Preparation

I get queries from readers on how to keep the paneer soft in paneer butter masala
so sharing the tip but I usually do not follow the step 1.

1.If using store bought paneer, then heat 1½ to 2 cups water in a small pot. Then
add the paneer cubes to it. Allow to rest for about 15 to 20 mins. Then drain the
water and set aside. This will soften the paneer.

Frying onions & tomatoes

2. You can either blanch the onions and tomatoes or will have to saute them.
Sometimes onion paste lends a bitter taste. So blanching or sauteing is very much
needed. I go ahead sauteing as it gives a nice flavor.

Add 1½ tsp oil to a hot pan. Add 2 green cardamoms. Saute 1 cup cubed onions on a
medium flame until they turn lightly pink in color. This takes just 3 to 4 minutes.

3. Transfer 1½ cups finely chopped tomatoes and sprinkle some salt. Again fry for 2
to 3 minutes. Then cover and cook till mushy.

4. Add ½ to ¾ tsp red chili powder, ¾ to 1 tsp garam masala, 1 tsp coriander powder
(optional), 10 to 12 cashews and sugar if using.

5. Fry till the onion tomato mixture begins to leave the sides of the pan. You will
begin to get a nice aroma of the mix. Turn off the stove.

6. Cool it completely and add it to a blender along with 1 cup of water. Blend the
tomato cashews mixture to smooth puree. To speed up the process, I added ice cold
water to the jar first and then transferred the mix.

7. Blend to a very smooth & silky paste, adding little more water if needed.

How to make paneer butter masala

8. Heat the pan on a low flame with 1 ½ tbsp butter.

9. Add 2 cardamoms, 1 bay leaf, 1 small cinnamon piece and 3 cloves. You can also
skip the spices but they add a good aroma. Fry till they are lightly roasted just
for a minute.

10. Add 1½ tsp ginger garlic paste (or very finely chopped). Saute until the raw
smell goes off. If the raw smell of ginger garlic doesn’t go away or it gets burnt
the entire dish will spoil. So take care to fry this on a low to medium flame until
the raw smell goes off.

11. Next add the pureed onion tomato mix, little more red chili powder. You can
skip the chili powder since it is used only for color. If you are not using onion
in this recipe, then also you can skip using red chili powder now.

If the mixture is not very smooth and silky, I suggest using a filter or colander
to strain the mixture. Pass the cashew tomato puree through a colander or sieve.

12. Stir well. If needed pour ¼ to ½ cup water to bring it to the desired
consistency.

13. Cover and cook on a medium flame until the gravy turns thick.
14. When the paneer butter masala gravy is done you will see traces of fats over
the gravy. This is the color you may get. Open the lid and cook until the gravy
turns thicker.

15. Make sure the gravy reaches the desired consistency then add paneer and kasuri
methi. If you add it while the gravy is still runny, the gravy has to be cooked for
longer. This will result in the paneer turning harder.

16. Stir well. On a low flame cook covered just for 1 to 3 minutes. Cooking for
longer can make the paneer harder. Add 2 to 3 tbsp. cream and stir.

You should get this thick creamy texture as you see in the picture below.

Serving
Transfer paneer butter masala to a serving bowl. You can add 1 tbsp cream, also
finely chopped coriander leaves or ginger julienne for garnish.

Serve paneer butter masala with Jeera rice, chapathi, roti, naan or evenw ith plain
basmathi rice.