Paneer Butter Masala
Velvety paneer in a buttery, mildly spiced tomato-cream gravy — a universally loved North Indian curry that's the vegetarian answer to butter chicken.
15mPrep
25mCook
4Servings
370Calories
20gProtein
Ingredients
- 1 gpaneer, cubed
- 1 mediumtomatoes, blanched and pureed
- 1 largeonion, chopped
- 1 wholecashews
- 1 tbspbutter
- 1 tbspcream
- 1 tbspgarlic-ginger paste
- 1 tspKashmiri red chili powder
- 1 tspgaram masala
- 1 tspsugar
- 1 tspsalt
Ingredients
- 400 g paneer, cubed
- 4 medium tomatoes, blanched and pureed
- 1 large onion, chopped
- 10 whole cashews
- 3 tbsp butter
- 4 tbsp cream
- 2 tbsp garlic-ginger paste
- 1 tsp Kashmiri red chili powder
- 1 tsp garam masala
- 0.5 tsp sugar
- 1.5 tsp salt
Instructions
- Simmer onion, tomatoes, and cashews 10 minutes; blend to a smooth puree.
- Heat butter in a pan; add garlic-ginger paste and cook 2 minutes.
- Add the puree, Kashmiri chili powder, garam masala, sugar, and salt.
- Cook on medium heat until butter starts separating, about 10 minutes.
- Stir in cream and a splash of water; bring to gentle simmer.
- Add paneer cubes and simmer 5 minutes, stirring gently.
- Garnish with a cream swirl and serve with garlic naan.