Paneer Butter Masala Recipe

Cooking Directions

• STEP 1.Heat butter in a pan and saut茅 onions until golden brown.
• STEP 2.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 3.Add tomato puree, red chili powder, turmeric, and garam masala. Cook until the oil separates.
• STEP 4.Add cashew paste and cook for a few minutes.
• STEP 5.Add paneer cubes and simmer for 5-7 minutes.
• STEP 6.Finish with cream and kasuri methi. Serve hot with naan or rice.

Cooking Tips

• Soak the cashews in warm water for 15 minutes before making the paste for a smoother texture.
• To make the dish spicier, add green chilies or red chili flakes.
• For a richer flavor, add a tablespoon of honey or sugar to balance the tanginess of the tomatoes.

Storage and Serving

• Paneer Butter Masala can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Garnish with fresh coriander leaves and serve with naan, roti, or rice.