Paneer Butter Masala

Ingredients

• 250g paneer, cubed
• 2 tbsp Aaicha's Garam Masala
• 2 large onions, chopped
• 3 tomatoes, pureed
• 1/2 cup cashew nuts, soaked
• 2 tbsp butter
• 1 tbsp oil
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 cup fresh cream
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1/2 tsp sugar
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. 1 Heat 1 tbsp butter and oil in a pan. Add chopped onions and sauté until golden brown.
2. 2 Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
3. 3 Add tomato puree and cook until the oil separates. Let it cool slightly.
4. 4 Blend the cooked mixture with soaked cashews to make a smooth paste.
5. 5 In the same pan, heat the remaining butter. Add the ground paste and cook for 2-3 minutes.
6. 6 Add turmeric powder, red chili powder, coriander powder, and Garam Masala. Mix well.
7. 7 Add water to adjust consistency and bring to a boil. Add sugar and salt to taste.
8. 8 Add paneer cubes and simmer for 5-7 minutes. Add fresh cream and crushed kasuri methi. Mix gently.
9. 9 Garnish with fresh coriander leaves and serve hot with naan or jeera rice.