Paneer Butter Masala with Saffron Cream

Ingredients

• paneer400g (cubed)
• ripe tomatoes4 medium (pureed)
• cashews1/4 cup
• butter3 tbsp
• heavy cream1/2 cup
• saffron strandsa pinch, soaked in 2 tbsp warm milk
• ginger-garlic paste1 tbsp
• green cardamom2 pods
• cloves2
• cinnamon stick1 small
• coriander powder1 tsp
• cumin powder1/2 tsp
• red chili powder1/2 tsp
• garam masala1/2 tsp
• honey1 tbsp
• saltto taste

Directions

1. 1

   Soak the cashews in warm water for 15 minutes. Meanwhile, heat 1 tbsp butter in a pan over medium heat. Add cardamom, cloves, and cinnamon, and sauté for 30 seconds until fragrant.

2. 2

   Add the ginger-garlic paste and cook for 1 minute. Add the tomato puree, coriander powder, cumin powder, red chili powder, and salt. Cook for 8-10 minutes, stirring occasionally, until the mixture thickens and the raw tomato smell disappears.

3. 3

   Drain the cashews, add them to the tomato mixture with 1/4 cup water, and blend until smooth using an immersion blender or transfer to a blender. Return the sauce to the pan.

4. 4

   Add the remaining 2 tbsp butter and the honey. Simmer for 5 minutes over low heat, then add the paneer cubes and gently stir to coat. Cook for 2 minutes.

5. 5

   Stir in the heavy cream and the saffron milk. Simmer for 5-7 minutes, until the sauce is rich and creamy. Finish with garam masala and a swirl of extra cream if desired.

6. 6

   Serve hot, garnished with a few saffron strands, with naan or steamed basmati rice.