You can never have enough of paneer. Can you?
There are just so many ways to cook with it. You cook it with green peas you get matar paneer, you cook with spinach you get palak paneer.
And you cook it with butter and cream, you get Paneer Butter Masala.
Each of them is delicious but my favorite is this paneer butter masala. You can say I have a thing for creamy sauces and that’s why this version has my heart.
Sometimes, it is also known as Paneer Makhani. It’s one or the same thing.
Of course, few ingredients might be different here and there but both do have a creamy sauce and so I like to club them together under the same recipe.
This Paneer Butter Masala
✓ tastes exactly like the one at your favorite restaurant
✓ has a creamy tomato-based sauce
✓ has a rich curry made with butter, cashews and cream
✓ pairs well with naan or rice
To make this paneer butter masala recipe, we start with boiling the tomatoes, onion, cashews, ginger and garlic.
This forms the base sauce. Once the ingredients are boiled, they are pureed and then rest of the ingredients (including paneer) are added to the dish.
A lot of people use only tomatoes for making paneer butter masala or paneer makhani. You can do the same if you like.
I like adding some white/sweet onions to my curry for the extra flavor but it will taste just as good with the tomatoes too.
Remember to not use red onions here. A lot of times they have a very strong flavor and that will affect the final taste of the dish.
So, stick to the white or sweet onions for this dish.