Ingredients:
For the Gravy:
Paneer (Cottage Cheese): 250 grams, cubed
Tomatoes: 4 large, pureed
Onions: 2 large, finely chopped
Ginger-Garlic Paste: 1 tablespoon
Ramdev Kashmiri Red Chilli Powder: 2 teaspoons
Turmeric Powder: 1/2 teaspoon
Coriander Powder: 1 teaspoon
Garam Masala: 1/2 teaspoon
Cumin Seeds: 1 teaspoon
Fresh Cream: 1/2 cup
Butter: 4 tablespoons
Oil: 2 tablespoons
Salt: to taste
Sugar: 1 teaspoon
Water: as needed
For Garnish:
Fresh Coriander Leaves: finely chopped
Kasoori Methi (Dried Fenugreek Leaves): 1 tablespoon, crushed
Instructions:
Prepare the Base:
Heat 2 tablespoons of oil and 2 tablespoons of butter in a large pan over medium heat.
Add 1 teaspoon of cumin seeds to the hot oil and wait for them to crackle. Then, stir in the finely chopped onions and cook until they turn a rich, golden brown.
Add 1 tablespoon of ginger-garlic paste and sauté until the raw smell disappears.
Add Tomatoes and Spices:
Add the pureed tomatoes to the pan and simmer until you see the oil starting to separate from the mixture. Then, sprinkle in 2 teaspoons of Ramdev Kashmiri red chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and salt to taste. Mix everything well and continue cooking for a few more minutes to let the flavors blend together.
Add Paneer:
Gently add the paneer cubes to the gravy and mix them to coat evenly with the sauce.
Finish the Gravy:
Adjust the consistency with water as needed and let it simmer for about 10 minutes.
Stir in 1/2 teaspoon of garam masala, 1 teaspoon of sugar, and 1 tablespoon of crushed kasoori methi. Mix well.
Add 1/2 cup of fresh cream and 2 tablespoons of butter. Cook for another 2-3 minutes to let the flavors develop.
Garnish and Serve:
Garnish with freshly chopped coriander leaves.
Enjoy this rich and creamy Paneer Butter Masala made with Ramdev Kashmiri Red Chilli Powder!