Paneer Butter Masala (Paneer Makhani)
Servings
4 -5
Ingredients

▢½ cup water
▢¼ cup unsalted/raw cashews
▢2 tablespoons ghee or butter
▢1 ¼ cups frozen or thawed onion masala
Spices
▢1 teaspoon garam masala
▢1 teaspoon paprika or kashmiri chili for color
▢¾ teaspoon salt adjust to taste
▢¼ teaspoon cayenne adjust to taste
▢Pinch of dried fenugreek leaves (kasoori methi)
▢1 14 ounce block Paneer, cubed
▢2 tablespoons heavy cream OR full-fat unsweetened coconut cream, to taste
Instructions

Add the water and cashews to a blender and blend until smooth. Set aside for now.
Add the ghee, onion masala and spices to a saucepan over low heat and allow it to simmer for a couple minutes (if using frozen masala then simmer until the masala melts).
Pour the blended cashews into the saucepan along with the paneer and cook until the paneer is heated through.
Stir in the cream and serve.
Notes
This recipe is part of my onion masala series – be sure to check it out!