Paneer Butter Masala

Ingredients

• 220 gms Paneer
• 1 tbsp Oil
• 2 unit/count Onions
• 10 unit/count Dry Red Chillies
• 3 unit/count Tomatoes
• 1 tsp Salt
• 0.5 cup Cashews
• 3 tsp Ghee
• 2 tsp Kashmiri Chili Powder
• 1 tsp Garam Masala
• 1 tsp Kasuri Methi
• 2 tbsp Coriander Leaves
• 50 gms Khoya
• 1 tsp Sugar
• 0.5 cup Milk
• 2 tbsp Fresh Cream
• 1 cup Water (Use as needed to adjust consistency)

Instructions

1. 1In a kadai, heat oil and add onions, dry red chillies, tomatoes, and cashews. Sauté until the onions are translucent and the tomatoes are soft. Add salt and continue cooking until the tomatoes are mushy. Remove from heat and allow to cool. Blend the mixture into a smooth paste.
2. 2In the same kadai, heat ghee and add Kashmiri chili powder. Pour in the blended paste and add a little water to adjust the consistency. Stir in garam masala, kasuri methi, and coriander leaves. Cover and let it simmer on low heat for about 10 minutes.
3. 3In a mixer jar, combine khoya and milk, and blend into a smooth paste. Add this mixture to the simmering curry along with fresh cream and sugar. Stir well to combine.
4. 4Add paneer cubes to the curry and mix gently. Adjust the consistency with water if needed. Cover the kadai and cook on low flame for 10 minutes. Turn off the heat and serve hot with a dollop of butter.