Paneer Butter Masala
45 minServes 4
A creamy tomato-based curry with paneer cheese, aromatic spices, cashews and butter.
| prepCut paneer into ¾ inch cubes | ||||||
| 15 ml oil | Sauté cardamom, onion, ginger & garlic, 4–5 min | Add tomatoes, salt & cashews; cook covered, 7 min | Stir in chilli powder, coriander & garam masala; sauté 3–4 min | Strain masala into pan; add water & simmer 10–12 min | Remove whole spices; stir in jaggery, kasuri methi & paneer; cook 2–3 min | Stir in cream; garnish with cream & cilantro |
| 2 green cardamom pods (or ¼ to ⅓ tsp ground cardamom) | ||||||
| 130 g onions, sliced or diced | ||||||
| 10 g ginger, peeled & sliced | ||||||
| 5 to 6 large garlic cloves / 12 g, peeled | ||||||
| 350 g tomatoes, sliced | ||||||
| 15 whole cashew nuts / 30 g | ||||||
| 1 teaspoon sea salt | ||||||
| 1 teaspoon jaggery or sugar (optional) | ||||||
| ¾ to 1 teaspoon Kashmiri red chilli powder | ||||||
| ¾ to 1 teaspoon garam masala | ||||||
| 1 teaspoon coriander powder (optional) | Cool, then blend with water to smooth puree | |||||
| 240 ml cold water (to blend) | ||||||
| 30 g unsalted butter | Melt butter, add whole spices; sizzle briefly | |||||
| 1 small bay leaf (optional) | ||||||
| 5 cm Ceylon cinnamon piece (optional) | ||||||
| 3 cloves (optional) | ||||||
| 250 to 300 g / 9 to 10 oz paneer, cut to ¾ inch cubes | ||||||
| ½ tablespoon kasuri methi, crushed | ||||||
| 3 to 4 tablespoons / 45 to 60 ml heavy cream | ||||||
| 1 to 2 tablespoons fresh coriander leaves, finely chopped | ||||||
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