Classic Paneer Butter Masala
A rich, creamy, and restaurant-style Indian curry made with cottage cheese (paneer) in a velvety tomato-cashew gravy.
Instructions
Heat 1 tbsp butter and 1 tbsp oil in a pan. Add cumin seeds, bay leaf, and cinnamon. Sauté for 30 seconds.
Add chopped onions and ginger-garlic paste. Cook until onions turn translucent and soft.
Add chopped tomatoes and cashews. Cook until tomatoes are completely mushy. Allow the mixture to cool down and blend into a smooth paste.
Heat the remaining butter in the same pan. Pour in the blended purée and simmer on low heat for 5 minutes.
Add Kashmiri red chili powder, turmeric, coriander powder, and salt. Cook until oil starts separating from the sides.
Pour in 1/2 cup of water to adjust gravy consistency. Bring it to a simmer.
Gently fold in the paneer cubes. Simmer covered for 4-5 minutes so the paneer absorbs the flavors.
Sprinkle garam masala and crushed kasuri methi. Stir in the fresh cream.
Garnish with fresh coriander and serve hot with Naan or Jeera rice.