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Butter Paneer Masala

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Prep Time 20 minutes
Cook Time 1 hour
Course dinner, Main Course
Cuisine Indian
Servings 4

Ingredients
  

For Curry

  • 2 teaspoons oil vegetable oil
  • 2 green cardamoms
  • 1 bay leaf
  • 1/2 inch cinnamon stick
  • 3-4 cloves minced
  • 1 1/2 teaspoon ginger paste
  • 1 teaspoon kashmiri red chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1 large white onion roughly chopped
  • 3-4 large tomatoes roughly chopped
  • 10-15 whole cashews raw
  • 1 cup water

For Paneer Butter Masala

  • 2 tablespoons unsalted butter
  • 3/4 teaspoon salt or to taste
  • 1/2 teaspoon sugar
  • 3-4 tablespoons heavy cream
  • 1 tablespoon of tomato paste optional
  • 250 grams paneer cut into cubes
  • 2 teaspoons crushed kasuri methi dried fenugreek leaves
  • chopped cilantro to garnish

Instructions
 

  • In a medium bottom pan add oil green cardamom, bay leaf, cinnamon stick and cloves. Sauté for 1 minute until fragrant.
  • Add ginger paste, garlic paste and onion.
  • Sauté for about 3 minute until onion is translucent.
  • Add your chopped tomatoes and cashews, cover and let simmer on low for 20 minutes adding a tablespoon of water if the pan starts drying up.
  • After 20 minutes, remove whole spices, bay leaf, cinnamon stick and cloves but leave cardamom pods.
  • Let mixture cool down slightly then transfer to blender and blend until extremely smooth adding 1 cup of water to assist with blending.
  • In the same pan add 2 tablespoons of butter and add kashmiri red chili powder and fry for about 20 seconds.
  • Add your blended sauce, tomato paste (if using), sugar, salt to taste and garam masala.
  • Cook for 2 minutes, add in cream and mix.
  • Add in your cubed paneer and cook for an addition 3 minutes.
  • Serve in dish, garnish with cilantro and serve with naan or rice.
Keyword curry, Masala, paneer