Paneer Butter Masala
Provided by Meena Radhakrishnan
Servings Prep Time
4people ≈7hours
Cook Time
≈30minutes
Servings Prep Time
4people ≈7hours
Cook Time
≈30minutes
Ingredients
For the Paste
For the Gravy
Instructions
  1. For the paste, soak the cashews and almonds in warm milk for about six hours then grind them into a fine paste.
  2. For the gravy, sauté the onion in four teaspoons of olive oil (until tender). The color will become transparent.
  3. Boil the tomatoes in a pot of water until they are mushy. Remove the skins from the tomatoes and separate the pulp.
  4. Grind the onion and tomato into a fine paste.
  5. Heat another pan and add four teaspoons of olive oil and the butter. Add the cumin seeds until it turns golden in color. Add the ginger garlic paste and sauté it until it turns golden brown.
  6. Add the onion/tomato paste, turmeric powder, Kashmiri chili powder and Chindu’s garam masala and let it boil.
  7. Add the cashew almond paste, mix it well and let it come to a boil.
  8. Add the salt and heavy whipping cream. Add the paneer to the gravy and let it boil for a minute.
  9. Garnish it with cilantro and whipping cream. Serve the dish hot with roti or naan.