Paneer Butter Masala, also known as Paneer Makhani, is a popular dish from India, especially in the North, where paneer (cottage cheese) is cooked in a creamy tomato-based gravy. This delight is traditionally creamy and on the sweeter side, but its flavor can be adjusted according to personal preferences. It's a favorite at Indian night parties and family gatherings. The dish is absolutely rich due to the addition of butter and cream, and is typically served with roti, naan or rice.
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To begin, dice the paneer into cubes and set aside.
In a pan, heat the butter and add the chopped onions, ginger-garlic paste and sauté until the onions become translucent.
Then add tomatoes and sauté until they are cooked through and mushy.
Blend the onion-tomato mixture in a blender to make a smooth paste.
Heat some more butter in the same pan, add the masalas (red chilli powder, turmeric, cumin, coriander, and garam masala).
Add the onion-tomato paste, salt and cook until the gravy thickens and releases butter.
Add in the diced paneer and simmer for a couple of minutes until the paneer absorbs the flavors.
Stir in the fresh cream, simmer for 2 more minutes.
Serve the paneer butter masala warm with roti, naan or rice.