Paneer Butter Masala

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.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 673
• Protein: 28 g
• Carbs: 28 g
• Fat: 51 g

Ingredients

• 400 g paneer ( in 2cm cubes )
• 50 g Minimum butter sweet ( divided )
• 2 tbsp Sunflower oil
• 2 piece Onion ( sliced )
• 4 piece Round tomato ( diced )
• 3 piece Garlic ( minced )
• 50 g Roasted salted cashews
• 100 ml Cream
• 1 tsp garam masala
• 1 tsp kashmiri chili
• 0.5 tsp Turmeric powder
• 1 tsp Ginger ground
• 1 tsp White sugar
• 1 pinch Gray sea salt
• 1 piece Cinnamon stick
• 3 piece cardamom ( green pods )
• 2 piece Clove
• 1 tbsp Dried fenugreek leaves (Kasuri Methi) ( crushed between palms )

Instructions

1. Sauce base

   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. Tomato cooking

   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. Spice roasting

   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. Binding and finishing

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat gently in a saucepan with a splash of water.