Butter Paneer Masala

Ingredients

• 400g paneer, cubed
• 2 tbsp butter
• 1 tbsp oil
• 2 onions, finely chopped
• 3 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1 tsp red chilli powder
• 3 tbsp fresh cream
• Salt to taste
• Fresh coriander for garnish

Method

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