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Chapathi Side Dish Gravy

Paneer Butter Masala Gravy Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 14 oz paneer, cubed
  • 2 tbsp oil
  • 1 tbsp butter
  • 1 medium onion, thinly sliced
  • 4 medium tomatoes, roughly chopped
  • 1 tbsp ginger-garlic paste
  • 12 whole cashews, soaked in hot water 15 mins
  • 1 tsp cumin seeds
  • 1 tsp Kashmiri red chili powder
  • ½ tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp dried fenugreek leaves
  • ½ tsp sugar
  • Salt to taste
  • 2 tbsp heavy cream or coconut cream

Method
 

  1. Heat oil and butter in a pan over medium heat. Add cumin seeds and let sizzle 30 seconds. Add onion, cook 8 minutes until deep golden.
  2. Stir in ginger-garlic paste, cook 1 minute. Add tomatoes, turmeric, chili powder, and salt. Cover and cook 10 minutes until tomatoes break down.
  3. Cool mixture 5 minutes. Add drained cashews and ½ cup water, blend to a smooth purée. Return to pan through a fine strainer.
  4. Stir in garam masala, sugar, and salt. Simmer on low for 5 to 6 minutes, stirring often, until sauce coats a spoon.
  5. Add paneer cubes and cook 3 minutes. Crumble fenugreek leaves on top, turn off heat, and drizzle cream. Serve hot.

Notes

The gravy thickens as it sits, so loosen leftovers with a tablespoon of warm water when reheating. If you prefer a smokier finish, hold a piece of hot charcoal over the gravy with a small bowl of ghee for a minute (the dhungar method) but it is completely optional.