Name: Butter Paneer Masala
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: 500g paneer, cut into 1-inch cubes; 3 tablespoons unsalted butter; 2 tablespoons vegetable oil; 1 large onion, finely chopped; 2 tablespoons ginger-garlic paste; 4 large tomatoes, pureed; 1/4 cup cashew paste (soaked and blended cashews); 1 teaspoon red chili powder; 1 tablespoon garam masala; 1 teaspoon dried fenugreek leaves (kasuri methi); 1/2 cup heavy cream; 2 tablespoons honey or sugar; Salt to taste; Fresh coriander leaves for garnish

Instructions

Prepare the paneer

Lightly pan-fry the paneer cubes in 1 tablespoon of butter until golden brown on all sides. This should take about 5 minutes. Remove from pan and set aside.
Make the base sauce

In the same pan, heat the vegetable oil and remaining butter. Add the chopped onions and sauté until golden brown, about 5-7 minutes. Add ginger-garlic paste and cook for another 2 minutes until fragrant.
Create the tomato gravy

Add the tomato puree and cook on medium heat for 10 minutes until the oil begins to separate. Add red chili powder, salt, and half of the garam masala. Stir well and continue to cook for 5 more minutes.
Add richness

Reduce heat to low and add the cashew paste. Stir continuously to avoid lumps and cook for 3 minutes. Then pour in the heavy cream, stirring gently to incorporate into the sauce.
Combine and season

Add the fried paneer cubes to the sauce. Stir in the dried fenugreek leaves, remaining garam masala, and honey or sugar. Let it simmer for 5 minutes to allow the paneer to absorb the flavors.
Final touches

Check and adjust seasoning according to taste. If the gravy is too thick, add a splash of water or more cream to reach desired consistency. Garnish with fresh coriander leaves before serving.

Butter Paneer Masala

Ingredients

Instructions

Nutritional Information