🌿 Butter Paneer with Kasuri Methi

A luxurious North Indian-style paneer curry, enriched with butter, cream, and the signature flavor of dried fenugreek leaves (Kasuri Methi).

🧂 Ingredients:
For the paneer:

200–250g paneer, cubed

1 tbsp butter (for shallow frying, optional)

For the gravy:

2 tbsp butter

1 tbsp oil

1 bay leaf

1–2 green cardamoms

1-inch ginger, grated

2–3 garlic cloves, minced

2 medium onions, finely chopped

2 large tomatoes, puréed

1 tbsp tomato ketchup or 1 tsp sugar (optional, for balance)

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp coriander powder

Salt to taste

Finishing touches:

2 tbsp fresh cream

1–1.5 tsp Kasuri Methi, crushed

Extra butter (optional)

Fresh coriander, for garnish

👩🍳 Instructions:
Step 1: Sauté the Paneer (Optional)
Heat 1 tbsp butter in a pan and lightly sauté paneer cubes until golden on a few sides.

Set aside in warm water to stay soft.

Step 2: Prepare the Masala Base
In a pan, heat butter + oil.

Add bay leaf, cardamom, and sauté for a few seconds.

Add ginger and garlic, cook till fragrant.

Add chopped onions and sauté until golden brown.

Stir in tomato purée and cook until the oil begins to separate.

Add spices – red chilli, turmeric, coriander powder, and salt.

Mix in tomato ketchup or sugar if using, and cook 2 more minutes.

Step 3: Add Paneer & Cream
Add the sautéed paneer cubes and gently fold into the masala.

Add 1/4 cup water (or as needed for gravy consistency). Simmer for 5 minutes.

Stir in cream and crushed Kasuri Methi. Cook on low heat for 2 minutes.

Step 4: Garnish & Serve
Finish with a pat of butter and sprinkle of fresh coriander.