Prep Time: 15 Minutes
Cook Time: 35 Minutes
Total Time: 50 Minutes
Servings: 4
Ingredients
For the Gravy
- 250 g Paneer (cubed)
- 3 tbsp Butter
- 1 tbsp Oil
- 2 Medium Tomatoes (roughly chopped)
- 1 Medium Onion (roughly chopped)
- 10 Cashew Nuts
- 5 Garlic Cloves
- 1-inch Ginger
- 2 Green Cardamoms
- 1 Bay Leaf
- 1-inch Cinnamon Stick
- 2 Cloves
- 1 cup Water
Spices
- ½ tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Red Chilli Powder (optional)
- 1 tsp Coriander Powder
- 1 tsp Gudora Paneer Butter Masala
- Salt to taste
For Finishing
- 3 tbsp Fresh Cream
- 1 tbsp Butter
- 1 tsp Gudora Garam Masala
- 1 tsp Kasuri Methi (crushed)
- 1 tsp Honey or Sugar (optional, for balance)
Garnish
- Fresh Cream
- Coriander Leaves
- Butter Cube
- Ginger Juliennes
Instructions
Step 1 – Prepare the Base
Heat butter and oil in a pan.
Add bay leaf, cinnamon, cloves, and green cardamoms.
Sauté for 30 seconds.
Add onions, tomatoes, ginger, garlic, and cashew nuts.
Cook for 10–12 minutes until the tomatoes become soft.
Add water and simmer for 5 minutes.
Allow the mixture to cool slightly, then blend into a smooth puree.
Strain the puree for a silky, restaurant-style gravy (optional).
Step 2 – Cook the Gravy
Heat 1 tablespoon butter in a pan.
Pour in the prepared puree.
Cook for 5–7 minutes until the butter starts separating.
Step 3 – Add the Spices
Mix in:
- Turmeric Powder
- Kashmiri Red Chilli Powder
- Coriander Powder
- Gudora Paneer Butter Masala
- Salt
Cook for another 2–3 minutes.
Step 4 – Add the Paneer
Add paneer cubes to the gravy.
Simmer gently for 4–5 minutes.
Avoid overcooking to keep the paneer soft.
Step 5 – Finish
Add:
- Fresh Cream
- Butter
- Crushed Kasuri Methi
- Gudora Garam Masala
- Honey or sugar (optional)
Mix gently and cook for 2 minutes.
Chef’s Tips
- Soak paneer cubes in warm water for 10 minutes before cooking to keep them soft.
- Use Kashmiri red chilli powder for a vibrant color without excessive heat.
- Cashews create a naturally rich and creamy gravy.
- Add Gudora Garam Masala only at the end to preserve its fresh aroma.
- A small knob of butter before serving gives an authentic restaurant-style finish.
Serving Suggestions
Serve hot with:
- Butter Naan
- Garlic Naan
- Laccha Paratha
- Tandoori Roti
- Jeera Rice
- Steamed Basmati Rice
Nutrition (Approx. Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 430 kcal |
| Protein | 16 g |
| Carbohydrates | 14 g |
| Fat | 35 g |
| Fiber | 2 g |
