# Paneer Butter Masala 🍴
A creamy, mildly spiced Indian curry made with paneer (Indian cottage cheese), perfect with naan or rice.
# Ingredients
- 250 g Paneer, cut into 1/2-inch cubes
- 2 tbsp Butter
- 2 tbsp Oil
- 2 Medium onions (finely chopped)
- 2 Medium tomatoes (pureed)
- 1 tbsp Ginger-garlic paste
- 1 tsp Cumin seeds
- 1 tsp Red chili powder
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Garam masala
- 1/2 cup Fresh cream
- 2 tbsp Cashew paste (soak 10 cashews in water and grind)
- 1 cup Water
- Salt (to taste)
- 1 tsp Sugar
- Fresh coriander leaves (for garnish)
# Tools
- Chopping board
- Knife
- Blender
- Deep skillet or pan
- Spatula
- Bowl
# Method 👨🏻🍳
Prepare the Paneer:
- Cube the paneer and optionally soak in warm water for a softer texture.
- Set aside.
Make the Base:
- Heat oil and butter in a skillet.
- Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown.
- Stir in ginger-garlic paste and cook until aromatic.
Add Spices and Tomatoes:
- Mix in turmeric, red chili powder, and coriander powder.
- Add tomato puree and cook until the oil separates from the mixture.
Create the Gravy:
- Stir in cashew paste and cook for a minute.
- Add water, salt, and sugar, stirring well.
- Bring to a gentle simmer.
Incorporate the Paneer:
- Add paneer cubes and mix gently.
- Let it cook for 5 minutes.
Finish with Cream:
- Stir in fresh cream and garam masala.
- Simmer for 2 minutes and turn off the heat.
Garnish and Serve:
- Garnish with fresh coriander leaves.
- Serve hot with naan, roti, or steamed rice. 😋
# Tips ✅
- Silky smooth gravy is what makes this dish classic. So blend the cooked onion tomato mixture to a very smooth puree.
- Adjust the chili and spices based on your heat tolerance.
# Author
Jeswin Joseph J