Velvety paneer in a rich, buttery tomato-cream gravy finished with DC Garam Masala. A restaurant-favourite made perfectly at home.
Simmer tomatoes, onion, garlic, ginger, and cashews with 0.5 cup water for 12 mins until soft. Cool, then blend to a very smooth puree.
Melt butter in a pan. Pour the strained puree through a sieve into the butter. Cook on medium heat for 5-6 mins until it thickens and butter floats.
Add red chilli powder, turmeric, and coriander powder. Stir well and cook for 2 mins.
Add cream and sugar. Stir gently. Add paneer cubes and mix to coat.
Cook on low heat for 5-6 mins until gravy coats the paneer.
Add DC Garam Masala and stir. Cook for just 1 minute — do not overcook or the top-notes evaporate.
Garnish with fresh coriander and a swirl of cream. Serve with naan or jeera rice.
More dishes that showcase the bold flavours of DC Garam Masala.
Hearty red kidney beans slow-cooked in a thick, aromatic gravy and finished with DC Garam Masala. A North Indian comfort food classic.
