Paneer Butter Masala
Ingredients
- 400 gpaneer (in 2cm cubes)
- 50 gUnsalted butter (divided)
- 2 tbspSunflower oil
- 2 pcOnion (sliced)
- 4 pcRound tomato (diced)
- 3 pcGarlic (minced)
- 50 gRoasted salted cashews
- 100 mlCream
- 1 tspgaram masala
- 1 tspkashmiri chili
- 0.5 tspTurmeric powder
- 1 tspGinger ground
- 1 tspWhite sugar
- 1 pinchGray sea salt
- 1 pcCinnamon stick
- 3 pccardamom (green pods)
- 2 pcClove
- 1 tbspDried fenugreek leaves (Kasuri Methi) (crushed between palms)
Method
A smooth, deep orange sauce generously coating cubes of fresh cheese. The aroma is defined by warm spices and creaminess, offering a silky finish on the palate.
- 1
In a sauté pan, heat 20g of butter with the oil. Toss in the cinnamon, cardamom, and cloves. When the spices sizzle, add the sliced onions, pressed garlic, and cashews. Sauté until the onion is translucent.
- 2
Add the diced tomatoes. Let simmer covered until the tomatoes crush easily with a spoon. Remove the cinnamon stick before blending everything finely to obtain a smooth velvet sauce.
- 3
Put the blended sauce back into the sauté pan. Stir in the turmeric, Kashmiri chili, and ginger. Let reduce over low heat until small beads of fat rise to the surface of the sauce.
- 4
Pour in the cream and the remaining butter. Add the sugar, salt, garam masala, and the crushed kasoori methi. Add the paneer cubes. The sauce should coat the spoon. Heat for 5 minutes without boiling so the cheese remains soft.
Frequently asked questions
How do you get this dish right?
- If the sauce isn't smooth enough, pass it through a fine-mesh sieve after blending.
- Never boil the sauce once the cream is added, or it might split.
- For extra tender paneer, soak the cubes in warm water for 10 minutes before adding them to the sauce.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat gently in a saucepan with a splash of water.
