Paneer Butter Masala with Naan

Instructions

1. 1

   Prepare the Paneer and Gravy Base

   • Soak paneer cubes in a bowl of hot, salted water for 15 minutes. This makes them very soft. Drain before using.
   • Heat 1 tbsp of oil in a pan or kadai over medium heat. Add the bay leaf, cinnamon stick, green cardamom, and cloves. Sauté for 30 seconds until fragrant.
   • Add the chopped onions and sauté for 3-4 minutes until they turn translucent. Do not brown them.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
   • Add the chopped tomatoes and soaked cashews. Mix well, cover, and cook for 8-10 minutes until the tomatoes are completely soft and mushy.
   • Turn off the heat. Remove the whole spices (bay leaf, cinnamon stick) if you can easily spot them. Let the mixture cool down completely.
   • Transfer the cooled mixture to a high-speed blender and blend until you get a very smooth, velvety paste. Add a few tablespoons of water if needed to help with blending.
2. 2

   Cook the Gravy

   • For a restaurant-quality silky texture, pass the blended paste through a fine-mesh sieve into a bowl, pressing with a spoon to extract all the liquid. Discard the fibrous residue.
   • Heat the remaining 1 tbsp oil and 2 tbsp butter in the same pan over medium heat.
   • Carefully pour the strained tomato-onion puree into the pan. Cook for 8-10 minutes, stirring frequently, until the paste thickens, darkens in color, and starts to release oil from the sides.
   • Reduce the heat to low. Add the Kashmiri red chili powder, coriander powder, and turmeric powder. Mix well and cook for 1 minute until the spices are fragrant.
   • Slowly pour in 1 cup of water, stirring continuously to avoid lumps. Add salt and sugar. Bring the gravy to a gentle boil.
   • Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld together.
3. 3

   Finish and Serve

   • Crush the kasuri methi between your palms and add it to the gravy along with the garam masala. Stir well.
   • Gently add the drained paneer cubes to the simmering gravy. Stir carefully to coat the paneer.
   • Simmer for just 2-3 minutes. Do not overcook, as the paneer can become tough.
   • Turn off the heat. Stir in the heavy cream and the remaining 1 tbsp of butter until well combined. This adds richness and a final glossy finish.
   • Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or jeera rice.