Teresa's Recipes
Indian Paneer Butter Masala
Paneer Butter Masala is an iconic dish that hails from the rich culinary traditions of North India. This luxurious, creamy curry features soft paneer cubes enveloped in a luscious tomato-based gravy infused with aromatic spices. The combination of buttery richness and a hint of spice makes it a beloved favorite in Indian cuisine, perfect for celebrations or a comforting family dinner. Serve it with warm naan or fragrant basmati rice to soak up every drop of this delectable sauce!
Ingredients
- 3 tablespoons Butter
- 1 large, finely chopped Onion
- 1 inch, grated Ginger
- 3 cloves, minced Garlic
- 4 medium, pureed Tomatoes
- 1/2 cup, soaked in warm water Cashew nuts
- 1 tablespoon Kashmiri red chili powder
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- to taste Salt
- 1 tablespoon Kasuri methi (dried fenugreek leaves)
- 1/2 cup Fresh cream
- 250 grams, cubed Paneer
- for garnish Fresh coriander leaves
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 420
- Fat: 30g
- Carbs: 25g
- Protein: 15g
- Sodium: 250mg
- Sugar: 6g
Instructions
- In a large pan, heat the butter over medium heat until melted.
- Add the finely chopped onions and sauté until they turn golden brown, about 5-7 minutes.
- Stir in the grated ginger and minced garlic, cooking for another minute until fragrant.
- Pour in the pureed tomatoes and cook, stirring occasionally, until the oil starts to separate from the mixture, approximately 10 minutes.
- In a blender, combine the soaked cashew nuts with a little water and blend to form a smooth paste.
- Add the cashew paste to the tomato mixture in the pan, stirring well to combine.
- Sprinkle in the Kashmiri red chili powder, turmeric powder, garam masala, and salt. Cook for an additional 2-3 minutes to let the spices infuse.
- Gently fold in the cubed paneer, ensuring each piece is well-coated with the rich gravy.
- If the gravy is too thick, add a little water to reach your desired consistency.
- Crush the kasuri methi between your palms and sprinkle it over the curry, stirring well.
- Simmer the curry for 5 minutes, allowing the flavors to meld together beautifully.
- Finally, stir in the fresh cream, mixing until the curry is creamy and smooth.
- Garnish with freshly chopped coriander leaves before serving.
Tips
- For a spicier version, add a pinch of cayenne pepper or increase the Kashmiri red chili powder.
- If you're looking for a healthier alternative, you can substitute half of the cream with yogurt for a tangy flavor.