Paneer Butter Masala

Ingredients

• Fresh coriander leaves (for garnish)
• Salt (to taste)
• Kasuri methi (dried fenugreek leaves) (1 teaspoon)
• 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 large, pureed)
• Onion (1 large, finely chopped)
• Butter (2 tablespoons)
• Paneer (250 grams, cubed)

Instructions

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