Paneer Butter Masala Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4 Ingredients For Paneer 12oz Royal Mahout Paneer, cut into cubes 1 tbsp ghee
For Sauce 2 tbsp ghee 1 large onion, finely chopped 3 medium tomatoes, roughly chopped 2 tsp minced ginger 2 garlic cloves, minced 12 cashews (soaked in warm water for 15 mins)
1 tsp garam masala 1 tsp coriander powder ½ tsp cumin powder ½ cup heavy cream For Serving 1/2 cup water Naan Bread 1 tsp dried fenugreek leaves Basmati Rice (kasuri methi) Salt and pepper Instructions Cilantro, for garnish Heat ghee in a skillet over medium heat and add the paneer. Sear until golden on each side, then remove from the pan and set aside. In the same pan, melt additional ghee. Add onions and sauté until translucent. Stir in the ginger and garlic; cook 1 minute. Add tomatoes and cook until they soften and release their juices. Mix in the soaked cashews and let everything simmer together for a few minutes. Allow to slightly cool before blending. Transfer mixture to a blender and blend until smooth and creamy. Return the blended masala to the pan. Stir in Kashmiri chili powder, garam masala, coriander powder, cumin powder, and salt. Let cook gently until the oil begins to separate from the sides, deepening the flavor. Pour in the water to reach your preferred consistency and simmer for a few minutes, then stir in the cream and crushed kasuri methi. Add the seared Royal Mahout Paneer cubes to the sauce and fold gently so they’re well-coated. Let everything simmer together briefly, allowing the paneer to absorb the flavors. Garnish with cream and a sprinkle of fresh cilantro. Serve warm with soft naan and basmati rice.