Paneer Makhani (Butter Paneer Masala)

Ingredients

• 4 tbsp butter (separated)
• 8 oz paneer (chopped; either homemade or store bought will work just fine)
• ½ medium onion (about ½ cup, thinly sliced pole to pole)
• 4 cloves garlic
• 2 tsp ginger (roughly chopped)
• 14.5 oz can whole peeled tomatoes (roughly crushed with your hands or a fork)
• 14 whole cashews (about 2 tbsp)
• 1 green chili (slit into half I usually use either jalapeno or serrano)
• 1 tsp cumin (ground)
• 1 tsp Kashmiri red chili powder or red paprika work too
• ½ tsp garam masala
• ¾ tsp salt (or to taste)
• ½ tsp sugar
• 1 tsp dried fenugreek leaves kasoori methi
• cilantro for garnish optional

Instructions

1. In a small bowl, soak the cashews in 1/4 cup of water. Set aside. ( For how long)
2. Heat 1 tbsp butter in a 12 inch frying pan. Add the paneer cubes and fry until slightly golden. Remove
3. Add 1 more Tbsp of butter and add the onions and cook until softened. Add the ginger and garlic. Cook for one more minute.
4. Add the tomatoes and cook for 10 to 12 minutes. Until the mixture thickens and oil separates/ rises to the top.
5. Transfer the mixture to a blender along with the cashews and blend to a smooth paste. Strain the paste if it doesn't blend into a very smooth mixture. Add 1 to 1.5 cups of water.
6. Wipe the pan and add 1 tbsp of butter under medium heat.
7. Add the slit green chili, ground cumin, kashmiri chili powder. Cook for about 20 seconds and
8. Transfer puree back into the pan. Cook 5 minutes.
9. Add the garam masala, sugar, dried fenugreek leaves and salt. Stir well.
10. Add the paneer. Cook for 10 minutes.
11. Turn off the heat and stir in 1 tbsp of butter.

Nutrition

• Calories: 331
• Carbohydrates: 11
• Protein: 10
• Fat: 28
• Saturated Fat: 16
• Polyunsaturated Fat: 1
• Monounsaturated Fat: 4
• Trans Fat: 0.5
• Cholesterol: 68
• Sodium: 302
• Potassium: 290
• Fiber: 2
• Sugar: 4
• Vitamin A: 485
• Vitamin C: 14
• Calcium: 325
• Iron: 2