Paneer Butter Masala

Method

1

Sauté onions in butter until golden. Add ginger-garlic paste and cook for 2 minutes.

2

Add tomatoes and cashews. Cook until tomatoes are completely soft. Cool and blend to a smooth purée.

3

Strain the purée back into the pan. Add red chilli powder, coriander powder, and salt. Cook on medium heat for 10 minutes.

4

Add paneer cubes and simmer gently for 5 minutes so the paneer absorbs the gravy.

5

Stir in cream, garam masala, and crushed kasuri methi. Simmer for 2 more minutes.

6

Serve hot with butter naan, roti, or steamed basmati rice.