Paneer Butter Masala

  • Time
    30 mins
  • Servings
    2
  • Nutrition
    700 Per Serving

If you have never had paneer butter masala before, get ready to meet your new favorite Indian dish. This dish is a vegetarian’s delight: soft paneer is cooked in a creamy tomato sauce simmered with spices. Cashew paste is the secret ingredient here that gives the sauce its velvety texture and balances out the spices with a hint of sweetness. Served with cumin scented peas pulav this meal is comforting, decadent and will satisfy a craving you didn’t even know you had yet.

'

Kitchen Tools

  • Large Pot
  • Small Pot
  • Blender
  • Salt
  • Butter/Ghee

Ingredients

  • 8oz paneer
  • 1 ½ cups diced tomato
  • 1 cup diced onions
  • 1 green chili
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon garam masala
  • .5 teaspoon turmeric
  • 2 tablespoons cashews
  • 1 teaspoon kashmiri chili powder
  • 1 teaspoon dried fenugreek
  • ½ cup milk
  • 1 teaspoon cumin seeds
  • ½ cup peas
  • ¾ cup Basmati rice

Instructions

No IMage Found

1.

Finely dice the tomatoes and set aside. In a large saute pan over medium high heat add 1 tablespoon of butter or ghee. Add the onions, green chili and ginger-garlic paste and saute for a 4-5 minutes until onions begin to brown.

No IMage Found

2.

Stir in all the spice powder as well as the Kashmiri chili powder. Toast for a minute before adding diced tomatoes. Cook down for 5-8 minutes until tomatoes are fully broken down. Meanwhile wash and drain rice.

No IMage Found

3.

Stir in the cashew and milk and bring to a simmer. Lower heat to maintain and simmer and allow sauce to thicken and cook for another 10 minutes, stirring occasionally. Cut the paneer into large cubes and set aside.

No IMage Found

4.

While sauce continues to cook, add 1 teaspoon of butter or oil to another pot over medium heat. Add cumin seeds and toast for a minute before adding peas and then rice in. Add 1 ½ cups water and cook as per instructions.

No IMage Found

5.

Transfer cooked sauce to a blender or food processor and blend until smooth. Pour back into the pan and add in the paneer. Cook for 3-5 minutes until paneer is warmed through in sauce. (If you do not have a blender, just leave the sauce chunky).

No IMage Found

6.

Remove from heat and stir in the dried fenugreek. Fluff finished rice with fork and serve with Paneer Butter masala.

Tips from Chef's