Paneer Butter Masala

Ingredients

• 14 oz paneer, cut into 1-inch cubes
• 3 tablespoons butter, divided
• 1 tablespoon vegetable oil
• 1 medium yellow onion, roughly chopped
• 4 medium tomatoes, roughly chopped (about 3 cups)
• 1/4 cup raw cashews
• 1 tablespoon ginger-garlic paste (or 2 cloves garlic plus 1 inch ginger, minced)
• 1 green chili, slit (optional)
• 1 teaspoon ground cumin
• 1 tablespoon Kashmiri red chili powder (mild)
• 1 teaspoon garam masala
• 1 teaspoon sugar
• 1 teaspoon salt, plus more to taste
• 1/2 cup heavy cream
• 1 teaspoon dried fenugreek leaves (kasuri methi), crushed
• 2 tablespoons chopped fresh cilantro

Nutrition (estimated per serving)

Method

1. In a medium saucepan, combine the roughly chopped tomatoes, chopped onion, and raw cashews with 1 cup water. Bring to a boil over high heat, then reduce heat to medium and simmer uncovered for 15 minutes, stirring occasionally, until the tomatoes have completely broken down and softened and the onion is translucent and soft when pressed with a spoon.
2. Remove the pan from heat and let the mixture cool for 5 minutes so it does not splatter dangerously when blended. Carefully transfer it to a blender and blend on high for 1 to 2 minutes until completely smooth with no visible tomato skin flecks or cashew bits; the puree should look like a thick, pourable smoothie.
3. Heat 1 tablespoon butter and 1 tablespoon oil in a large deep skillet or wide pot (12-inch, at least 3 quarts) over medium heat for 1 minute until the butter is melted and just starting to foam.
4. Add the ginger-garlic paste and slit green chili if using, and saute for 30 to 45 seconds, stirring constantly, until you smell a strong aroma but before the garlic browns or burns.
5. Pour in the blended tomato-cashew puree carefully, as it may spatter. Stir in ground cumin, Kashmiri chili powder, and 1 teaspoon salt.
6. Cook the gravy over medium-low heat for 12 to 15 minutes, stirring every 2 to 3 minutes to prevent sticking and scorching on the bottom, until the sauce visibly thickens, deepens to a rich brick-red color, and you see small pools of butter or oil separating and glistening on the surface, which signals the raw tomato taste has cooked off.
7. While the gravy simmers, place the paneer cubes in a bowl of warm (not hot) water for 10 minutes if the paneer feels firm or rubbery; this softens it. Drain well before adding to the pan.
8. Stir in 1 teaspoon sugar and the remaining 2 tablespoons butter into the thickened gravy, stirring until the butter melts in fully and the sauce looks glossy rather than dull.
9. Reduce heat to low, then gently fold in the paneer cubes, stirring gently so they don't break apart. Simmer uncovered for 5 minutes, just until the paneer is heated through and has absorbed some sauce; do not boil hard or the paneer will turn tough and chewy.
10. Pour in the heavy cream and stir gently to swirl it through, cooking for 1 more minute over low heat until the sauce turns a lighter, creamy orange-red and looks silky rather than oily.
11. Sprinkle the crushed dried fenugreek leaves and garam masala over the top and stir once to combine; this should be added at the very end so their aroma stays bright rather than cooking off.
12. Taste the gravy and add more salt if needed. Turn off the heat, garnish with chopped cilantro, and serve hot with steamed basmati rice or warm naan.

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