Paneer Butter Masala
There's something magical about paneer butter masala—the way the creamy tomato gravy clings to each cube of paneer, the subtle sweetness of cashews, and that irresistible buttery finish. This isn't your average restaurant version; it's a labor of love that starts with sautéing onions until golden, then simmering tomatoes with aromatic spices until they collapse into a velvety sauce. A touch of honey balances the tang, while kasuri methi adds that authentic depth. Serve it with warm naan or fluffy basmati rice, and watch it disappear. It's comfort food at its finest, perfect for a cozy dinner or impressing guests.
Ingredients
- paneer400g
- tomatoes4 large, chopped
- onion1 large, finely chopped
- cashews50g
- butter3 tbsp
- ginger-garlic paste1 tbsp
- red chili powder1 tsp
- garam masala1 tsp
- coriander powder1 tsp
- turmeric powder1/2 tsp
- honey1 tsp
- kasuri methi1 tsp
- cream100ml
- saltto taste
Directions
- 1
Heat 1 tbsp butter in a pan. Add onions and sauté until golden brown. Add ginger-garlic paste and cook for 1 minute.
- 2
Add tomatoes, cashews, red chili powder, coriander powder, turmeric, and salt. Cook until tomatoes are soft and mushy, about 10 minutes. Let cool slightly, then blend into a smooth puree.
- 3
Strain the puree through a fine mesh sieve to remove any bits. Set aside.
- 4
In the same pan, melt remaining butter. Add the strained puree and cook for 5-7 minutes until it thickens and darkens slightly.
- 5
Add garam masala, honey, and kasuri methi. Stir in cream and simmer for 2 minutes.
- 6
Gently fold in paneer cubes and cook for 2-3 minutes until heated through. Serve hot with naan or rice.
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