Paneer Butter Masala
A rich and creamy North Indian curry with tender paneer cubes simmered in a velvety tomato-butter gravy, finished with aromatic spices.
Equipment
Ingredients
Paneer
paneer (cubed)
250 g
Main Ingredients
tomatoes (pureed)
400 g
butter
50 g
heavy cream
120 ml
onion (finely chopped)
150 g
garlic (minced)
4 cloves
ginger (minced)
15 g
Spices & Seasonings
garam masala
2 tsp
cumin seeds
1 tsp
chili powder
1 tsp
turmeric powder
0.5 tsp
salt
1 tsp
sugar
1 tsp
Instructions
Prepare the base
Heat butter in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden.
Add aromatics
Add minced garlic and ginger, cook for 1 minute until fragrant.
Cook the tomato sauce
Add tomato puree, chili powder, turmeric, salt, and sugar. Cook until the mixture thickens and oil separates.
Finish the gravy
Add garam masala and cream. Stir well and simmer for 3 minutes.
Add paneer
Gently add cubed paneer to the gravy and simmer for 2 minutes to heat through.
Serve
Garnish with a swirl of cream and serve hot with naan or rice.
Original recipe
Storage
Paneer may become slightly firm when reheated. Add a little cream or milk to restore gravy consistency.
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