Paneer Butter Masala

Soft cubes of paneer cooked in a velvety tomato-based gravy enriched with butter, cream, and aromatic spices, delivering a perfect balance of sweetness and spice.

Steps

1. Heat oil and half the butter in a pan over medium heat. 2. Add finely chopped onions and sauté until golden brown. 3. Add ginger-garlic paste and cook until raw smell disappears. 4. In a blender, grind soaked cashew nuts with water to make a smooth paste. 5. Add tomato puree to the pan and cook until oil separates from the masala. 6. Stir in red chili powder, turmeric, garam masala, sugar, and salt. 7. Mix in cashew paste and cook for 2-3 minutes. 8. Add cream and remaining butter, stir well to combine. 9. Gently add paneer cubes and simmer for 5 minutes on low heat. 10. Garnish with fresh coriander leaves and serve hot with naan or rice.

100g paneer, cubed 1 tbsp butter 1 tbsp oil 1 small onion, finely chopped 1 medium tomato, pureed 1/4 cup fresh cream 1 tsp ginger-garlic paste 1/2 tsp red chili powder 1/2 tsp garam masala 1/4 tsp turmeric powder 1/2 tsp sugar Salt to taste 1 tbsp cashew nuts, soaked 1 tbsp water Fresh coriander leaves for garnish