Restaurant Style Paneer Butter Masala 

Restaurant Style Paneer Butter Masala is a popular recipe where Paneer cubes are simmered in a mildly rich onion tomato cashew nut based gravy

Ingredients 

For Onion Tomato Puree:

• 1 large onion diced
• 3 medium tomatoes diced
• 3 cloves garlic
• 1 inch ginger
• ¼ cup cashewuts (about 12-15) OR almonds
• 1 inch cinnamon stick
• 3 cloves
• 2 green cardamoms
• 1 cup water

For Paneer Butter Masala:

• 2-3 tablespoons butter or oil
• ½ teaspoon cumin (jeera) seeds
• 1-2 bayleaf
• 2 teaspoon kashmiri red chili powder (i used everest kashmiri lal brand)
• 200 grams paneer (cottage cheese) cut into 1-inch cubes
• 1.5 tablespoons dried fenugreek leaves (kasoori methi)
• 1 teaspoon garam masala powder or use kitchen king masala
• 2-3 tablespoons fresh cream (full fat)
• ½-1 teaspoon sugar or honey optional
• salt as per taste
• 2 tablespoons cilantro/coriander leaves for garnish

Instructions 

Stovetop Method:

1. Put the onions, tomatoes, cashew nuts, ginger, garlic, whole spices, and 1 cup of water into a pan and bring to a boil.
2. 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.
3. In a pan, heat the butter, add the jeera seeds, and saute for 30 seconds.
4. Add Kashmiri red chili powder, bay leaf, give a quick stir.
5. Then add onion-tomato cashew puree. Close lid and cook on medium heat for 2-3 minutes.
6. Add the paneer, kasoori methi, garam masala, or kitchen king masala, salt. Mix well and bring the mixture to a boil.
7. Finally, gently stir in the cream, and paneer butter masala is ready to serve.
8. Serve Paneer makhani recipe hot with chapati, naan, rice, and onion slices.

Instant Pot Method:

1. Firstly, add 1 cup of water into the Instant pot insert. Place the trivet.
2. 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.
3. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 8 minutes.
4. Once the pot beeps, let the pressure release naturally.
5. 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.
6. Then I usually sieve the onion-tomato puree for silky texture and discard the residue, but it’s optional.
7. Press SAUTE on Instant Pot. Add butter/oil to the POT. Once hot, add cumin seeds and saute for 30 seconds.
8. Add Kashmiri red chili powder, bay leaf, give a quick stir.
9. Then add onion-tomato-cashew pureed mixture. Mix well and cook for 2-3 minutes.
10. Add the paneer, kasoori methi, garam masala, salt. Mix well and bring the mixture to a boil.
11. Lastly, gently stir in the cream, and paneer butter masala is ready to serve.