Paneer Butter Masala

Ingredients

• 14 oz paneer
• 4 tbsp unsalted butter
• 1 medium yellow onion
• 3 garlic cloves
• 1 inch ginger
• 15 oz canned crushed tomatoes
• ¼ cup cashews
• ½ cup water
• ½ cup heavy cream
• 1 tsp garam masala
• ½ tsp turmeric powder
• 1 tsp kashmiri chili powder (or paprika)
• ½ tsp ground cumin
• ¾ tsp salt
• 1 tsp sugar
• ¼ cup fresh cilantro (optional)
• 2 cups basmati rice (optional)

Steps

1. Cut paneer into 1-inch cubes. Finely chop onion, mince garlic, and grate ginger.
2. In a blender, combine cashews and 1/2 cup water; blend until smooth to make a cashew paste. Set aside.
3. Melt 2 tbsp butter in a large skillet or pot over medium heat. Add paneer cubes and cook until lightly golden on all sides, about 5-7 minutes. Remove paneer and set aside.
4. Add remaining 2 tbsp butter to the same skillet. Sauté onion until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute until fragrant.
5. Stir in crushed tomatoes, garam masala, turmeric, chili powder, cumin, salt, and sugar. Bring to a simmer and cook for 10-12 minutes, stirring occasionally, until the sauce thickens and oil separates.
6. Add the cashew paste and heavy cream to the sauce. Stir well and simmer for another 5 minutes. If desired, blend the sauce with an immersion blender for a smoother consistency.
7. Return the cooked paneer to the sauce and gently stir to coat. Simmer for 2-3 minutes to heat through.
8. Garnish with fresh cilantro, if using, and serve hot with basmati rice or naan.