Paneer Butter Masala

Paneer butter masala might not be what first pops in your mind when you picture comfort food, but I think we can all agree that its an icon of our childhood (and technically adulthood because I still order this at restaurant). There's something soothing about creamy tomato gravy and soft paneer that makes you feel all warm and fuzzy inside. Unfortunately, the restaurants that serve this dish often have excessive amounts of butter and cream, leading to a tasty dish that's not so great for your body.

After watching the YouTube channel Veg Village Food, my mother and I tried to recreate a lighter, more authentic version of everyone's favorite paneer dish.

Adapted from Veg Village Food.

Ingredients

• 2 inch piece of ginger

• 5-6 cloves garlic

• 3 green chilies

• 5 tomatoes

• 2 T butter

• 1 T oil

• 3/4 c cashew

• 4-5 pieces cardamum

• 6 cloves

• 2 inch piece cinnamon stick

• 1 star anise

• 1 t black pepper balls

• 1 t turmeric

• 1 t red chile powder

• 2 t salt

• 7 oz paneer, cubed (~1 cup)

• Cream (optional)

• Cilantro (garnish)

Directions

1. Soak cashews in 1 cup hot water for at least 15 minutes.

2. Chop ginger, garlic, and green chili. Fry in 1 T butter and 1/2 T oil for 1-2 minutes.

3. Remove stems from tomatoes. Add the whole tomatoes to the oil with ginger, garlic, and green chili. Let cook for 10 minutes on medium heat.

4. Puree tomato mixture along with ginger, garlic, and green chili until smooth. Set aside.

5. Puree soaked cashews and hot water until smooth.

6. In a large pan, add 1 T butter and 1/2 T oil. Add cardamum, cloves, cinnamon, star anise, and black pepper. Cook for 2 minutes. *If desired, grind spices into a powder before frying.

7. Add tomato puree to spices. Cook for an additional 5 minutes. Add turmeric, red chili powder, salt, and cashew paste. Mix together and cook for an additional 5 minutes.

8. Add paneer cubes and cook for an additional 10 minutes. Add extra butter or cream if desired.

9. Garnish with cilantro.