Paneer Butter Masala

🛒 Ingredients

• Paneer 300 g · 888 kcal
• Tomatoes 400 g · 72 kcal
• Onions 150 g · 60 kcal
• Cashews 30 g · 166 kcal
• Ginger paste 10 g · 8 kcal
• Garlic paste 10 g · 15 kcal
• Unsalted butter 60 g · 430 kcal
• Heavy cream 80 g · 272 kcal
• Vegetable oil 15 g · 133 kcal
• Turmeric powder 3 g · 9 kcal
• Red chili powder 3 g · 9 kcal
• Coriander powder 3 g · 9 kcal
• Cumin powder 3 g · 9 kcal
• Garam Masala 3 g · 9 kcal
• Kasoori Methi 2 g · 0 kcal
• Water 100 g · 0 kcal

👨‍🍳 Instructions

1. Soak cashews in hot water for 15-20 minutes, then drain and blend into a smooth paste with a little fresh water.
2. Heat vegetable oil and a tablespoon of butter in a pan. Add chopped onions and sauté until translucent and lightly golden.
3. Add ginger and garlic paste to the onions and sauté for another minute until fragrant. Then add the chopped tomatoes and cook until softened.
4. Stir in turmeric, red chili, coriander, and cumin powders, along with the cashew paste. Cook for 2-3 minutes, stirring constantly, until the oil begins to separate from the mixture.
5. Remove the mixture from heat and let it cool slightly. Blend it into a smooth puree using an immersion blender or a regular blender, adding a splash of water if needed.
6. Return the pureed gravy to the pan. Add garam masala, kasoori methi, remaining butter, and heavy cream. Simmer for 5-7 minutes, stirring occasionally, until the gravy thickens.
7. Gently add the paneer cubes to the simmering curry. Cook for another 3-5 minutes, allowing the paneer to absorb the flavors without overcooking.
8. Serve hot, garnished with a swirl of fresh cream and chopped cilantro, alongside naan bread or basmati rice.