Paneer Butter Masala Recipe

Heat oil in a large skillet over medium heat; fry paneer in 2 batches until golden about 5 minutes. Transfer fried paneer to a paper towel-lined plate to drain retaining vegetable oil in skillet.

Melt butter in the same skillet over medium heat; cook and stir onion until golden brown about 10 minutes. Add ginger paste and garlic paste. Continue to cook until fragrant about 1 minute more. Stir cashews ground red chiles cumin coriander and garam masala into onion mixture. Cook and stir for 1 minute.

Stir tomato sauce half-and-half milk sugar and salt into spice mixture; simmer until thickened about 5 minutes. Reduce heat to low. Add fried paneer and simmer until heated through about 5 minutes more.