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Paneer Butter Masala
By swasthi · indianhealthyrecipes.com
Serves 4
45 min
A creamy tomato-based curry with paneer cheese, aromatic spices, and cashew-enriched sauce finished with butter and cream.
| prepPeel & slice ginger (or measure ginger-garlic paste) | |||||||||
| prepPeel garlic cloves | |||||||||
| prepSlice or dice onions | |||||||||
| prepSlice tomatoes | |||||||||
| prepCut paneer to ¾ inch pieces | |||||||||
| prepCrush kasuri methi | |||||||||
| 2 tablespoons / 30 g unsalted butter | Melt butter, add whole spices, sizzle briefly | Strain masala into butter-spice pan | Cook covered 10–12 min until slightly thick | Remove & discard whole spices, adjust seasoning | Stir in jaggery, paneer & kasuri methi, 2–3 min | Stir in cream, garnish with cream & cilantro | |||
| 1 small bay leaf (tej patta) (optional) | |||||||||
| 2 inch Ceylon cinnamon piece (or 1 inch dalchini) (optional) | |||||||||
| 3 cloves (laung) (optional) | |||||||||
| 1 tablespoon / 15 ml oil | Sauté onion, ginger & garlic in oil, 4–5 min | Add tomatoes, cashews & salt, cook covered 7 min | Stir in chilli, garam masala & coriander, 3–4 min | Cool, blend with water to smooth puree | |||||
| 2 green cardamoms (or ¼ to ⅓ tsp ground cardamom) | |||||||||
| 1 cup / 130 g onions (sliced or diced) | |||||||||
| 1 inch / 10 g ginger (peeled & sliced, or 1½ to 2 tsp ginger-garlic paste) | |||||||||
| 5 to 6 / 12 g large garlic cloves (peeled) | |||||||||
| 2 cups / 350 g tomatoes (sliced) | |||||||||
| 15 / 30 g whole cashew nuts | |||||||||
| 1 teaspoon sea salt | |||||||||
| ¾ to 1 teaspoon Kashmiri red chilli powder (or paprika) | |||||||||
| ¾ to 1 teaspoon garam masala | |||||||||
| 1 teaspoon coriander powder (daniya powder) (optional) | |||||||||
| 1 cup / 240 ml cold water (to blend) | |||||||||
| 1 teaspoon jaggery or sugar (optional) | |||||||||
| 250 to 300 g / 9 to 10 oz paneer (cut to ¾ inch) | |||||||||
| ½ tablespoon kasuri methi (dried fenugreek leaves, crushed) | |||||||||
| 3 to 4 tablespoons / 45 to 60 ml heavy cream | |||||||||
| 1 to 2 tablespoon coriander leaves (cilantro, finely chopped, to garnish) | |||||||||
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