Restaurant Style Paneer Butter Masala

Step 1

Wrap the whole spices (bay leaf, cardamom, cloves, pepper) in a cheesecloth or muslin to make a bouquet garni

Step 2

In a large pan or kadhai, heat a tablespoon of butter and a tablespoon of oil. Add kashmiri red chillies, ginger garlic paste and saute for a minute. Add onions and cook for another 2-3 minutes. Next add cashews and poppy seeds. Once the onions turn translucent, add tomatoes and a teaspoon of salt. Cook the tomatoes for 2-3 minutes and then add the spice bouquet garni along with 1/2 cup water. Cover and cook this for 15 minutes till the tomatoes soften.

Step 3

Set the mixture aside to cool. Once cool, remove the bouquet garni and blend this mixture to a smooth paste. Add another cup of water while blending.

Step 4

In the same pan or kadhai, heat the remaining butter and add the blended tomato onion paste prepared in step #Add garam masala powder, chili powder, turmeric, ketchup, 1/2 teaspoon salt along with 1/2 cup water. Bring this to a boil.

Step 5

Once the curry comes to a boil, simmer and cook for 20 minutes, till you can see drops of oil floating to the top and along the sides

Step 6

At this point, you can smoke the gravy if you like. Carefully heat a piece of lump coal using tongs till red hot. Place the coal in a steel bowl and place this bowl in the pan in a way that it doesn't submerge (watch video). Pour a teaspoon of oil on top and as soon as it starts smoking, cover the gravy for 2 minutes.

Step 7

In another pan, dry roast the kasuri methi and grind it to a fine powder. Mix kasuri methi and a tablespoon of curry in the gravy. Add paneer cubes. Mix and simmer for 2 more minutes. Top with more cream or butter and serve hot.