Paneer butter masala. The dish has a lovely tang coming from the tomatoes and is slightly sweet with a creamy and velvety feel to it. Isn't it fun to recreate restaurant style dishes at home? I tried it, tweaked it, then made this for years & my entire family got hooked to it.

Along with crisp rotis it is a perfect meal for any occasion. With a robust garam masala scented tomato and cream based sauce, this crowd-pleaser is quintessential Indian soul food. I like to finish the dish with dried fenugreek leaves for complex sweetness and authentic North Indian flavor. You can have Paneer butter masala using 14 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Paneer butter masala

1. It's 200 gm of paneer cubes.
2. Prepare 1 of onion diced.
3. It's 1 of tomato sliced.
4. It's 1 stick of butter (unsalted).
5. You need Handful of cashews.
6. You need 1 tbsp of Ginger-garlic paste.
7. It's leaves of Kasauri methi (dried fenugreek leaves).
8. Prepare of Full cream (optional).
9. It's 1 of bay leaf.
10. You need 2 of green chilis.
11. You need of Cumin seeds.
12. You need 1 tbsp of Red chilli powder.
13. Prepare 1 tbsp of Coriander powder.
14. You need 1 of cinnamon stick, 2-3cardamoms, 2 cloves (garam masala whole).

This is the most popular, demanding paneer recipe served in Indian restaurants. I have tried several recipes for the same but could find anything simple easy and tasty recipe ever!! In this recipe the Paneer, the Indian Cottage cheese is simmer in creamy tomato based gravy. Add the cashewnuts, coriander powder and chilli powder, mix well and cook on a medium flame.

Paneer butter masala instructions

1. Fry the paneer separately and blend the cashews to make a fine paste, meanwhile make a curry of onion, tomatoes, ginger-garlic paste. Blend the mixture and sieve it..
2. To make the gravy : pour some oil in a pan and add the cumin seeds, green chillies, whole garam-masala and also pour in the sieved mixture of onion/tomatoes, cashews paste coriander/cumin powder and some water.
3. When the mixture comes to boil add in the paneer cubes and top it with some butter and fresh cream(optional) and sprinkle over with kasauri methi (fenugreek) leaves..

The near perfect combination of spiciness and creaminess of its gravy makes it simply irresistible and versatile to be served with any Indian bread. Whether you serve it with tandoori roti, naan and paneer. It comes together so easily in the instant pot, you'll hardly believe you made one of the most popular vegetarian dishes on Indian restaurant menus! This curry goes very well with Indian bread and is a popular dish on the restaurant's menu. You may also know this dish by another name: paneer makhani.