🍛 Paneer butter masala

4 servings · prep 20 min · cook 30 min

Ingredients

• 400 g paneer, cubed
• 6 ripe tomatoes
• 1 onion, 4 garlic cloves, 1 piece of ginger
• 12 cashew nuts
• 60 g butter
• 100 ml cream
• 1 tsp garam masala, 1 tsp paprika, 1/2 tsp turmeric
• 1 tsp sugar, salt
• Fresh cilantro

Method

1. Fry the onion, garlic and ginger in butter, then add the chopped tomatoes and the cashews.
2. Cover and stew 20 min, until the tomatoes have completely broken down.
3. Blend very smooth then push through a sieve: that sieving is what gives the velvety restaurant texture.
4. Return the sauce to the heat, add the spices, sugar and salt, and reduce 5 min.
5. Stir in the cream and remaining butter off the heat, so the sauce stays glossy.
6. Add the paneer, warm it through for 3 min without boiling, and scatter with cilantro.

Adapted from Nick's Kitchen (YouTube)

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