Paneer Butter Masala Recipe
Recipe information
Make Paneer Butter Masala in just 45m. Gluten Free
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Ingredients
Ingredients
Directions
1. Prepare the Cashew Paste
Soak the cashew nuts in warm water for about 30 minutes. Drain and blend with a little water to make a smooth paste.
2. Cook the Onions
In a pan, heat the butter on medium heat. Add finely chopped onions and sauté until they turn golden brown.
3. Add Ginger-Garlic Paste
Add the ginger-garlic paste to the pan and cook for another 2 minutes until the raw smell disappears.
4. Add Tomatoes and Spices
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.
5. Blend the Mixture
Transfer the cooked mixture to a blender and blend until smooth. Return to the pan.
6. Combine with Cashew Paste
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.
7. Add Paneer and Cream
Add cubed paneer and cream to the pan. Stir gently to coat the paneer with the sauce and simmer for another 5 minutes.
8. Garnish and Serve
Garnish with chopped cilantro and serve hot with gluten-free naan or rice.
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