Paneer Butter Masala

Ingredients

• 300g paneer, cubed
• 4 tomatoes
• 12 cashews
• 1 onion
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1/2 cup cream
• 2 tbsp butter
• 1 tsp kasuri methi
• Salt to taste

Instructions

1. 1

   Boil 4 tomatoes and 12 cashews in water for 10 minutes. Drain and let cool, then blend into a smooth, silky puree (no chunks). Set aside.

2. 2

   Cut 300g paneer into 1-inch cubes. Soak them in warm salted water for 10 minutes to keep them soft, then drain.

3. 3

   Heat 2 tbsp butter in a pan. Add 1 finely chopped onion and 1 tbsp ginger-garlic paste. Saute for 5 minutes until the onion is translucent and lightly golden.

4. 4

   Add the tomato-cashew puree, 1 tsp garam masala, and 1/2 tsp salt. Cook for 8-10 minutes, stirring, until the puree thickens and oil begins to separate at the edges. The color should deepen to a rich orange.

5. 5

   Add 1/2 cup water to adjust consistency, then gently add the paneer cubes and 1/2 cup cream. Stir very gently to avoid breaking the paneer. Simmer for 10 minutes on low heat.

6. 6

   Crush 1 tsp kasuri methi between your palms and sprinkle over the curry. Finish with 1 tbsp butter. Serve hot with naan, roti, or jeera rice.

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