions, cashews and tomatoes lend a sweet flavor and taste to the gravy naturally, so if desired use ¼ to ½ tsp.