Paneer Butter Masala This is a basic paneer dish that you get in most Indian restaurants. This goes well with either rice or naan.
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.Advertisement
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.
Per Serving: 469 calories; protein 11g; carbohydrates 15.4g; fat 41.4g; cholesterol 37.4mg; sodium 946.6mg. I think frying the paneer is an important step since paneer can become mushy if added raw. you can skip the step if you are concerned about fried food.