Summary

Ingredients

• 280 g cheese (paneer - panir)
• 1 medium onion (s)
• 1 teaspoon spice paste (garlic-ginger paste)
• 1 teaspoon coriander, ground or pounded
• 1 teaspoon spice mix (Garam Masala)
• 1 teaspoon chili powder, possibly
• 1 tablespoon cashew nuts (cashew paste)
• 1 tablespoon tomato paste
• 1 tablespoon tomato ketchup
• some fenugreek (Kasuri methi)
• 100 ml milk
• 200 ml cream
• 2 tablespoon butter
• a bit salt
• possibly coriander greens for garnish

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Instructions

1. Chop the onion very finely and fry it lightly brown in the butter. Then add the garlic-ginger paste and fry for a minute. Now add the coriander, the garam masala and the chili powder and roast for another 30 seconds.
2. Now add the tomato paste, tomato ketchup, cashew paste, kasuri methi and milk. Stir everything well and cover and let simmer for five minutes. Finally, add the paneer and the cream and let it steep for three to four minutes. If you like it, you can garnish the paneer butter masala with fresh coriander leaves.
3. Indian naan bread and rice are ideal as a side dish.
4. Garlic-ginger paste is best made fresh by grating the finely chopped ginger and the garlic clove in a mortar. For the cashew paste, simply grind the cashew nuts in a mortar.