Paneer Butter Masala

Ingredients

• paneer400g
• tomatoes4 large, chopped
• cashew nuts50g
• butter4 tbsp
• onion1 large, finely chopped
• ginger-garlic paste1 tbsp
• red chili powder1 tsp
• garam masala1 tsp
• cream100ml
• saltto taste
• sugar1 tsp
• kasuri methi1 tsp

Directions

1. 1

   Soak cashew nuts in warm water for 15 minutes, then blend with a little water to a smooth paste. Set aside.

2. 2

   In a pan, melt 2 tbsp butter. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and cook for 1 minute until fragrant.

3. 3

   Add chopped tomatoes, red chili powder, and salt. Cook until tomatoes are soft and mushy, about 8-10 minutes. Let the mixture cool slightly, then blend into a smooth puree.

4. 4

   Strain the puree through a sieve to remove skins and seeds. Return the strained puree to the pan. Add cashew paste and sugar. Simmer for 5 minutes.

5. 5

   Add garam masala, kasuri methi (crushed between your palms), and the remaining butter. Stir in cream and mix well.

6. 6

   Cut paneer into cubes and gently add to the gravy. Simmer for 2-3 minutes until paneer is heated through. Adjust salt to taste.

7. 7

   Serve hot with naan or rice, garnished with a swirl of cream and a sprinkle of kasuri methi.