🧀 Ingredients:

For the gravy base:

• 2 tablespoons butter
• 1 tablespoon oil
• 1 large onion (roughly chopped)
• 3 large tomatoes (roughly chopped)
• 12–15 cashew nuts
• 4–5 cloves of garlic
• 1 inch ginger (peeled)
• 2–3 green cardamom pods
• 1 small piece cinnamon (about 1 inch)
• 1 bay leaf
• 1 teaspoon cumin seeds

Spices:

• 1 teaspoon red chili powder (Kashmiri red chili for good color)
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• ½ teaspoon kasuri methi (dried fenugreek leaves)
• Salt to taste
• ½ teaspoon sugar (optional, to balance acidity)

Other:

• 200–250 grams paneer (cut into cubes)
• 3 tablespoons fresh cream (or heavy cream)
• 1 cup water (adjust for consistency)
• 2 tablespoons butter (extra for final touch)

Garnish:

• Fresh coriander leaves
• Extra cream for drizzling (optional)

---

🥣 How to Make Paneer Butter Masala (Step-by-Step):

---

1. Prepare the Gravy Base:

• Heat 1 tablespoon butter + 1 tablespoon oil in a pan on medium flame.
• Add cumin seeds, cardamom pods, bay leaf, and cinnamon stick. Sauté for 30 seconds until aromatic.
• Add roughly chopped onions, ginger, and garlic. Cook till onions turn soft and light golden (around 3–4 minutes).
• Now add cashew nuts and chopped tomatoes.
• Add a pinch of salt and cook until tomatoes turn soft and mushy (about 5–7 minutes).
• Turn off the flame. Let this mixture cool completely.

---

2. Blend the Mixture:

• Remove the bay leaf and cinnamon stick (optional for smoother gravy).
• Transfer the mixture into a blender/mixer.
• Blend into a smooth, creamy paste without adding water. (Add 1–2 tablespoons of water only if needed.)

---

3. Make the Gravy:

• In the same pan, add 2 tablespoons butter.
• Pour the prepared onion-tomato-cashew paste.
• Stir and cook on low flame for 3–4 minutes.

---

4. Add Spices:

• Add red chili powder, turmeric powder, coriander powder, and salt.
• Mix well and cook for another 3–5 minutes until the butter starts separating from the masala.

Tip:
Keep stirring occasionally and cook on low heat so the gravy does not burn.

---

5. Add Water & Simmer:

• Add 1 cup water and mix well.
• Let the gravy simmer for 5–6 minutes on low flame until it thickens slightly.

---

6. Add Paneer and Finishing Touches:

• Add paneer cubes gently into the gravy.
• Crush kasuri methi between your palms and sprinkle into the curry.
• Add garam masala and sugar (optional but recommended for balance).
• Mix gently and simmer for 2–3 minutes only — do not overcook paneer or it will turn rubbery.

---

7. Add Cream:

• Turn off the heat.
• Add 3 tablespoons fresh cream.
• Mix gently. (Save a little cream for drizzling while serving if you want.)

---

🌿 Garnishing and Serving:

• Garnish with fresh coriander leaves and a drizzle of cream on top.
• Serve hot with:
  • Naan
  • Roti
  • Jeera Rice
  • Laccha Paratha

---

💡 Tips for Best Paneer Butter Masala:

• Paneer Tip: If using store-bought paneer, soak it in warm water for 15–20 minutes to make it soft.
• Gravy Smoothness: Strain the blended gravy if you want extra silky, restaurant-style texture.
• Richness: You can add more cream or a teaspoon of honey for extra richness.
• Spice Level: Use Kashmiri red chili powder for bright color without too much heat.

📋 Paneer Butter Masala FAQ Sheet

---

❓ Can I use milk instead of cream?

➡️ Yes! Use full-fat milk. For extra richness, add a spoon of milk powder.

---

❓ How to make it without onion and garlic?

➡️ Skip them completely. Use extra tomatoes and cashews for a rich flavor.

---

❓ Why does my paneer turn rubbery?

➡️ Overcooking! Add paneer at the end and simmer just 2–3 minutes.

---

❓ Can I freeze Paneer Butter Masala?

➡️ Yes, freeze only the gravy. Add fresh paneer and cream when reheating.

---

❓ Difference between Paneer Butter Masala and Shahi Paneer?

➡️

• Paneer Butter Masala = tomato-based, slightly spicier.
• Shahi Paneer = creamier, sweeter, often without tomatoes.

---

❓ How to make it vegan?

➡️ Use tofu instead of paneer and plant-based cream/butter.

---

❓ Best tomatoes to use?

➡️ Ripe, red, juicy tomatoes like Roma or Indian desi tomatoes.

---

❓ Can I add vegetables?

➡️ Yes! Peas, mushrooms, bell peppers, carrots — all go well.

---

❓ Is it very spicy?

➡️ Mild to medium spicy. Adjust red chili powder to your taste.

---

❓ Homemade paneer or store-bought?

➡️ Homemade is best — softer and fresher.
Store-bought should be soaked in warm water before use.

---

🧡 Quick Tip:

For a super silky gravy, strain the tomato-cashew paste after blending!