Paneer Butter Masala

Name: Paneer Butter Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 servings
Cuisine: north-indian
Ingredients: 250 g Paneer; 400 g Tomato; 100 g Onion; 15 g Cashews; 1 tsp Ginger; 4 clove Garlic; 2 tbsp Butter; 1 tbsp Sunflower Oil; 1 tsp Kashmiri Chilli Powder; ½ tsp Garam Masala; ½ tsp Sugar; 1 tsp Kasuri Methi; 2 tbsp Fresh Cream; Salt; 2 tbsp Coriander Leaves

SabKiList Kitchen

Soft paneer cubes in a silky, mildly sweet tomato-cashew gravy finished with butter and cream.

Prep: 15 min
Cook: 30 min
Level: Medium
Serves: 3

Ingredients

250 gPaneer, cubed

For the gravy

400 gTomato, chopped
100 gOnion, chopped
15 gCashews, soaked
1 tspGinger, grated
4 clovesGarlic, chopped

2 tbspButter
1 tbspSunflower Oil
1 tspKashmiri Chilli Powder
½ tspGaram Masala
½ tspSugar
1 tspKasuri Methi, crushed
2 tbspFresh Cream
To tasteSalt

To garnish

2 tbspCoriander Leaves, finely chopped

Method

Heat the oil and 1 tablespoon of the butter. Cook the onion, ginger, garlic and cashews for 3 minutes. Add the tomatoes, cover and cook for 10-12 minutes until very soft.
Cool slightly and blend to a smooth puree. For a silkier gravy, pass it through a sieve.
Melt the remaining butter in the pan. Add the puree, chilli powder and salt, and cook for about 8 minutes until the butter separates. Add half a cup of water.
Stir in the sugar, garam masala and crushed kasuri methi.
Add the paneer, cover and simmer gently for 5 minutes.
Switch off the heat, stir in the cream and garnish with coriander. Serve with naan or roti.

Tips

Soak the paneer cubes in warm water for 10 minutes before adding. They stay soft instead of turning rubbery.