butter-paneer

🥘 Ingredients

• paneer 1 1/2 pounds
• ghee or vegetable, canola or other neutral oil 2 tablespoons
• freshly grated ginger or ginger paste 1 teaspoon
• freshly grated garlic or garlic paste 1 teaspoon
• small white onion, finely chopped 1
• Kashmiri red chile powder 1 teaspoon
• garam masala 1 teaspoon
• crushed tomatoes 1 (14-ounce) can
• cashew butter 2 tablespoons
• unsalted butter 2 tablespoons
• salt 1 teaspoon
• Thai green chiles, chopped 3
• chopped cilantro 1 tablespoon
• rice

1. 1

   If using store-bought paneer , cut it into 1/2-inch cubes and soak the cheese in hot tap water for 10 minutes; drain.
2. 2

   In a medium pot , heat ghee or vegetable, canola or other neutral oil on high until it melts, 30 to 90 seconds .
3. 3

   Stir in freshly grated ginger or ginger paste and freshly grated garlic or garlic paste and cook until the smell of raw garlic dissipates, about 30 seconds.
4. 4

   Add small white onion, finely chopped and continue cooking, stirring occasionally, until onion is translucent, 5 to 7 minutes .
5. 5

   Add Kashmiri red chile powder and half of the garam masala and cook until deliciously fragrant, about 30 seconds.
6. 6

   Stir in the crushed tomatoes , or 6 plum tomatoes, chopped and cashew butter .
7. 7

   Cook, stirring occasionally, until the tomatoes start to break down, 5 to 7 minutes .
8. 8

   Adjust heat to medium and add the unsalted butter .
9. 9

   Cook until butter has melted into the mixture, about 30 seconds.
10. 10

    Stir in salt and add water if a thinner sauce is desired.
11. 11

    Taste and add more salt if necessary.
12. 12

    Stir in the soaked paneer cubes.
13. 13

    Simmer for 5 minutes on low, until the flavors have melded.
14. 14

    Top with the rest of the garam masala and the Thai green chiles, chopped and chopped cilantro , if using.
15. 15

    Serve with rice or roti.