Paneer Butter Masala is a classic North Indian dish that originated as a vegetarian adaptation of Butter Chicken (Murgh Makhani), a famous recipe from the Moti Mahal restaurant in Delhi. The dish features paneer (Indian cottage cheese) cooked in a rich, creamy tomato-based sauce.
Ingredients:
Ingredients:
- 200g paneer, cubed
- 2 tbsp Vashishti Desi A2 Cow Ghee
- 1 large onion, chopped
- 2 large tomatoes, pureed
- 1 tbsp ginger-garlic paste
- 2 green chilies, slit
- 1/4 cup Vashishti cashews, soaked and ground into a paste
- 1 tsp cumin seeds
- 1 tsp Vashishti turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 tsp coriander powder
- 1 tsp kasuri methi
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Prep: Soak and grind Vashishti cashews. Cube paneer.
- Prep: Soak and grind Vashishti cashews. Cube paneer.
- Cook: Heat Vashishti ghee, add cumin seeds.
- Sauté onions until golden, add ginger-garlic paste, and green chilies.
- Add tomato puree, cook until oil separates.
- Spices: Add turmeric, red chili, coriander powder, and salt. Cook 2-3 mins. Add cashew paste, cook 2-3 mins.
- Paneer: Add paneer, mix gently, add water, and simmer.
- Finish: Add garam masala, kasuri methi, and cream (optional). Garnish with coriander leaves.
- Serve: Hot with roti, naan, or rice.
