Paneer Butter Masala (Restaurant-Style)

1. Prepare the Gravy:

• Heat butter and oil in a pan. Add cumin seeds, bay leaf, cardamom, and cinnamon. Sauté for a few seconds.
• Add chopped onions and cook until golden brown.
• Stir in ginger-garlic paste and sauté until the raw smell disappears.
• Add tomato puree and cook for 7-8 minutes until the oil separates.

2. Spice It Up:

• Add cashew paste, red chili powder, turmeric, coriander powder, and salt. Cook for 2-3 minutes.
• Stir in cream, sugar, and kasuri methi. Mix well and let it simmer.

3. Add Paneer & Final Touches:

• Pour in the milk and add paneer cubes. Let it cook for 3-4 minutes on low heat.
• Sprinkle garam masala and mix well.

4. Garnish & Serve:

• Add a dollop of butter and fresh cream on top.
• Garnish with chopped coriander leaves.

Serving Suggestions

• Serve hot with butter naan, tandoori roti, or jeera rice.
• Pair with a refreshing cucumber raita or a side salad.

Pro Tips

• For extra creaminess, replace fresh cream with thick cashew or almond paste.
• Lightly sauté paneer in butter before adding it to enhance flavor.
• Adjust the spice level by increasing or decreasing the red chili powder.