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Butter Paneer Masala

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

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

Method
 

  1. In a medium bottom pan add oil green cardamom, bay leaf, cinnamon stick and cloves. Sauté for 1 minute until fragrant.
  2. Add ginger paste, garlic paste and onion.
  3. Sauté for about 3 minute until onion is translucent.
  4. 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.
  5. After 20 minutes, remove whole spices, bay leaf, cinnamon stick and cloves but leave cardamom pods.
  6. Let mixture cool down slightly then transfer to blender and blend until extremely smooth adding 1 cup of water to assist with blending.
  7. In the same pan add 2 tablespoons of butter and add kashmiri red chili powder and fry for about 20 seconds.
  8. Add your blended sauce, tomato paste (if using), sugar, salt to taste and garam masala.
  9. Cook for 2 minutes, add in cream and mix.
  10. Add in your cubed paneer and cook for an addition 3 minutes.
  11. Serve in dish, garnish with cilantro and serve with naan or rice.