Paneer Butter Masala
Indulge in the rich and creamy flavors of Paneer Butter Masala, a beloved Indian dish that combines succulent paneer cubes with a luscious tomato-based gravy. This recipe is my go-to for special occasions, as it never fails to impress with its perfect balance of spices and velvety texture. The secret lies in simmering the gravy until it's thick and aromatic, then finishing with a touch of cream and kasuri methi. Serve it with warm naan or fluffy basmati rice for a truly satisfying meal.
Ingredients
- paneer500g
- tomatoes4 large
- onion1 large
- cashews50g
- butter4 tbsp
- ginger-garlic paste2 tbsp
- red chili powder1 tsp
- garam masala1 tsp
- cream100ml
- kasuri methi1 tsp
- saltto taste
- sugar1 tsp
- cilantrofor garnish
Nutrition
Directions
- 1
Soak cashews in warm water for 15 minutes. Drain and blend into a smooth paste.
- 2
Blanch tomatoes: score an X on the bottom, place in boiling water for 2 minutes, then transfer to ice water. Peel and puree.
- 3
Heat 2 tbsp butter in a pan. Add onion and sauté until golden. Add ginger-garlic paste and cook for 1 minute. Add tomato puree and cook until oil separates, about 10 minutes.
- 4
Add cashew paste, red chili powder, garam masala, salt, and sugar. Cook for 5 minutes. Add 1 cup water and simmer for 10 minutes.
- 5
Stir in cream and crushed kasuri methi. Add paneer cubes and simmer for 5 minutes. Garnish with cilantro and remaining butter.
- 6
Serve hot with naan or rice.
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