Paneer Butter Masala

Ingredients

• 2 tablespoons butter 
• 8 ounce tomato sauce canned
• 0.5 teaspoon garam masala 
• 1 teaspoon ginger/garlic paste 
• 1 teaspoon ginger paste 
• 0.5 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 0.5 cup half-and-half 
• 0.5 cup milk 
• 2  onions finely chopped
• 0.5 pound paneer cut into 1/2-inch cubes
• 1 tablespoon ground cashews 
• 1 teaspoon ground chiles red
• 0.5 teaspoon salt 
• 0.5 cup vegetable oil 
• 0.5 teaspoon sugar white

Equipment

• frying pan
• paper towels

Directions

1. Heat oil in a large skillet over medium heat; fry paneer in 2 batches until golden, about 5 minutes.
2. Transfer fried paneer to a paper towel-lined plate to drain, retaining vegetable oil in skillet.
3. Melt butter in the same skillet over medium heat; cook and stir onion until golden brown, about 10 minutes.
4. 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.
5. Stir tomato sauce, half-and-half, milk, sugar, and salt into spice mixture; simmer until thickened, about 5 minutes. Reduce heat to low.
6. Add fried paneer and simmer until heated through, about 5 minutes more.