Make a rich, creamy paneer gravy (like Paneer Butter Masala) by blending sautéed onions, tomatoes, and soaked cashews into a smooth paste. Simmer the paste in butter and ghee with spices, add fresh cream and crushed kasuri methi, then gently cook soft paneer cubes in the velvety sauce.
Ingredients Needed
• Paneer: 250 to 300 grams, cut into cubes
• Base: 2 ripe tomatoes, 1 medium onion, 1 inch ginger, 3-4 garlic cloves
• Richness: 1/4 cup cashews, 2 tablespoons fresh cream, 1 tablespoon butter
• Spices: 1/2 tsp cumin seeds, 1 tsp chili powder, 1 tsp coriander powder, 1 tsp garam masala, 1 tsp kasuri methi (dried fenugreek leaves)
• Liquid: 1/2 cup water, pinch of sugar, salt to taste
Step-by-Step Instructions
• Sauté base: Heat oil and butter in a pan. Cook chopped onions, ginger, garlic, tomatoes, and cashews until soft and mushy.
• Blend: Let the mixture cool. Grind it into a very smooth paste.
• Simmer masala: Heat ghee or butter in the same pan. Add chili powder and the blended paste. Stir in coriander powder, garam masala, and salt.
• Make it creamy: Stir in fresh cream and a pinch of sugar. Crush kasuri methi between your palms and mix it in.
• Add paneer: Soak paneer in warm water for 5 minutes to keep it soft. Add cubes to the simmering gravy and cook for 5 to 10 minutes.
