https://www.cookwithmanali.com/paneer-butter-masala-recipe/
1- Heat 1 teaspoon of oil in a pan on medium heat. Once the oil is hot, add the bay leaf, cinnamon stick, cloves and saute for few seconds. Then add the the onion, garlic, ginger and saute for 2 to 3 minutes until the onion is translucent. 2- Add the tomatoes and cashews and mix. 3- Then add 1 cup of water.

https://www.indianhealthyrecipes.com/paneer-butter-masala-restaurant-style/
Add 2 tablespoons butter to the instant pot. Press saute button (low). When the butter melts, add ¾ to 1 teaspoon red chilli powder, ¾ to 1 teaspoon garam masala, 1 teaspoon coriander powder, ¾ teaspoon salt and 1 teaspoon sugar. Quickly pour the left over strained water and the onion tomato mixture.

https://www.vegrecipesofindia.com/paneer-butter-masala/
It's time for chopping tomatoes, chopping and preparing the ginger-garlic paste, and slicing paneer into cubes. 3. To make the ginger garlic paste, crush a 1 inch piece of peeled ginger with 3 to 4 small to medium-sized garlic cloves in a mortar & pestle. Continue crushing until it is a semi-fine or fine paste.

https://www.theendlessmeal.com/paneer-butter-masala/
Season to taste with salt and, if using, the sugar. If you find the curry too thick, add another ½ cup of water. 2 tablespoons cashew butter, 1-2 teaspoons salt, Optional: 1 tablespoon brown sugar. Add the cream, if using, and the paneer to the pot and warm it on medium-low heat for 3-4 minutes.

https://hebbarskitchen.com/paneer-butter-masala-recipe/
Now add 1 cup water and mix well adjusting the consistency. Further, add 2 tbsp cream and mix well. Also, add 16 cubes of paneer and mix gently. Simmer for 5 minutes, or until the paneer absorbs the flavour. Add 1 tsp kasuri methi and 2 tbsp coriander. mix well. Finally, enjoy paneer butter masala with roti or naan.

https://www.youtube.com/watch?v=U1LVDFwi8qI
full recipe: https://hebbarskitchen.com/paneer-butter-masala-recipe/paneer butter masala recipe | butter paneer recipe | cheese butter masala with detailed p

https://homecookingcollective.com/butter-paneer/
Step 1 - Soak the paneer and cashews in hot water for 15 minutes. Drain and set aside. Step 2 - Over medium heat, add the oil, bay leaf, cardamom pods, and cinnamon stick until sizzling. Saute the onions until softened and golden brown, and the raw smell dissipates.

https://www.ruchiskitchen.com/paneer-butter-masala/
Stir around a while until the spices are well blended in the gravy. Cook the mixture for 2-3 minutes, stirring occasionally. Now add the tomato paste and garam masala powder to the cooking gravy. Cook for another 1-2 minutes on medium heat. Keep stirring. Now add water to the butter masala gravy.

https://thatspicychick.com/paneer-butter-masala-paneer-makhani/
Make the 'spice bowl': Combine all the spices in a bowl - the kosher salt, ground cayenne, coriander powder, ground cumin, turmeric powder, garam masala, and freshly cracked black pepper. Set aside. Heat the unsalted butter and olive oil in a deep skillet or sauté pan over medium-high heat.

https://myheartbeets.com/paneer-butter-masala-paneer-makhani/
Set aside for now. Add the ghee, onion masala and spices to a saucepan over low heat and allow it to simmer for a couple minutes (if using frozen masala then simmer until the masala melts). Pour the blended cashews into the saucepan along with the paneer and cook until the paneer is heated through. Stir in the cream and serve.

https://www.yummytummyaarthi.com/paneer-butter-masala/
Take the pan from oven and grind into a smooth puree. For making one pot paneer butter masala gravy. Heat 1 tbsp butter, add 1 tsp cumin seeds, 1 tsp turmeric powder, 1 tbsp Kashmiri chilli powder and mix well. Add in ground puree, season with salt and 1 tsp sugar. Pour some water to form the gravy and bring to boil.

https://thecurrymommy.com/restaurant-style-paneer-butter-masala-recipe-with-makhani-sauce/
Instructions. Start by heating butter in a pan. Saute the paneer for about 2-3 minutes or until desired crisp is reached. Add the garlic, ginger, and half of the butter chicken masala. Cook for an additional minute. Gently add the tomato sauce and water. Add the turmeric powder and coriander powder.

