Paneer Butter Masala
Paneer Butter Masala, also called Butter Paneer, is a rich and creamy North Indian curry prepared with paneer, spices, onions, tomatoes, cashews, and butter.
Nutrition per serving
Ingredients
4 servings
- 15 ml oil
- 2 green cardamoms (or ground cardamom, elaichi)
- 1 cup onions
- 2 teaspoon ginger garlic paste
- 6 large garlic cloves
- 2 large tomatoes
- 30 g whole cashew nuts
- 1 teaspoon sea salt
- 1 teaspoon jaggery/ sugar (optional)
- 1 teaspoon Kashmiri red chilli powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 cup cold water (to blend)
- 2 tablespoons unsalted butter
- 1 small bay leaf (optional)
- 2 inch Ceylon cinnamon piece (dalchini, optional)
- 3 cloves (laung, optional)
- 300 g paneer
- ½ tablespoon kasuri methi
- 4 tablespoon heavy cream
- 2 tablespoon coriander leaves
Instructions
- 1
Heat oil in a pan and add the cardamoms, onions, ginger, and garlic. Sauté everything for about 4 to 5 minutes, or until the onions become soft and transparent.
- 2
Add the tomatoes, salt, and cashews to the pan. Mix everything well, cover the pan, and cook until the tomatoes become soft and mushy. This usually takes around 7 minutes over medium heat. If the mixture looks too dry, add a little water.
- 3
Add the red chili powder, coriander powder, and garam masala. Cook on medium heat for another 3 to 4 minutes, stirring often, until the spices smell fragrant. Turn off the heat and let the mixture cool.
- 4
Add 1 cup of cold water to a blender jar, followed by the cooled onion-tomato mixture. Blend until you get a very smooth and silky puree.
- 5
Place the same pan over low heat and melt the butter. If using the optional whole spices, add the bay leaf, cinnamon, and cloves to the melted butter.
- 6
Once the whole spices start to sizzle, add the optional red chili powder and stir briefly. Place a strainer over the pan and pour in the onion-tomato puree. Press and stir the mixture with a spoon so the smooth gravy passes through the strainer.
- 7
Add another ½ cup of water and mix everything well. Cover and cook over medium heat until the gravy becomes slightly thick but still has a flowing consistency. It will become thicker as it cools. This takes about 10 to 12 minutes, and you should stir it every 3 to 4 minutes. When ready, you will notice small traces of fat appearing on top of the butter masala.
- 8
Take out and discard the whole spices. Taste the gravy and add more salt or garam masala if needed. Add the jaggery, kasuri methi, and paneer, then cover and cook on low heat for 2 to 3 minutes. Turn off the heat and mix in the cream, keeping about 1 tablespoon aside for garnishing.
- 9
Garnish the paneer butter masala with the reserved cream and freshly chopped coriander leaves. Serve it hot with Basmati Rice, Jeera Rice, Butter Naan, Tandoori Roti, or plain parathas.
