Easy Paneer Butter Masala

Steps

1. 1.

   Soak The Paneer

   Put the paneer cubes in a bowl of hot water with a pinch of salt. Leave them there while you make the gravy. They go soft and stay soft.

2. 2.

   Simmer The Base

   Heat oil in a pan. Add onion and cook 2 to 3 minutes until just translucent. Add tomatoes, cashews, ginger, and garlic. Pour in 200 ml water, cover, and simmer 10 to 12 minutes until the tomatoes collapse and the cashews are soft.

3. 3.

   Blend Smooth

   Let it cool for a few minutes. Blend to a very smooth puree. For a proper restaurant texture, push it through a sieve with the back of a spoon. It takes 2 minutes and gets rid of tomato skins and seeds.

4. 4.

   Cook It In Butter

   Melt 2 tbsp butter in the same pan on medium. Add the bay leaf and chili powder and stir for 10 seconds. The butter turns red. Pour in the puree right away before the chili burns.

5. 5.

   Thicken The Paneer Butter Masala Gravy

   Add salt and sugar. Cook 6 to 8 minutes, stirring often, until the gravy thickens and turns glossy with butter shining at the edges. It will splutter, so half cover the pan. Add 150 ml water and simmer 3 minutes more to the thickness you like.

6. 6.

   Add Paneer And Finish

   Drain the paneer and add it to the gravy. Sprinkle in garam masala. Crush the kasuri methi between your palms right over the pan. Stir in the cream and the last tablespoon of butter. Simmer 2 minutes only. Paneer turns rubbery if it boils too long. Serve with butter naan or jeera rice.