Ingredients

• 200 grams paneer (cottage cheese), cut into cubes
• 2 tablespoons Barosi A2 Cow Ghee
• 1 medium onion, finely chopped
• 2 tomatoes, pureed
• 1/4 cup Unjunked Whole Cashews, soaked in warm water for 15 minutes
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 teaspoon Zoff Red Chili powder
• 1 teaspoon Zoff Coriander powder
• 1/2 teaspoon Zoff Turmeric powder
• 1/2 teaspoon garam masala
• 1/4 cup heavy cream
• Salt to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Heat ghee or oil in a pan and sauté finely chopped onions until golden brown.
2. Add minced garlic and cook for a minute.
3. Add tomato puree and cook until oil separates from the masala.
4. Drain soaked cashews and blend into a smooth paste. Add it to the pan and mix well.
5. Add spices like red chili powder, turmeric powder, and garam masala. Cook for a minute.
6. Add paneer cubes and cook for a few minutes until they absorb the flavors.
7. Pour in cream and mix well. Cook for another minute.
8. Garnish with fresh cilantro leaves.
9. Serve the Paneer Butter Masala with Cashew Gravy hot with naan or rice.