Ingredients
Onion Paste:
- 1 large red onion 1 cup (250 ml) chopped
- 5-6 garlic cloves chopped
- 1 inch fresh ginger chopped
Cashew Paste:
- 8-10 cashew nuts
- Water
Paneer Butter Masala:
- 2 tablespoon oil
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 2 tablespoon tomato paste puree
- Water
- 1 tablespoon butter
- ¼ teaspoon fenugreek seeds
- 1 small onion diced
- ¼ cup heavy cream thickened cream
- ¼ cup milk
- 250 g paneer cut into cubes
- ½ cup frozen green peas
- Salt to taste
Instructions
Onion Paste:
- Place onions, garlic and ginger in the small bowl of a food processor. Grind to a smooth paste. Set aside.
Cashew Paste:
- Place cashew nuts in a food processor. Add a little water, and grind to a smooth paste. Set aside.
Paneer Butter Masala:
- Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add onion paste, and sauté, stirring, for 4-5 minutes or until browned. Add ground cumin, garam masala and red chili powder. Saute for 1 minute. Stir in tomato paste, and sauté, stirring, for another minute. Add cashew paste, and sauté, stirring, for 1 minute. Add ½ cup water. Cook, stirring occasionally, until oil separates. Set aside.
- Heat butter and 1 tablespoon oil in another pan. Fry fenugreek seeds. Add onions. Saute, stirring occasionally, for 2-3 minutes or until browned. Remove from heat.
- Place the first pan with the tomato-onion mixture on heat. Add the fenugreek-onion mixture to the pan. Add cream, milk and paneer cubes. Season with salt. Bring to the boil. Simmer for 2-3 minutes. Add frozen green peas. Heat through. Remove from heat.
- Serve warm as a side dish for rice, naan or flatbreads.
Video
Nutrition
Serving: 1g | Calories: 525kcal | Carbohydrates: 32g | Protein: 30g | Fat: 55g | Saturated Fat: 22g | Polyunsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 208mg | Fiber: 6g | Sugar: 12g