Description
Indulge in Paneer Butter Masala, a creamy North Indian classic that transforms ordinary dinners into a flavorful delight. This easy recipe delivers restaurant-style taste in just 45 minutes.
Ingredients
- 2 tablespoons Oil (or ghee)
- 4 pieces Green Cardamoms
- 2 medium Onions
- 1 tablespoon Ginger
- 4 cloves Garlic Cloves
- 3 medium Tomatoes
- 1/4 cup Cashew Nuts
- Sea Salt to taste
- 1 teaspoon Jaggery/Sugar
- 2 teaspoons Kashmiri Red Chilli Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Coriander Powder (optional)
- 1 cup Cold Water
- 3 tablespoons Unsalted Butter
- 2 pieces Bay Leaf (optional)
- 1 piece Ceylon Cinnamon (optional)
- 4 pieces Cloves (optional)
- 250 grams Paneer
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
- 1/2 cup Heavy Cream
- 2 tablespoons Coriander Leaves (for garnish)
Instructions
- Heat oil in a pan over medium heat. Add green cardamoms and sauté for a minute until fragrant.
- Add chopped onions and cook until translucent, about 5-7 minutes.
- Stir in ginger and garlic. Cook for another 1-2 minutes.
- Add chopped tomatoes, salt, and crushed cashews. Cover and cook until tomatoes soften, about 8 minutes.
- Uncover and add Kashmiri red chili powder, garam masala, and coriander powder. Sauté for 3-4 minutes.
- Allow the mixture to cool slightly, then blend into a smooth puree, adding cold water if needed for consistency.
- Return the puree to the pan, add unsalted butter and optional whole spices. Cook for 10-12 minutes until thickened.
- Stir in jaggery, kasuri methi, and paneer cubes. Cook for an additional 2-3 minutes.
- Pour in heavy cream, stir well to combine, and garnish with coriander leaves.
- Serve your delicious Paneer Butter Masala with warm naan or fluffy basmati rice.
Notes
- For a richer flavor, substitute oil with ghee.
- If whole cardamom is unavailable, use ground cardamom.
- Shallots can be used as a substitute for onions.
- Ground ginger can be used if fresh ginger is not available.
- Garlic paste can be used instead of whole garlic cloves.
- Canned tomatoes can be substituted for fresh ripe tomatoes.
- For nut allergies, substitute cashew nuts with soaked almonds.
- Honey or maple syrup are good substitutes for jaggery/sugar.
- Paprika is a good alternative for Kashmiri red chilli powder.
- Coriander powder is optional and can be omitted.
- Vegan butter can be used for a vegan dish.
- Extra-firm tofu works for a vegan version of paneer.
- Dried oregano can be substituted for Kasuri Methi.
- Coconut cream can be used for a vegan option of heavy cream.
- Parsley can be substituted for coriander leaves, or omitted.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for up to 2 months in airtight containers.
- Reheat gently on the stovetop or in the microwave.
- You can prepare the gravy ahead of time (without paneer and cream) up to 3 days in advance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 80 mg
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