Paneer Butter Masala

Paneer Butter Masala is a classic Indian dish featuring cubes of paneer (cottage cheese) marinated in a spiced yogurt mixture, gently cooked until golden, and then simmered in a rich and creamy tomato-based curry. The velvety sauce is infused with aromatic spices, cashew paste, and a touch of cream, resulting in a delectable balance of flavors. Garnished with fresh coriander, this dish is best enjoyed with naan, roti, or rice for a satisfying and indulgent culinary experience. Here’s a simple recipe for you to try:

Ingredients:

For Paneer Marinade:

• 250g paneer, cut into cubes
• 1/2 cup yogurt
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste

For the Curry:

• 2 tablespoons butter
• 1 tablespoon oil
• 1 large onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 2 large tomatoes, pureed
• 1/2 cup cashew nuts, soaked in warm water
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• Salt to taste
• 1 cup water (adjust for desired consistency)
• 2 tablespoons fresh cream
• 1 teaspoon sugar (optional, to balance acidity)
• Fresh coriander leaves for garnish

Instructions:

1. Marinate the Paneer:
   • In a bowl, mix yogurt, red chili powder, turmeric powder, garam masala, and salt.
   • Add paneer cubes to the marinade, ensuring they are well coated. Let it marinate for at least 30 minutes.
2. Prepare the Cashew Paste:
   • Grind the soaked cashew nuts into a smooth paste using a little water. Set aside.
3. Cook the Paneer:
   • Heat a pan and add a tablespoon of oil.
   • Shallow fry the marinated paneer until it turns golden brown on all sides. Remove and set aside.
4. Prepare the Tomato Gravy:
   • In the same pan, add 2 tablespoons of butter.
   • Add chopped onions and sauté until golden brown.
   • Add ginger-garlic paste and sauté until the raw smell disappears.
   • Add the pureed tomatoes and cook until the oil separates.
5. Make the Cashew Paste:
   • Add the cashew paste and cook for a few more minutes.
6. Spice it Up:
   • Add red chili powder, turmeric powder, garam masala, coriander powder, and salt. Mix well.
7. Finish the Curry:
   • Add water to achieve the desired consistency. Allow it to simmer for 5-7 minutes.
   • Add the fried paneer cubes, fresh cream, and sugar (if using). Mix gently.
8. Garnish and Serve:
   • Garnish with fresh coriander leaves.
   • Serve hot with naan, roti, or rice.

Enjoy your homemade Paneer Butter Masala!