Paneer Butter Masala
Ingredients
- Paneer: 250-400 grams, cut into ½ inch cubes or triangles
- 2 tablespoons butter or ghee
- 1 medium onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 cup tomato puree
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon sugar
- Salt, to taste
- 2-3 tablespoons heavy cream
- 1 ½ teaspoons kasuri methi (dried fenugreek leaves)
- Fresh cilantro, for garnish
Method
- Heat butter or ghee in a pan over medium heat. Add cumin seeds and let them sizzle. Then add chopped onions and sauté until softened.
- Add Ginger-Garlic Paste and Tomato Puree*: Add ginger-garlic paste and sauté for a minute. Then add tomato puree, garam masala, Kashmiri red chili powder, sugar, and salt. Mix well and simmer for 10-15 minutes or until the gravy thickens.
- Add Cream and Paneer Stir in heavy cream and add paneer cubes. Cook for 2-3 minutes or until the paneer is heated through.
- Finish with Kasuri Methi Crush kasuri methi between your palms and add it to the gravy. Simmer for another minute.
- Serve: Garnish with freshly chopped coriander and serve basmati rice or naan.
