Soak the cashew nuts in warm water for about 30 minutes. Drain and blend with a little water to make a smooth paste.

Prepare the Cashew Paste

In a pan, heat the butter on medium heat. Add finely chopped onions and sauté until they turn golden brown.

Cook the Onions

Add the ginger-garlic paste to the pan and cook for another 2 minutes until the raw smell disappears.

Add Ginger-Garlic Paste

Add chopped tomatoes to the pan along with turmeric, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and oil separates from the mixture.

Add Tomatoes and Spices

Transfer the cooked mixture to a blender and blend until smooth. Return to the pan.

Blend the Mixture

Add the cashew paste and garam masala to the blended mixture. Add water to adjust the consistency as needed and let it simmer for 5 minutes.

Combine with Cashew Paste

Add cubed paneer and cream to the pan. Stir gently to coat the paneer with the sauce and simmer for another 5 minutes.

Add Paneer and Cream

Garnish with chopped cilantro and serve hot with gluten-free naan or rice.

paneer butter masala

Recipe information

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