Paneer Butter Masala
Restaurant-style paneer in creamy tomato gravy
Silky paneer cubes bathed in a fragrant, buttery tomato gravy enriched with cream and spices.
Equipment
Ingredients
Paste
tomato (whole)
4 pcs
garlic (whole)
9 cloves
ginger (whole)
25 g
coriander stems (chopped)
2 tbsp
green chilli (whole)
1 pcs
kashmiri red chilli powder (ground)
1.5 tbsp
coriander powder (ground)
1 tbsp
cumin powder (ground)
0.5 tsp
cashew (soaked)
15 pcs
Paneer sauteing
oil
1 tbsp
butter
1 tbsp
paneer (cubed)
500 g
salt
1 tsp
kashmiri red chilli powder (ground)
1 pinch
Final Cooking
oil
2 tbsp
butter
1 tbsp
cumin seeds (whole)
1 tsp
green cardamom (whole)
3 pcs
cinnamon (whole)
0.5 inch
bay leaf (whole)
1 pcs
garlic (chopped)
1 tbsp
green chilli (chopped)
1 pcs
onion (chopped)
3 pcs
turmeric powder (ground)
0.25 tsp
kashmiri red chilli powder (ground)
0.5 tsp
salt
1 tsp
sugar
1 pinch
butter
2 tbsp
kasuri methi powder (roasted)
1 pinch
garam masala (ground)
1 pinch
fresh cream
3.5 tbsp
fresh coriander (chopped)
2 tbsp
Instructions
Make the base paste
Grind all paste ingredients into a smooth paste.
Sauté paneer cubes
Quickly toss paneer in hot oil and butter to seal the surface.
Prepare the gravy base
Bloom whole spices, cook onions to light golden brown, add powders and cook paste.
Finish the curry
Add paneer, butter, cream and spices; simmer briefly.
Original recipe
Storage
Paneer may become firmer after refrigeration; add a splash of water when reheating
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