Creamy Paneer Butter Masala | Dhaba Style

Make the Base Gravy:

Heat 1 tbsp oil + 1 tbsp butter.  Add onions, ginger, garlic and sauté until soft.  Add tomatoes and cashews.  Add salt, turmeric and chilli powder.  Cook 5–6 minutes until tomatoes turn mushy.  Cool it completely and blend into a smooth paste (add little water if needed).

Prepare the Curry:

Heat 1 tbsp butter in a pan. Add the blended gravy.  Add coriander powder, garam masala and little water to adjust consistency.  Cook on low flame for 5–7 minutes until the gravy becomes shiny.

Final Touch

Add paneer cubes and gently mix.  Add cream + crushed kasuri methi. Add ½ tsp sugar if desired.  Simmer for 2–3 minutes on low flame. Turn off heat and rest for 5 minutes.