Paneer Butter Masala

Ingredients

• Paneer (250 grams, cubed)
• Butter (3 tablespoons)
• Onion (1 large, finely chopped)
• Ginger (1-inch piece, grated)
• Tomatoes (2 large, pureed)
• Fresh cream (1/2 cup)
• Cashew nuts (1/4 cup, soaked in hot water)
• Kashmiri red chili powder (1 tablespoon)
• Turmeric powder (1/2 teaspoon)
• Garam masala (1 teaspoon)
• Kasuri methi (dried fenugreek leaves) (1 tablespoon)
• Salt (to taste)
• Fresh coriander leaves (for garnish)

Instructions

1. In a large pan, melt the butter over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
2. Stir in the grated ginger and cook for another minute until fragrant.
3. Add the pureed tomatoes to the pan, stirring occasionally. Cook until the oil begins to separate from the masala, which should take about 10 minutes.
4. In a blender, combine the soaked cashew nuts with a little water to form a smooth paste. Add this paste to the pan and mix thoroughly.
5. Sprinkle in the Kashmiri red chili powder, turmeric powder, garam masala, and salt. Cook for an additional 2-3 minutes, allowing the spices to blend.
6. Gently fold in the cubed paneer, ensuring it's well-coated in the masala. Adjust the consistency of the gravy by adding water if needed.
7. Simmer on low heat for 5 minutes, allowing the flavors to meld together.
8. Crush the kasuri methi between your palms and sprinkle it over the curry. Mix well to incorporate.
9. Finally, stir in the fresh cream to achieve a rich and creamy texture. Allow it to heat through for a minute.
10. Garnish with freshly chopped coriander leaves before serving.