Paneer butter masala

Ingredients

For 2 people

• 9 oz paneer, cut into 1-inch cubes
• 2 tbsp unsalted butter, divided
• 1 tbsp neutral oil
• 4 oz yellow onion, finely chopped
• 10 1/2 oz canned crushed tomatoes
• 0.7 oz raw cashews
• 2 tsp minced fresh ginger
• 2 tsp minced garlic
• 1 tsp Kashmiri chili powder
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp turmeric
• 1/2 tsp kosher salt
• 3/4 cup water, plus more as needed
• 1/4 cup heavy cream
• 1 tsp sugar
• 1/2 tsp garam masala
• 1 tsp dried fenugreek leaves
• 1 tbsp chopped cilantro

Method

1. Soak the paneerPlace the 9 oz paneer cubes in a bowl and cover them with warm water for 10 minutes while you start the sauce. This softens the surface so the cubes stay tender when they are folded into the finished gravy. Drain well before using.
2. Build the onion baseSet a medium saucepan or deep skillet over medium heat. Add 1 tbsp of the butter and the neutral oil, then stir in the chopped onion. Cook for 6 to 8 minutes, stirring often, until the onion turns soft and light golden at the edges without browning hard. Add the ginger and garlic and cook for 30 seconds more, just until fragrant.
3. Cook the tomato-cashew masalaStir in the crushed tomatoes, cashews, Kashmiri chili powder, coriander, cumin, turmeric, kosher salt, and 3/4 cup water. Bring to a gentle bubble, lower the heat to medium-low, and simmer for 10 minutes. The cashews should soften completely and the tomatoes should look darker and less watery.
4. Blend until smoothCarefully transfer the hot mixture to a blender and blend until very smooth, or use an immersion blender directly in the pan if your pot is deep enough. If the sauce seems grainy, blend a little longer. For the silkiest texture, blend while the mixture is still hot and then return it to the pan.
5. Simmer the gravyReturn the blended sauce to the pan over medium-low heat and simmer for 5 minutes, stirring frequently so the base does not stick. Add the sugar and garam masala. If the sauce looks too thick, stir in 2 to 4 tablespoons of water; it should coat a spoon in a creamy layer, not hold a paste-like shape.
6. Finish with butter, cream, and fenugreekLower the heat to low. Stir in the remaining 1 tbsp butter, the heavy cream, and the dried fenugreek leaves, crushing the fenugreek between your palms before adding it. Taste for balance, then keep it on low for 1 to 2 minutes so the cream warms through without boiling hard.
7. Warm the paneer gentlyAdd the drained paneer cubes and fold them through the sauce carefully so they stay intact. Simmer on low for 2 to 3 minutes, just until the paneer is heated through and fully coated. If the gravy thickens too much at this stage, loosen it with a splash of water rather than more cream.
8. Plate and finishSpoon the paneer butter masala into shallow bowls and finish with the chopped cilantro. Serve immediately while the sauce is glossy and the paneer is soft.