Lighter paneer butter masala

• Paneer · cubed200 g
• Tomatoes · roughly chopped4 medium
• Onion · roughly chopped1 small
• Cashews10
• Ginger1 inch
• Garlic4 cloves
• Butter1 tbsp
• Bay leaf1
• Kashmiri chilli powder1 tsp
• Garam masala1/2 tsp
• Kasuri methi · crushed1 tsp
• Sugar1/2 tsp
• Milk100 ml
• Saltto taste

Method

1. 1

   Simmer the tomatoes, onion, cashews, ginger and garlic with 1/2 cup water for 10 minutes, until soft. Cool a little and blend smooth. Strain it if you want a restaurant-smooth gravy.

2. 2

   Melt the butter in a kadai on medium with the bay leaf. Add chilli powder, then pour in the puree at once.

3. 3

   Cook 8 to 10 minutes, stirring, until it thickens and the butter shows at the edges. Add salt and sugar.

4. 4

   Lower the heat and stir in the milk, then add the paneer. Simmer 3 minutes. Finish with garam masala and kasuri methi rubbed between your palms.

Tips

• Soak the paneer in hot water for 10 minutes before adding it, to keep it soft.
• Add the milk only once the heat is low, or it can split with the tomato.

Swaps

• Nut-free: use 1 tbsp melon seeds (magaz) instead of the cashews.

Storage

Keeps 2 days in the fridge. Reheat gently with a splash of milk.