Paneer Butter Masala
Ingredients
- 250g Paneer (Cottage Cheese), cubed
- 2 tbsp Butter
- 1 Bay leaf
- 1 inch Cinnamon stick
- 2 Green cardamoms
- 1 Onion, finely chopped
- 1 tbsp Ginger-garlic paste
- 2 cups Tomatoes, pureed
- 10-12 Cashews, soaked in warm water and ground to paste
- 1 tsp Red chili powder
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/2 tsp Garam masala
- 1 tsp Kasuri methi (Dried fenugreek leaves)
- 2 tbsp Heavy cream
- Salt to taste
- 1 tsp Sugar
Preparation
Heat 1 tbsp butter in a pan. Lightly fry the paneer cubes until golden (optional, can use raw). Remove and soak in warm water to keep soft.
In the same pan, add remaining butter. Add bay leaf, cinnamon, and cardamoms. Sauté for a minute.
Add chopped onions and sauté until golden brown.
Stir in ginger-garlic paste and cook for 1 minute until raw smell disappears.
Pour in the tomato puree. Cook for 8-10 minutes on medium heat until oil starts separating.
Add chili powder, turmeric, coriander powder, and salt. Mix well.
Stir in the cashew paste and cook for another 2 minutes. The gravy will thicken and become creamy.
Add water if the gravy is too thick (about 1/2 cup). Bring to a simmer.
Add the paneer cubes and sugar. Simmer for 2-3 minutes.
Stir in garam masala, crushed Kasuri methi, and heavy cream. Mix gently.
Remove from heat and serve hot with Roti, Naan, or Jeera Rice.