Paneer Butter Masala
A rich and creamy tomato-based curry with butter and mild spices.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 400 grams Paneer (cubed)
- 3 tablespoons Butter (unsalted)
- 3 large Tomatoes (pureed)
- 1/2 cup Heavy Cream
- 1 tablespoon Ginger-Garlic Paste
- 10 whole Cashews (soaked and ground to paste)
- 1 teaspoon Kashmiri Red Chili Powder
- 1/2 teaspoon Garam Masala
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi)
- 1 teaspoon Sugar(optional)
- 3 pieces Green Cardamom Pods
- 2 tablespoons Cilantro (chopped)(optional)
Instructions
- 1
Heat 1 tablespoon of butter in a pan and lightly sauté the paneer cubes until slightly golden, then soak them in warm water to keep them soft.
- 2
In the same pan, add the remaining butter and crackle the cardamom pods over medium heat.
- 3
Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
- 4
Pour in the tomato puree and cook for 8-10 minutes until the fat starts to separate from the sides of the pan.
- 5
Stir in the cashew paste, red chili powder, and salt, mixing well to create a smooth, thick base.
- 6
Add half a cup of water to adjust the consistency, then stir in the heavy cream and sugar, bringing it to a gentle simmer.
- 7
Add the paneer cubes and garam masala, then crush the dried fenugreek leaves between your palms and sprinkle them over the curry.
- 8
Cover and simmer for 2-3 minutes on low heat, then garnish with fresh cilantro before serving.
Ratings & Reviews
No ratings yet
