In a large pan, melt 1 tablespoon of butter and oil. Add the onion, ginger-garlic paste, and sauté until golden. Add the tomatoes and cashews. Cover and cook until the tomatoes are soft.
Paneer Butter Masala (Creamy Paneer Curry)
- Total time - 45 minutes
- Preparation - 15 minutes
- Cooking time - 30 minutes
- Servings: 4
- Country: India
The key to a perfect Paneer Butter Masala is a silky smooth gravy. The use of cashews and sieving the sauce ensures it is perfectly creamy. You can lightly pan-fry the paneer for a golden color, but it's important to keep it soft and tender.
Ingredients
Ingredients for the Curry
- 200 g paneer, cubed
- 3 tablespoons butter
- 1 tablespoon oil
- 1 piece onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 2 pieces tomatoes, chopped
- 0.25 cup cashews
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon sugar
- 0.25 cup fresh cooking cream
- salt
- fresh cilantro, for garnish
Instructions
Step 1: Preparing the Gravy
Step 2: Blending and Sieving
Transfer the mixture from the pan to a blender and blend into a completely smooth paste. For an extra silky texture, pass the gravy back through a sieve into the pan.
Step 3: Combining Flavors
To the sieved gravy, add the turmeric, red chili, coriander, garam masala, and sugar. Mix well and simmer over low heat for about 5-10 minutes to allow the flavors to combine.
Step 4: Adding Paneer and Finishing
Gently add the paneer cubes to the simmering gravy. Stir in the cream and the remaining butter. Heat through without boiling.
Step 5: Serving
Serve hot, garnished with fresh cilantro. It pairs best with naan, chapati, or rice.