Butter Paneer Masala

Method

1. 1

   Prepare paneer: Cut 400g paneer into 1-inch cubes. Soak in warm water for 10 minutes to keep them soft. Drain and set aside.

2. 2

   Make onion-tomato base: Heat 1 tbsp oil in a pan. Add 2 sliced onions, 3 tomatoes, 10 cashews, 1-inch ginger and 3 garlic cloves. Cook covered on medium heat for 12 minutes until very soft.

3. 3

   Blend the base: Let the cooked mixture cool for 5 minutes. Transfer to a blender and grind to a very smooth paste. Pass through a strainer for extra smoothness if desired.

4. 4

   Cook butter masala: In the same pan, melt 2 tbsp butter on low heat. Add 1 bay leaf and cook for 30 seconds. Add the blended paste carefully — it may splatter.

5. 5

   Add spices: Stir in 1 tsp Kashmiri red chilli powder, 1 tsp coriander powder, half tsp turmeric and salt to taste. Fry for 3-4 minutes on medium heat until the paste darkens slightly and butter separates at the edges.

6. 6

   Add water and simmer: Pour 1 cup warm water and stir well. Bring to a gentle boil, then reduce heat and simmer for 8 minutes. The gravy should be thick and a deep orange-red colour.

7. 7

   Add remaining butter: Add another 1 tbsp butter and stir it in. This gives the gravy its signature richness and gloss.

8. 8

   Add paneer: Gently slide in the paneer cubes. Do not stir vigorously — paneer breaks easily. Fold gently to coat all pieces in the gravy.

9. 9

   Finish with cream and kasuri methi: Add 3 tbsp fresh cream and 1 tsp crushed kasuri methi (dry fenugreek leaves). Stir gently and simmer for 3 minutes on low heat. Do not boil after adding cream.

10. 10

    Taste and serve: Adjust salt. Transfer to a serving bowl, drizzle extra cream on top and garnish with fresh coriander. Serve hot with butter naan, roti or jeera rice.