Paneer Butter Masala Recipe | Cheese Butter Masala

Here's a classic and delicious paneer dish recipe: Paneer Butter Masala (Paneer Makhani)

Ingredients:

- 250g paneer (cottage cheese), cubed

- 2 large tomatoes, chopped

- 1 large onion, finely chopped

- 1-inch piece of ginger, grated

- 4-5 garlic cloves, minced

- 2-3 green chilies, chopped (adjust to taste)

- 1/4 cup cashew nuts

- 1/4 cup cream

- 1/2 cup milk

- 2 tablespoons butter

- 1 tablespoon oil

- 1 teaspoon cumin seeds

- 1/2 teaspoon turmeric powder

- 1 teaspoon red chili powder (adjust to taste)

- 1 teaspoon garam masala

- 1 teaspoon dried fenugreek leaves (kasuri methi)

- Salt to taste

- Fresh coriander leaves for garnish

Instructions:

1. In a pan, heat 1 tablespoon of oil. Add chopped onions and sauté until they turn translucent. Then add grated ginger, minced garlic, and chopped green chilies. Continue to sauté until the onions turn golden brown.

2. Add the chopped tomatoes and cashew nuts to the pan. Cook until the tomatoes become soft and mushy.

3. Let the mixture cool down a bit, then transfer it to a blender. Blend it into a smooth paste.

4. In the same pan, melt 2 tablespoons of butter. Add cumin seeds and let them splutter.

5. Pour the blended tomato-cashew paste into the pan. Add turmeric powder, red chili powder, garam masala, and salt. Cook the masala on medium heat for a few minutes until the oil starts to separate.

6. Stir in the cream and milk, and bring the gravy to a simmer.

7. Add the cubed paneer to the gravy and gently mix until the paneer is well-coated with the sauce. Let it simmer for a few more minutes.

8. Crush the dried fenugreek leaves between your palms and sprinkle them over the dish. This adds a unique flavor to the paneer butter masala.

9. Garnish with fresh coriander leaves.

Serve the delicious Paneer Butter Masala with naan, roti, or steamed rice for a scrumptious meal! Enjoy!