Authentic Paneer Butter Masala

Instructions

• In a flat bottom pan, heat a tablespoon of butter along with a teaspoon of oil.
• Add shah jeera to this and let it crackle. Now add chopped onions and saute until translucent.
• Then, add garlic cloves, ginger, green chilies and cashews to the onions and let saute for a couple of more minutes.
• At this time add tomato puree and mix well. Simmer for a couple of mins until the raw smell vanishes.
• Turn the gas off and let the mixture cool. In a blender add the mixture and blend it well to make a puree/paste.
• In the same pan as used before, add the remaining 3 tbsp of butter and heat.
• Once heated, add cinnamon stick and bay leaves to the pan.
• Now add the pureed mixture from the blender and roast the mixture for a few minutes.
• Add all the spices (turmeric, garam masala, salt, paprika, and red chili powder.) Mix it well.
• Add a cup of water and allow the mixture to come to a boil. Add honey, Kasuri methi and heavy cream or sour cream (whichever you prefer).
• Mix and let simmer for a couple of minutes. Set the gravy aside.
• In a bowl of water, add paneer cubes and soak for 5 mins.
• Drain the water and dunk softened paneer into the creamy gravy. Once you add the paneer to the gravy, stir for 2-3 minutes until well-combined.
• Turn off the heat, cover the pan and let the gravy sit for 5-6 minutes.
• Garnish with chopped cilantro and serve with your favorite naan, roti, jeera rice or tandoori roti along with sliced onions and a squeeze of lemon.
• Enjoy!