Restaurant Style Paneer Butter Masala

Cut 300 grams of paneer into cubes. Add Kashmiri chilli powder and salt to the paneer. Mix well and let it marinate for 10 minutes.

For the masala, in a blender, add 3 chopped tomatoes, ginger, garlic, green chillies, soaked cashews, and Kashmiri chilli powder. Blend everything well to make a smooth puree.

In a pan, add oil and 1 tablespoon of butter. Add the marinated paneer cubes and fry until they turn golden brown. Once done, take them out and set aside.

In the same pan with the remaining oil/butter, add 2 tablespoons of butter and 2 finely chopped onions. Cook until the onions turn golden brown.

Add the prepared tomato-cashew puree to the pan. Add salt, turmeric powder, coriander powder, red chilli powder, and cumin powder. Mix well and cook for 10 minutes until the masala thickens and oil separates.

Add water as required to adjust the consistency of the gravy. Mix and bring it to a boil.

Add the fried paneer cubes, 2 tablespoons of fresh cream, kasoori methi, and garam masala. Mix well and cook for 3 minutes.

Finally, add 1 tablespoon of butter and chopped coriander leaves. Mix and turn off the flame.