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.