Who doesn’t love Paneer Butter Masala? This silky smooth curry of cubes of Indian cheese nestled in creamy tomato is a restaurant favourite. And for good reason too. This is a staple dish from the North of India, best enjoyed on roadside restaurants called “dhabas” if you ask me. My version is a tad healthier perhaps than what you’d get there. It uses cashew cream and a dash of butter to get that delectable rich taste, with no need for added colour or cream. I’ve used 20 cashews in this, but you could totally add twice as much to make it even more regal!
Now, I tend to save paneer making for weekend projects and reach for the ready stuff. But if you want a recipe, here is a good one.
The ingredient list is as follows. Enjoy!
For the paneer
For the spice paste