Paneer Butter Masala

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This recipe is not just easy and simple; it’s absolutely and utterly delicious! Follow my trusted recipe to master the art of creating this flavourful dish. Get ready for a culinary delight that will leave your taste buds wanting more!
Serves 4.

oil of choice
2 red onions, roughly chopped
1cm fresh ginger, finely chopped
3 garlic cloves, finely chopped
4 tomatoes, roughly chopped
30g cashews, soaked in water for 1 hour
450g paneer, cubed
3 tbsp butter
2 bay leaves
3-4 green cardamom pods
6 cloves
1 cinnamon stick
2 tbsp tomato purée
1 tsp salt
1 tsp turmeric powder
1 tsp mild chilli powder
1 tsp garam masala
1 ½ tbsp dried fenugreek leaves
1 tsp sugar
3 tbsp double cream

– Place the paneer in a bowl and cover in warm water. Let it soak while you prepare the curry.

– Add 2 tbsp oil to a hot pan. Add the onions and cook on medium heat for 10-12 minutes until golden.

– Add the ginger and garlic. Cook for 2 minutes.

– Add the tomatoes and cashews. Mix well, cover, and lower the heat. Cook for 10-12 minutes.

– Take the pan off the heat and let it cool for 10 minutes. Transfer to blender and blitz to a purée.

– In the same pan, add 1 tbsp oil and the butter. Once the butter has melted, add the bay leaves, cardamom pods, cloves, and cinnamon. Let it sizzle for 30 seconds.

– Add the purée and 200ml water. Mix well and bring it to a boil.

– Add the tomato purée. Mix well and lower the heat. Cover and cook for 10-15 minutes.

– Add the salt, turmeric powder, chilli powder, garam masala, and fenugreek leaves.

– Add the paneer and sugar. Mix well, cover, and cook for 2 minutes.

– Finish with the cream, mix, and serve! I like to have mine with piping hot basmati rice.