Paneer Butter Masala

🔥 Prep

• Cube the 250g paneer into bite-sized pieces and set aside.
• Peel and finely chop the 1 onion.
• Roughly chop the 4 tomatoes and blend them with the 12 cashew nuts into a smooth puree; set aside.
• Measure out 3 tbsp butter, 2 tbsp cream, 1 tbsp ginger garlic paste, 1 tsp kasuri methi, 1.5 tsp chilli powder, 1.5 tsp salt, and 150 ml water, keeping each ready for use.

🔥 Cook

• 1. Heat 1 tbsp of the butter in a deep pan over medium heat until melted.
• 2. Add the chopped onion and sauté for 4–5 minutes until translucent and lightly golden.
• 3. Stir in the ginger garlic paste and cook for 30 seconds until raw aroma disappears.
• 4. Pour in the tomato‑cashew puree, increase to medium‑high heat, and cook for 6–8 minutes, stirring occasionally, until the mixture thickens and oil begins to separate at the edges.
• 5. Add the chilli powder, salt, and remaining 2 tbsp butter; mix well and cook for 1 minute to toast the spices.
• 6. Pour in the 150 ml water, bring to a gentle boil, then reduce to low heat and simmer for 5 minutes to develop the gravy.
• 7. Add the paneer cubes, stir gently to coat, and simmer for 3 minutes so the paneer absorbs the flavors.
• 8. Swirl in the cream, reduce heat to low, and cook for 2 minutes until the sauce is glossy and creamy.
• 9. Crush the kasuri methi between your palms and sprinkle it over the dish; stir and cook for 30 seconds until fragrant.
• 10. Taste and adjust salt if needed, then turn off the heat.

🔥 Serve

• Transfer the paneer butter masala to a warm serving bowl and drizzle with a teaspoon of extra cream for richness.
• Garnish with freshly chopped coriander leaves and a few whole cashew nuts for texture.
• Serve hot with butter naan, tandoori roti, or steamed basmati rice.