paneer butter masala

Paneer butter masala, also known as paneer makhani, is a popular and indulgent North Indian curry made with paneer (Indian cottage cheese) cooked in a rich and creamy tomato-based gravy. Here's how to make paneer butter masala:

**Ingredients**:

For the Paneer:

- 250 grams paneer, cut into cubes

- 1 tablespoon oil or ghee (clarified butter) for frying the paneer

For the Gravy:

- 2 tablespoons butter

- 1 onion, finely chopped

- 3-4 garlic cloves, minced

- 1-inch piece of ginger, grated

- 2 green chilies, slit (optional)

- 2 cups tomato puree (from fresh tomatoes or canned)

- 1 teaspoon Kashmiri red chili powder (for color, adjust according to spice preference)

- 1 teaspoon ground coriander

- 1/2 teaspoon ground cumin

- 1/2 teaspoon garam masala

- 1/2 teaspoon turmeric powder

- 1 teaspoon sugar (optional)

- 1/2 cup heavy cream or cashew cream

- Salt to taste

- Fresh cilantro (coriander) leaves for garnish

**Instructions**:

1. **Fry the Paneer**:

   - Heat oil or ghee in a pan over medium heat.

   - Add the paneer cubes and fry until they turn golden brown on all sides. Remove from the pan and set aside.

2. **Prepare the Gravy**:

   - In the same pan, melt the butter over medium heat.

   - Add the finely chopped onions and cook until they turn soft and translucent.

   - Add the minced garlic, grated ginger, and slit green chilies (if using) and sauté for another minute until fragrant.

   - Add the tomato puree and cook until the raw smell disappears and the oil starts to separate from the gravy.

   - Stir in the Kashmiri red chili powder, ground coriander, ground cumin, garam masala, turmeric powder, sugar (if using), and salt to taste. Cook for a few minutes until the spices are well incorporated into the gravy.

3. **Add the Paneer**:

   - Once the gravy has thickened to your desired consistency, add the fried paneer cubes to the pan. Stir gently to coat the paneer with the gravy.

4. **Finish the Dish**:

   - Pour in the heavy cream or cashew cream and mix well to combine. Allow the paneer butter masala to simmer for a few more minutes until the flavors meld together and the gravy reaches your desired consistency.

   - Taste and adjust the seasoning if needed.

5. **Garnish and Serve**:

   - Garnish the paneer butter masala with fresh cilantro leaves.

   - Serve hot with rice, naan bread, or roti (Indian flatbread).

**Variations**:

- For a richer gravy, you can add a dollop of butter or a splash of cream before serving.

- Adjust the spice level according to your preference by increasing or decreasing the amount of Kashmiri red chili powder and green chilies.

Paneer butter masala is a comforting and indulgent dish that is sure to please both vegetarians and non-vegetarians alike. Its creamy texture, aromatic spices, and rich flavors make it a favorite in Indian cuisine.