Jain Paneer Butter Masala

Ingredients

• Paneer250 grams
• Butter3 tablespoons
• Oil1 tablespoon
• Tomatoes3 medium
• Cashew Nuts10 pieces
• Red Chili Powder1 teaspoon
• Turmeric Powder1/4 teaspoon
• Coriander Powder1 teaspoon
• Garam Masala1/2 teaspoon
• Kasuri Methi (Dried Fenugreek Leaves)1 teaspoon
• Fresh Cream1/4 cup
• Saltto taste
• Water1 cup

Method

1. 1Cut the paneer into cubes and set aside. · 2m
2. 2Heat 1 tablespoon of butter and 1 tablespoon of oil in a pan. Add chopped tomatoes and cashew nuts. Cook until tomatoes are soft. · 5m
3. 3Remove from heat and let it cool. Blend this mixture into a smooth paste. · 5m
4. 4In the same pan, add the remaining butter. Add the prepared paste and cook for 2-3 minutes. · 3m
5. 5Add red chili powder, turmeric powder, coriander powder, and salt. Cook for another 2 minutes. · 2m
6. 6Add water to the pan and bring to a boil. Simmer for 5 minutes. · 5m
7. 7Add paneer cubes and garam masala. Mix well and cook for 3-4 minutes. · 4m
8. 8Crush kasuri methi between your palms and add it to the gravy. Stir well. · 1m
9. 9Add fresh cream, mix gently, and cook for another 2 minutes. Turn off the heat. · 2m
10. 10Garnish with a little more cream or butter before serving.