Restaurant-Style Paneer Gravy Recipe (Paneer Butter Masala Style)
Prep: Soak 300-400g paneer in warm water.
Blend 3-4 tomatoes, 10-12 soaked cashews, and 1-inch ginger into a smooth puree.
Sauté Spices: Heat 2 tbsp butter/ghee, add 1 bay leaf, 2 cardamom, 1-inch cinnamon, and 1 tsp cumin seeds.
Cook Base: Add 1 finely chopped onion and 1 tsp ginger-garlic paste; fry until golden.
Add the tomato-cashew puree and cook until oil separates.
Spices: Mix in 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, 1/4 tsp turmeric, and salt to taste.
Gravy: Add 1 cup water and simmer until the gravy thickens.
Finish: Stir in 2-3 tbsp heavy cream, 1 tsp Kasuri methi (crushed), and 1/2 tsp garam masala. Add paneer cubes and cook for 2-3 minutes.
