🍛 Paneer Butter Masala

🥘 Ingredients

• paneer 250 grams
• butter 20 grams
• oil 15 ml
• kashmiri red chilli powder 1 tsp
• ginger 2 ½ cm
• garlic cloves 4
• cashew nuts 25
• mutti passata 400 grams
• tomato puree
• butter 24 grams
• bay leaf 2
• cinnamon stick 2 ½ cm
• tomato puree
• red chilli powder 1 tsp
• cardamom powder ¼ tsp
• coriander powder 2 tsp
• salt 1 tsp
• sugar ¼ tsp
• water 240 ml
• petits pois 200 grams
• paneer
• garam masala 1 tsp
• cream 45 ml
• kasuri methi 1 tsp
• coriander leaves 3 tsp
• cream 1 tsp

1. 1

   Cut paneer into cubes and soak in hot water for 10 minutes .
2. 2

   In a deep pan , heat butter and oil .
3. 3

   Add kashmiri red chilli powder , ginger , and garlic cloves . Saute for 1 minute .
4. 4

   Add cashew nuts , saute for 1-2 minutes until lightly golden.
5. 5

   Add mutti passata , stir, then cover and cook for 8-10 minutes until thickened and darkened.
6. 6

   Turn off heat and let mixture cool.
7. 7

   Transfer mixture to a blender and blend into a smooth tomato puree . Optional: strain for extra silkiness.
8. 8

   In the same pan , heat remaining butter . Add bay leaf and cinnamon stick , and saute 30 seconds .
9. 9

   Add the blended tomato puree , red chilli powder , cardamom powder , coriander powder , salt , and sugar . Cook until the gravy darkens and starts leaving the sides of the pan.
10. 10

    Add water and petits pois , stir and let it boil for 2 minutes .
11. 11

    Add soaked paneer , garam masala , cream , and kasuri methi . Mix and cook for 1 minute . Turn off the heat.
12. 12

    Garnish with coriander leaves and cream .
13. 13

    Serve hot with naan bread , cumin rice , and cucumber raita .