Paneer butter masala, also known as paneer makhani, is a popular North Indian dish that features soft cubes of paneer (Indian cottage cheese) cooked in a rich and creamy tomato-based gravy. It is a vegetarian dish that is loved for its combination of flavors and textures. Here’s a basic recipe for paneer butter masala:

Ingredients:

250 grams paneer, cut into cubes
2 tablespoons butter
1 tablespoon oil
1 large onion, finely chopped
2 cloves of garlic, minced
1-inch piece of ginger, grated
2 large tomatoes, pureed
1/4 cup cashew nuts, soaked in warm water for 15 minutes
1 teaspoon red chili powder (adjust to taste)
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon dried fenugreek leaves (kasuri methi), crushed
1/2 cup heavy cream
Salt to taste
Fresh cilantro leaves for garnish
Instructions:

Heat the butter and oil in a pan or kadai over medium heat. Add the chopped onions and sauté until they turn golden brown.
Add the minced garlic and grated ginger to the pan and cook for another minute.
Meanwhile, blend the soaked cashew nuts with a little water to make a smooth paste.
Add the tomato puree to the pan and cook for 2-3 minutes until the raw smell disappears.
Add the cashew paste, red chili powder, turmeric powder, garam masala, and salt. Mix well and cook for 2-3 minutes.
Add the paneer cubes to the gravy and gently mix them in, ensuring they are coated with the sauce. Cook for another 2-3 minutes.
Crush the dried fenugreek leaves between your palms and add them to the pan. Stir well.
Pour in the heavy cream and simmer the gravy for 2-3 minutes, allowing the flavors to meld together.
Taste the gravy and adjust the seasoning as needed.
Garnish with fresh cilantro leaves.
Serve hot with naan, roti, or rice.
Note: You can adjust the consistency of the gravy by adding water or cream, depending on your preference. Additionally, you can customize the spices and flavors according to your taste.