🍛 Paneer Butter Masala

1 hour

1. Cut paneer(250 grams) into cubes and soak in hot water for 10 minutes.
2. In a deep pan, heat butter(20 grams) and oil(15 ml).
3. Add kashmiri red chilli powder(1 tsp), ginger(2.5 cm), and garlic cloves(4). Saute for 1 minute.
4. Add cashew nuts(25), saute for 1-2 minutes until lightly golden.
5. Add mutti passata(400 grams), stir, then cover and cook for 8-10 minutes until thickened and darkened.
6. Turn off heat and let mixture cool.
7. Transfer mixture to a blender and blend into a smooth tomato puree(some). Optional: strain for extra silkiness.
8. In the same pan, heat remaining butter(24 grams). Add bay leaf(2) and cinnamon stick(2.5 cm), and saute 30 seconds.
9. Add the blended tomato puree(some), red chilli powder(1 tsp), cardamom powder(0.25 tsp), coriander powder(2 tsp), salt(1 tsp), and sugar(0.25 tsp). Cook until the gravy darkens and starts leaving the sides of the pan.
10. Add water(240 ml) and petits pois(200 grams), stir and let it boil for 2 minutes.
11. Add soaked paneer(some), garam masala(1 tsp), cream(45 ml), and kasuri methi(1 tsp). Mix and cook for 1 minute. Turn off the heat.
12. Garnish with coriander leaves(3 tsp) and cream(1 tsp).
13. Serve hot with naan bread, cumin rice, and cucumber raita.