Paneer Butter Masala

Introduction

Craving restaurant-style paneer curry? The Mahaa Fry Pan and Sauce Pan combination brings professional sear and flavor retention right to your kitchen.

Ingredients

• Paneer cubes – 200 g
• Onion – 1 large, chopped
• Tomato – 2, pureed
• Ginger-garlic paste – 1 tsp
• Cashew paste – 2 tbsp
• Butter – 2 tbsp
• Cream – 2 tbsp
• Garam masala – ½ tsp
• Chili powder – ½ tsp
• Salt – to taste

Method

1. Sear Paneer: In the Mahaa Fry Pan, melt butter and brown paneer cubes lightly; set aside.
2. Prepare Gravy: In Mahaa Sauce Pan, sauté onions in butter until golden. Add ginger-garlic paste and tomato puree; cook until oil separates.
3. Blend Flavors: Stir in cashew paste, chili powder, garam masala, salt, and ½ cup water.
4. Finish: Add paneer, simmer 5 minutes, top with cream.

Mahaa Tip

Use low-flame finishing — the thick base of Mahaa pans keeps heat steady without curdling the cream.