Indian Paneer Butter Masala

Ingredients

Butter

3 tablespoons

Onion

1 large, finely chopped

Ginger

1 inch, grated

Garlic

3 cloves, minced

Tomatoes

4 medium, pureed

Cashew nuts

1/2 cup, soaked in warm water

Kashmiri red chili powder

1 tablespoon

Turmeric powder

1/2 teaspoon

Garam masala

1 teaspoon

Salt

to taste

Kasuri methi (dried fenugreek leaves)

1 tablespoon

Fresh cream

1/2 cup

Paneer

250 grams, cubed

Fresh coriander leaves

for garnish

Instructions

1. In a large pan, heat the butter over medium heat until melted.
2. Add the finely chopped onions and sauté until they turn golden brown, about 5-7 minutes.
3. Stir in the grated ginger and minced garlic, cooking for another minute until fragrant.
4. Pour in the pureed tomatoes and cook, stirring occasionally, until the oil starts to separate from the mixture, approximately 10 minutes.
5. In a blender, combine the soaked cashew nuts with a little water and blend to form a smooth paste.
6. Add the cashew paste to the tomato mixture in the pan, stirring well to combine.
7. Sprinkle in the Kashmiri red chili powder, turmeric powder, garam masala, and salt. Cook for an additional 2-3 minutes to let the spices infuse.
8. Gently fold in the cubed paneer, ensuring each piece is well-coated with the rich gravy.
9. If the gravy is too thick, add a little water to reach your desired consistency.
10. Crush the kasuri methi between your palms and sprinkle it over the curry, stirring well.
11. Simmer the curry for 5 minutes, allowing the flavors to meld together beautifully.
12. Finally, stir in the fresh cream, mixing until the curry is creamy and smooth.
13. Garnish with freshly chopped coriander leaves before serving.