Restaurant Style Paneer Butter Masala | Paneer Makhani

Ingredients

• 1 large onion (chopped)
• 3 medium tomatoes (chopped)
• 3 cloves garlic
• 1 inch ginger
• 1/4 cup cashews (about 12-15) ((or almonds))
• 1 inch cinnamon stick
• 3 cloves
• 2 green cardamoms
• 1 cup water
• 2-3 tablespoons butter ((or oil))
• 1/2 teaspoon cumin (jeera) seeds
• 1-2 bayleaf
• 2 teaspoons kashmiri red chili powder ((i used everest kashmiri lal brand))
• 200 grams paneer (Indian cottage cheese) ((cut into 1-inch cubes))
• 1 tablespoon dried fenugreek leaves (kasoori methi)
• 1 teaspoon garam masala powder ((or kitchen king masala))
• 2-3 tablespoons fresh cream
• 1/2-1 teaspoon sugar ((or honey), optional)
• salt (as per taste)
• 2 tablespoons coriander leaves (for garnish)

Instructions

1. 1

   --- Stovetop Method: ---

2. 2

   Put the onions, tomatoes, cashew nuts, ginger, garlic, whole spices, and 1 cup of water into a pan and bring to a boil.

3. 3

   Cook on a medium flame for at least 15-20 minutes. Remove from the heat and cool. Blend to a smooth puree/paste using a high-speed blender.

4. 4

   In a pan, heat the butter, add the jeera seeds, and saute for 30 seconds.

5. 5

   Add Kashmiri red chili powder, bay leaf, give a quick stir.

6. 6

   Then add onion-tomato cashew puree. Close the lid and cook on medium heat for 2-3 minutes.

7. 7

   Add the paneer, kasoori methi, garam masala (or kitchen king masala), sugar (optional), and salt. Mix well and bring the mixture to a boil.

8. 8

   Finally, gently stir in the fresh cream, and garnish with coriander leaves.

9. 9

   Serve Paneer makhani recipe hot with chapati, naan, rice, and onion slices.

10. 10

    --- Instant Pot Method: ---

11. 11

    Firstly, add 1 cup of water into the Instant pot insert. Place the trivet.

12. 12

    Put the onions, tomatoes, cashew nuts, ginger, garlic, whole spices, and 1 cup of water into a deep pan. Place the pan over the trivet.

13. 13

    Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 8 minutes.

14. 14

    Once the pot beeps, let the pressure release naturally.

15. 15

    Puree cooked onion-tomato mixture using a hand blender until smooth. If you don't have a hand blender, puree in a blender in batches once slightly cooled.

16. 16

    Then I usually sieve the onion-tomato puree for silky texture and discard the residue, but it's optional.

17. 17

    Press SAUTE on Instant Pot. Add butter/oil to the pot. Once hot, add cumin seeds and saute for 30 seconds.

18. 18

    Add Kashmiri red chili powder, bay leaf, give a quick stir.

19. 19

    Then add onion-tomato-cashew pureed mixture. Mix well and cook for 2-3 minutes.

20. 20

    Add the paneer, kasoori methi, garam masala, salt. Mix well and bring the mixture to a boil.

21. 21

    Lastly, gently stir in the cream, and paneer butter masala is ready to serve.