Paneer Butter Masala with Cashew-Almond Gravy
85% authentic · Indian
A richer, nuttier variation of Paneer Butter Masala, this recipe incorporates ground almonds along with cashews for an even more luxurious and complex gravy texture.
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Ingredients
- Paneer250g
- Tomatoes300g
- Onion1 medium
- Ginger1 inch
- Garlic3 cloves
- Butter4 tbsp
- Heavy cream1/2 cup
- Cashews1/4 cup
- Almonds2 tbsp
- Garam masala1 tsp
- Turmeric powder1/2 tsp
- Kashmiri red chili powder1.5 tsp
- Coriander powder1 tsp
- Kasoori methi1 tsp
- Saltto taste
- Wateras needed
- Oil2 tbsp
- Mint leavesfor garnish
- Slivered almondsfor garnish
Steps
- 1
Soak cashews and almonds in warm water for 20 minutes. Drain and blend into a smooth paste.
- 2
Puree tomatoes, onion, ginger, and garlic.
- 3
Heat oil and 2 tbsp butter in a pan. Add the tomato-onion puree and cook until moisture evaporates.
- 4
Add turmeric powder, Kashmiri red chili powder, coriander powder, and garam masala. Cook for 2 minutes.
- 5
Add the cashew-almond paste and cook for 5-7 minutes, stirring constantly to prevent sticking.
- 6
Add water to achieve a thick gravy consistency. Bring to a gentle simmer.
- 7
Add paneer cubes, kasoori methi, and salt. Simmer for 5 minutes.
- 8
Stir in heavy cream and the remaining 2 tbsp butter. Heat through for 2 minutes. Avoid boiling.
- 9
Garnish with fresh mint leaves and slivered almonds. Serve hot.
