Classic Paneer Butter Masala

1Heat 1 tablespoon of butter and 1 tablespoon of oil in a heavy-bottomed pan over medium heat.

2Add cumin seeds (½ teaspoon) and asafoetida; let them sizzle for a few seconds until fragrant.

3Add the finely chopped onions and sauté until golden brown, about 8-10 minutes, stirring frequently to avoid burning.

4Add ginger-garlic paste (2 teaspoons) and cook for 2 minutes until the raw smell disappears.

5Drain the soaked cashew nuts (½ cup) and blend them with a little water to make a smooth paste; set aside.

6Add the pureed tomatoes to the pan and cook on medium heat until the oil begins to separate from the mixture, about 10-12 minutes, stirring occasionally.

7Add red chili powder (1 teaspoon), coriander powder (1 teaspoon), turmeric powder (½ teaspoon), and salt; mix well and cook for another 2 minutes.

8Stir in the cashew nut paste and cook for 5 minutes, adding water as needed to achieve a medium-thick gravy consistency.

9Add sugar (1 tablespoon) and garam masala (1 teaspoon); stir to combine.

10Gently add the paneer (250 grams) cubes to the gravy, ensuring they are coated well. Simmer for 5 minutes on low heat.

11Add the remaining 2 tablespoons of butter, fresh cream (½ cup), and crushed kasuri methi (1 tablespoon); stir gently and cook for another 2 minutes without boiling to prevent cream from curdling.

12Turn off the heat and let the curry rest covered for 5 minutes to allow flavors to meld.

13Garnish with chopped fresh coriander leaves and serve hot with naan, roti, or steamed basmati rice.