Paneer : 200 g, cubed
Butter : 2 tbsp
Oil : 1 tbsp
Onions : 1 medium, sliced
Tomatoes : 3 medium, chopped
Ginger-garlic paste : 1 tsp
Cashew nuts : 10
Arusuvai Kashmiri Red chilli powder : ¼ tsp
Arusuvai Garam Masala : 1 tsp
Kasuri methi : ½ tsp, crushed
Fresh cream : 3 tbsp
Salt : to taste
Sugar : 1 tsp (optional, balances acidity)
Coriander leaves : for garnish
Water : as needed
1. In a pan, heat 1 tsp butter + 1 tsp oil.
2. Add onions, sauté till soft. Add tomatoes, cashews, and cook till mushy.
3. Cool and grind into a smooth paste.
4. In a pan, heat remaining butter and oil. Add ginger-garlic paste and sauté.
5. Add the ground paste, cook for 3–4 mins till oil starts separating.
6. Add Arusuvai Red Chilli Powder, Arusuvai Turmeric Powder, salt, and Arusuvai
Garam Masala. Mix well.
7. Add ½ to 1 cup water and bring to a simmer.
8. Add paneer cubes and cook for 5 minutes.
9. Add kasuri methi, fresh cream, and sugar. Stir gently.
Paneer Butter Masala is a luxurious, comforting dish and with Arusuvai Garam Masala, the spice balance is just right. You can swap paneer for tofu or even boiled vegetables for a variation. Serve hot with naan or jeera rice and enjoy restaurant-style richness at home!
