Indian Paneer Butter Masala

Ingredients

• Fresh coriander leaves (for garnish)
• Salt (to taste)
• Kasuri methi (dried fenugreek leaves) (1 tablespoon)
• Garam masala (1/2 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Kashmiri red chili powder (1 teaspoon)
• Fresh cream (1/4 cup)
• Cashew nuts (10, soaked in water)
• Ginger (garlic paste - 1 tablespoon)
• Tomatoes (2 medium, pureed)
• Onion (1 large, finely chopped)
• Butter (2 tablespoons)
• Paneer (250 grams, cubed)

Instructions

1. Heat butter in a pan over medium heat.
2. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and sauté for a minute.
4. Add pureed tomatoes and cook until the oil separates.
5. In a blender, grind the soaked cashew nuts with a little water to make a smooth paste.
6. Add the cashew paste to the pan and mix well.
7. Add Kashmiri red chili powder, turmeric powder, garam masala, and salt. Cook for 2-3 minutes.
8. Add the cubed paneer and mix gently to coat it with the gravy.
9. Add water if needed to adjust the consistency of the gravy.
10. Crush the kasuri methi between your palms and sprinkle it over the curry.
11. Simmer for 5 minutes, allowing the flavors to blend together.
12. Finally, add fresh cream and mix well.
13. Garnish with fresh coriander leaves.
14. Serve hot with naan or rice.