Garam Masala

MADE OF

Cumin, Coriander, Star anise, Black cardamom, Cinnamon, Clove, Bay leaf, Mace,

Red chilli, Ginger, Nutmeg, Black pepper, Iodised salt 

BEST WITH

Vegetable or Protein on your choice 

RECIPE

Paneer Butter Masala 

Ingredients

Serves - 3–4

• 200–250 g paneer, cubed

• 2 tbsp butter

• 1 tbsp oil

• 1 large onion, finely chopped

• 2 large tomatoes, pureed (or 1 cup tomato purée)

• 12–15 cashews, soaked in warm water (15 min) & blended to a paste

• 1 tsp ginger-garlic paste

• 1 green chilli (optional), slit

• 1 tsp red chilli powder (Kashmiri for colour)

• ½ tsp turmeric powder

• 1½ tsp coriander powder

• 1 tsp  Spiced Right garam masala

• Salt to taste

• ¼–½ cup fresh cream (adjust to taste)

• 1 tsp kasuri methi (crushed)

• ½ tsp sugar or honey (optional)

• Water as needed

• Coriander leaves

Method

1. Soak paneer cubes in warm salted water for 10 minutes. This keeps them soft.

2. Heat butter + oil in a pan. Add chopped onions and sauté until light golden.
   Add ginger-garlic paste and green chilli; sauté till aromatic.

3. Add tomato purée, turmeric, chilli powder, coriander powder, and salt.
   Cook on medium heat until the masala thickens and butter starts to separate.

4. Lower the heat, add cashew paste, and cook for 2–3 minutes, stirring continuously.

5. Add about ½ cup water (adjust consistency). Simmer for 5–7 minutes.

6. Add paneer cubes and fresh cream. Mix gently.

7. Add  Spiced Right garam masala, crushed kasuri methi, and sugar (if using).
   Simmer for 2 minutes—do not overcook after adding garam masala.

8. Garnish it chopped coriander & serve