https://www.archanaskitchen.com/restaurant-style-paneer-butter-masala-recipe-paneer-makhani-recipe
To begin making the Paneer Butter Masala, first prep all the ingredients and keep them ready. Soak the cashewnuts in hot water for 10 minutes. Into a mixer first make a puree of tomatoes and the soaked cashewnuts and blend to make a smooth puree. Keep this aside. Heat the butter in a kadai over medium heat.

https://ministryofcurry.com/paneer-butter-masala/
Step 2: Perform a quick release by moving the Pressure Release to Venting. Open the pot and blend the sauce to a smooth consistency using an immersion blender. Stir in the paneer, cream, tomato paste, fenugreek leaves, and sugar. Select the high Sauté setting and cook until the curry comes to a gentle boil, about 5 minutes.

https://www.tarladalal.com/paneer-butter-masala-38973r
For paneer butter masala. To make paneer butter masala, heat ½ tbsp of butter and oil in a deep non-stick pan, add the onions, cloves, cardamom and sauté on a medium flame for 2 to 3 minutes. Add the tomatoes, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.

https://spicecravings.com/paneer-butter-masala-paneer-makhani-instant-pot
Once the butter is melted, add in the ginger and garlic and saute for 30 seconds-1 minute. Stir in water, tomato puree, and seasonings, then cover and cook until heated through, about 10 minutes. Remove the lid, then add in paneer cubes, herbs, sugar, and heavy cream. Stir, then let simmer for 3-4 minutes to thicken.

https://manjulaskitchen.com/butter-paneer-masala/
Stir occasionally for about 3 minutes on medium heat. To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy. Add the green peas and paneer. Let it cook for a few minutes until the peas are tender. Add the garam masala and cilantro. Add a little sugar if the gravy is sour.

https://www.whiskaffair.com/easy-restaurant-style-paneer-butter-masala-recipe/
Heat the remaining 3 tablespoon butter in the same skillet over medium heat. Add the ground paste to the skillet. Add coriander powder, turmeric powder, Kashmiri red chili powder, tomato puree, tomato ketchup, and salt and stir until combined. Add paneer cubes to the skillet and stir to coat the cubes with the gravy.

https://rakskitchen.net/paneer-butter-masala-recipe-how-to-make-paneer-butter-masala/
Instructions. To start with, heat a pan with oil, 1 teaspoon butter. Add garlic, ginger and green chillies. Tip in cubed onion and give it a fry. Add cashews and saute until onion turn translucent. Remove in a plate for cooling. Meanwhile, keep paneer cubes in hot water until use.

https://www.spiceupthecurry.com/paneer-butter-masala-recipe/
9) Wipe out the same pan using a paper towel and melt the butter in it on medium heat. Add whole spices (cloves, cinnamon, cardamoms). Saute for 40-60 seconds or until you get the nice aroma of the spices. 10) Then add kashmiri chili powder and stir immediately. 11) Within 30 seconds add the prepared puree.

https://www.allrecipes.com/recipe/232203/paneer-butter-masala/
Transfer fried paneer to a paper towel-lined plate to drain, retaining vegetable oil in skillet. Melt butter in the same skillet over medium heat; cook and stir onion until golden brown, about 10 minutes. Add ginger paste and garlic paste. Continue to cook until fragrant, about 1 minute more. Stir cashews, ground red chiles, cumin, coriander

https://www.cookwithkushi.com/paneer-butter-masala-paneer-makhani-recipe/
Steps to make Paneer Butter Masala. Heat 1.5 tablespoon of butter in pan or kadai. You can add oil instead of butter or use 50% butter and 50% oil in the recipe if needed. But for rich flavor I prefer making this entire dish with butter. Add cumin seeds and sauté for a few seconds.

https://myfoodstory.com/restaurant-style-paneer-butter-masala-recipe/
Instructions. Wrap the whole spices (bay leaf, cardamom, cloves, pepper) in a cheesecloth or muslin to make a bouquet garni. In a large pan or kadhai, heat a tablespoon of butter and a tablespoon of oil. Add kashmiri red chillies, ginger garlic paste and saute for a minute. Add onions and cook for another 2-3 minutes.