Paneer Butter Masala(Paneer Makhani) is a rich and creamy paneer curry where paneer cubes (Indian cottage cheese) are simmered in an onion tomato gravy. It is one of the most popular Indian curries served at restaurants worldwide. Learn to make the best restaurant-style paneer butter masala at home using my easy and simple recipe.
Heat 1 tablespoon butter and vegetable oil in a large skillet over medium-high heat.
Once the butter is hot, add cloves, black cardamom, and green cardamoms and fry for 3-4 seconds.
Add onions and saute for 2-3 minutes or until they turn translucent.
Add tomatoes, ginger, garlic, and green chilies and cook for 2-3 minutes until the tomatoes are mushy. Keep stirring frequently.
Now add cashew nuts to the skillet and cook for another minute. Remove the skillet from heat and let the mixture cool completely.
Transfer the cooled mixture to a blender along with ¼ cup water and blend to make a smooth paste.
Heat the remaining 3 tablespoon butter in the same skillet over medium heat.
Add the ground paste to the skillet. Add coriander powder, turmeric powder, Kashmiri red chili powder, tomato puree, tomato ketchup, and salt and stir until combined.
Add paneer cubes to the skillet and stir to coat the cubes with the gravy. Cook for 3-4 minutes.
Add some water if the gravy is too thick. Add garam masala spice mix, heavy cream, honey, and Kasuri methi. Cook for another minute.
Check for salt and add more if required.
Transfer the curry to the serving bowl. Garnish with heavy cream swirls and serve hot.
Notes
Use canned (tetra pack) tomato puree to make paneer butter masala. The taste of the canned puree is intense and cannot be replicated by homemade puree.Grind the masala to a fine paste. The gravy should be silky smooth. You can pass the paste through a fine-mesh strainer to get creamy curry.Add the cream and honey at the end of the cooking. If you plan to freeze the gravy, skip adding honey and cream and add them when you are ready to serve.You can also give a smoky flavor to this curry by keeping a piece of hot red charcoal on an aluminum foil over the curry and drizzling some ghee on it. Close the lid immediately for the curry to soak the flavor of the smoke.You can pan-fry the paneer until golden brown before adding it to the curry instead of adding it raw.If you are making this curry for your everyday meals, you can avoid adding cream for a comparatively healthier version.