Restaurant (Buffet-Style) Paneer Butter Masala

Blanch the Tomatoes in boiling water for 2-3 minutes till the skin is coming off and the tomato is easily punctured with a fork. Drain and grind in the same jar used to grind the ginger and garlic. (No water added this time). Set aside.

(If using frozen paneer and in a hurry) Place the frozen paneer in hot water for 1 minute and drain on paper thoroughly. (This helps to soften as well as remove impurities if any. Alternatively, microwave ON DEFROST mode for 1 - 2 minutes till softened and pour out any liquid that develops.) If you have time just leave the paneer out to defrost ahead of time.

(Optional) Shallow fry the paneer cubes in a nonstick pan, till uniformly golden.  I recommend adding the defrosted paneer to a heavy-based non-stick pan without oil and cooking for a while first till all the water in the paneer is dried up. Then add just a little oil to the pan and swirl. Fry the paneer, tossing the pan now and then to flip the paneer. When slightly golden, remove the paneer and set aside. The video shows the paneer fried in more oil. You must be more careful with this step, as the paneer can be strangely squeaky if fried too long. ( This step provides a light crisp bite and some texture to the paneer. It must be fried on a medium heat, gently.  If you prefer paneer softer omit this step.

In the same pan, remove all but 1 Tbsp oil. Add the butter.

When the butter has melted, add the whole spices ( cumin, bay leaves, and cinnamon).

Once the cumin has crackled and the spices are aromatic, add the ginger garlic paste.

Stir continuously till the raw smell of the ginger and garlic dissipates.

Once the oil separates, add the spice powders (coriander, chili, and ¾th the amount of Garam masala)

Stir till the spices are cooked without burning.

 Now add the fresh tomato puree as well as the canned puree, just a bit of water from washing out the puree bowl, cover and bring to a simmer.

Add water (around 1 cup). Bring to a boil, reduce heat, cover and allow to cook down till slightly thickened, stirring occasionally.

Add salt and sugar and do a taste test. Add enough sugar or salt to balance the flavors to your liking. (A slight bitter taste may be present at this point. Add just enough sugar to mask this - The bitter taste will be gone once the dish has rested)

Once the gravy has thickened and developed a nice deep red color, add the cream. Stir well till incorporated. Sprinkle the remaining Garam Masala.

Add the fried paneer and simmer for another 3-5 minutes. If using fresh paneer, simmer for 10 minutes, adding more water. Add some chopped coriander leaves

 Allow to rest for at least 20 minutes, for best flavor results.

Lastly, drizzle a little cream and some coriander leaves as garnish.

Serve with Pulao, Chapathi, Naan, or Paratha.