Paneer Butter Masala

Ingredients

• 400 grams Paneer (cubed)
• 3 tablespoons Butter (unsalted)
• 3 large Tomatoes (pureed)
• 0.5 cup Heavy Cream
• 1 tablespoon Ginger-Garlic Paste
• 10 whole Cashews (soaked and ground to paste)
• 1 teaspoon Kashmiri Red Chili Powder
• 0.5 teaspoon Garam Masala
• 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi)
• 1 teaspoon Sugar(optional)
• 3 pieces Green Cardamom Pods
• 2 tablespoons Cilantro (chopped)(optional)

Instructions

1. 1

   Heat 1 tablespoon of butter in a pan and lightly sauté the paneer cubes until slightly golden, then soak them in warm water to keep them soft.

2. 2

   In the same pan, add the remaining butter and crackle the cardamom pods over medium heat.

3. 3

   Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.

4. 4

   Pour in the tomato puree and cook for 8-10 minutes until the fat starts to separate from the sides of the pan.

5. 5

   Stir in the cashew paste, red chili powder, and salt, mixing well to create a smooth, thick base.

6. 6

   Add half a cup of water to adjust the consistency, then stir in the heavy cream and sugar, bringing it to a gentle simmer.

7. 7

   Add the paneer cubes and garam masala, then crush the dried fenugreek leaves between your palms and sprinkle them over the curry.

8. 8

   Cover and simmer for 2-3 minutes on low heat, then garnish with fresh cilantro before serving.