Paneer butter masala is a delicious bowl of creamy cottage cheese cubes in a rich, flavorsome tomato gravy. It is so versatile that you can have your garlic bread dunked in it or spread it over a pita bread. You can even dip the tortillas to spoon the spicy cheese cubes. My favorite combo with paneer butter masala is a bowl of cooked basmati rice. You can even have it as a solo savior soup. It’s light yet satisfying and calms your hunger for a longer period. You can add it to the menu of your next potluck or party as it is a crowd-pleaser and it’s a breeze to make. Paneer butter masala is inspired by Indian cuisine and it has some unique Indian spices which should not be missed to get the unique flavor.

*** Recipe card – Paneer Butter masala - serves two ***

Ingredients
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Paneer-150 grams

For temper
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Bay Leaf - 1
Ginger- ½ inch
Garlic - 1

For Gravy
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Tomato puree – 150 grams (two tomatoes)
Cashew – 10
Chili powder = 2 tsp
Butter - 2 tablespoons
Water – ½ cup (more if required)
Sugar – ½ teaspoon
Green chili - 1
Garam masala – ½ teaspoon
Dried fenugreek leaves – ½ teaspoon
Fresh cream – 2 tablespoons
salt

To Garnish
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Fresh cream – 1 tablespoon
Julienned ginger – 1 teaspoon
Coriander leaves

** Pre-preps **

Cashew Paste
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• Soak cashews in half a cup of warm water, for 30 minutes.
• Grind it into a smooth, flowing paste.

Tomato puree
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• Cube the tomatoes into quarters and blend it into a smooth paste.

Ginger garlic paste
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• Crush the ginger and garlic together in a mortar pestle.

** Procedure **
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1. Heat the pan and add butter and let it warm up in medium-high heat.
2. Add bay leaf and wait for a few seconds until it gets aromatic.
3. Add ginger-garlic paste and sauté until the raw smell goes off and the paste turns lightly golden.
4. Add tomato puree and mix well and cook for 5 to 7 minutes (close the pan to control spluttering)
5. Add chili powder and mix well.
6. Add cashew paste and mix well. Sauté for 1 to 2 minutes until the mixture becomes thick and fat starts to separate from the mixture.
7. Pour water according to the preferred consistency (I added half a cup) and simmer.
8. When the gravy begins to bubble, add green chili, salt and sugar and let it thicken for a few minutes.
9. Add the paneer cubes and gently mix well.
10. Add garam masala and the dried fenugreek leaves and mix well.
11. Check the consistency, if the gravy is too thick add some water, and if it is too thin let it simmer for a few minutes more.
12. Switch off the heat and add the cream.
13. Mix well and transfer to the serving bowl.
Garnishing
• Garnish with ginger julienne and coriander leaves.
• Drizzle more cream and add a cube of butter on top.
Serving options
• Tastes best with cooked basmati rice or vegetarian pulao.
• The second-best option is to eat with roti, phulka, naan, tortillas, and any kind of flatbread.
• Have nothing in hand? Eat it just as it is.