Paneer Butter Masala with Cashew and Fenugreek

Ingredients

• paneer400g
• tomatoes4 large, roughly chopped
• cashew nuts50g
• onion1 large, roughly chopped
• ginger-garlic paste1 tbsp
• butter3 tbsp
• heavy cream100ml
• Kashmiri red chili powder1 tsp
• garam masala1 tsp
• kasuri methi (dried fenugreek leaves)1 tbsp
• sugar1 tsp
• saltto taste
• water200ml

Directions

1. 1

   Soak cashews in warm water for 15 minutes, then drain and blend with 50ml water into a smooth paste. Set aside.

2. 2

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

3. 3

   Add chopped tomatoes and cook until soft and mushy, about 5-7 minutes. Add Kashmiri red chili powder and cook for another minute. Remove from heat and let cool slightly. Blend this mixture into a smooth purée using a blender, then strain through a fine mesh sieve for a silky texture.

4. 4

   In the same pan, melt remaining 2 tbsp butter. Add the strained tomato purée and cook over medium heat for 5 minutes, stirring occasionally. Add cashew paste, sugar, and salt. Mix well and simmer for 5 minutes until the gravy thickens.

5. 5

   Add 200ml water to adjust consistency, then stir in garam masala and crushed kasuri methi. Simmer for 5 minutes. Add paneer cubes and cook for 3-4 minutes until they are heated through and coated with the gravy.

6. 6

   Finally, stir in heavy cream and mix gently. Turn off heat. Garnish with a drizzle of cream and a sprinkle of kasuri methi if desired. Serve hot with naan or rice.