Paneer Butter Masala Recipe

Ingredients

• Paneer: 200–250g, cubed
• Tomatoes: 2 cups chopped (or 4–5 medium)
• Cashews: 18–20, soaked in hot water
• Butter: 2–4 tbsp
• Cream: 2–3 tbsp (optional)
• Spices: Kashmiri red chili powder, garam masala, kasuri methi, tej patta
• Aromatics: Ginger-garlic paste, ginger julienne, green chilies
• Water: 1.5 cups
• Sugar & Salt: to taste

Prep: -

1. Soak cashews in hot water for 15–20 mins, then blend to a smooth paste.
2. Blend tomatoes into a smooth purée.
3. Prepare ginger-garlic paste and slice paneer.

Cook: -

1. Melt butter in a pan, add tej patta and ginger-garlic paste.
2. Add tomato purée and cook until butter separates (~14–17 mins).
3. Add chili powder, mix well.
4. Stir in cashew paste and sauté for 3–4 mins.
5. Add water, ginger julienne, green chilies, salt, and sugar. Simmer.
6. Add paneer cubes, garam masala, kasuri methi, and cream. Mix gently.

Source: - vegrecipesofindia.com