Paneer Butter Masala (Restaurant Style)

Ingredients:

• 18-20 cashews (whole)
• ⅓ cup hot water (for soaking cashews)
• 2 cups tomatoes (diced) or 300 grams tomatoes (pureed)
• 1 inch ginger (peeled and roughly chopped)
• 3-4 garlic cloves (peeled)
• 2 tablespoons butter or 1 tablespoon oil + 1-2 tablespoons butter
• 1 tej patta (Indian bay leaf, optional)
• ½-1 teaspoon Kashmiri red chili powder or ¼-½ teaspoon cayenne pepper or paprika
• 1.5 cups water (as required)
• 1 inch ginger (peeled and julienned)
• 1-2 green chilies (slit)
• 200-250 grams Paneer (Indian cottage cheese, cubed)
• 1 teaspoon dry fenugreek leaves (kasuri methi, optional)
• ½-1 teaspoon Garam Masala or tandoori masala
• 2-3 tablespoons light cream or half & half or 1-2 tablespoons heavy cream (optional)
• ¼-1 teaspoon sugar (optional, add as required)
• Salt (as required)

Garnish:

• 1-2 tablespoons coriander leaves (chopped, optional)
• 1 inch ginger (peeled and julienned)
• 1 tablespoon light cream or 1 tablespoon heavy cream (optional)
• 1-2 teaspoons Butter (optional)

Instructions:

1. Preparation:

   • Soak cashews in hot water for 20-30 minutes.
   • Drain and blend soaked cashews with 2-3 tablespoons of water until smooth.
   • In the same blender, blend diced tomatoes into a smooth puree. Set aside.

2. Making Tomato Gravy:

   • Melt butter in a pan, add tej patta, and sauté ginger-garlic paste.
   • Add tomato puree, cook for 5-6 minutes until oil separates.
   • Add Kashmiri red chili powder, then add cashew paste and sauté until oil leaves the sides.

3. Making Paneer Butter Masala:

   • Add water, simmer until it boils.
   • Add ginger, green chilies, salt, and sugar. Simmer until the curry thickens.
   • Add paneer cubes, kasuri methi, garam masala, and cream. Mix and switch off heat.

4. Serving Suggestions:

   • Garnish with coriander leaves and ginger julienne.
   • Serve hot with naan, roti, paratha, or rice.

Notes:

• Use good quality butter.
• Use fresh, ripe red tomatoes for the best taste.
• Sauté tomato puree until oil separates for enhanced flavor.
• Adjust cream quantity based on taste preference.
• Soak cashews for a smooth paste.
• Substitute cashews with blanched almonds if needed.
• Adjust sugar based on tanginess of tomatoes.
• For vibrant color, use Kashmiri red chili powder or deep red tomatoes.
• Optional: Fry paneer cubes before adding to the sauce.