Ingredients
Paneer – 200–250 g, cubed
Butter – 2 tbsp
Oil – 1 tbsp
Onion – 1 medium, chopped
Tomatoes – 3 large, chopped
Ginger-garlic paste – 1 tbsp
Cashews – 10–12
Kashmiri red chili powder – 1 tsp
Turmeric – ¼ tsp
Coriander powder – 1 tsp
Garam masala – ½ tsp
Kasuri methi – 1 tsp (crushed)
Fresh cream – 2 tbsp
Sugar – ½–1 tsp
Salt – to taste
Execution
1. Make the Base
Heat 1 tbsp butter + oil.
Add onions → sauté till soft.
Add tomatoes, cashews, ginger-garlic → cook till mushy.
Cool and blend into a smooth paste.
2. Cook the Gravy
In a pan, add remaining butter.
Add the blended paste.
Add chili powder, turmeric, coriander powder, salt, sugar → cook 5–6 minutes.
Add water to adjust thickness.
3. Add Paneer
Add paneer cubes.
Add cream + garam masala + kasuri methi.
Simmer 2 minutes on low (don’t overcook).
4. Serve
Serve with naan, roti, paratha, or jeera rice.
Additional tips
Use Kashmiri chili for rich color without extra heat.
Always simmer paneer only at the end—long cooking makes it rubbery.
Add 1 tsp honey/sugar to balance the sourness of tomatoes for a restaurant-style taste.