Teresa's Recipes
Paneer Butter Masala
Paneer Butter Masala is a luscious and indulgent Indian curry that embodies the rich culinary traditions of North India. Made with soft cubes of paneer simmered in a velvety tomato-based gravy, this dish is celebrated for its creamy texture and aromatic spices. The combination of buttery flavors with the warmth of garam masala and the subtle sweetness of tomatoes makes it a beloved comfort food. Traditionally enjoyed with naan or rice, Paneer Butter Masala is perfect for festive occasions or a cozy dinner at home. Historical records trace this dish back to the Mughlai era, where it was crafted to impress the royal palate with its rich, luxurious ingredients.
Ingredients
- 250 grams, cubed Paneer
- 3 tablespoons Butter
- 1 large, finely chopped Onion
- 1-inch piece, grated Ginger
- 2 large, pureed Tomatoes
- 1/2 cup Fresh cream
- 1/4 cup, soaked in hot water Cashew nuts
- 1 tablespoon Kashmiri red chili powder
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 tablespoon Kasuri methi (dried fenugreek leaves)
- to taste Salt
- for garnish Fresh coriander leaves
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 420
- Fat: 35g
- Carbs: 20g
- Protein: 12g
- Sodium: 500mg
- Sugar: 5g
Instructions
- In a large pan, melt the butter over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
- Stir in the grated ginger and cook for another minute until fragrant.
- Add the pureed tomatoes to the pan, stirring occasionally. Cook until the oil begins to separate from the masala, which should take about 10 minutes.
- In a blender, combine the soaked cashew nuts with a little water to form a smooth paste. Add this paste to the pan and mix thoroughly.
- Sprinkle in the Kashmiri red chili powder, turmeric powder, garam masala, and salt. Cook for an additional 2-3 minutes, allowing the spices to blend.
- Gently fold in the cubed paneer, ensuring it's well-coated in the masala. Adjust the consistency of the gravy by adding water if needed.
- Simmer on low heat for 5 minutes, allowing the flavors to meld together.
- Crush the kasuri methi between your palms and sprinkle it over the curry. Mix well to incorporate.
- Finally, stir in the fresh cream to achieve a rich and creamy texture. Allow it to heat through for a minute.
- Garnish with freshly chopped coriander leaves before serving.
Tips
- For a spicier version, increase the amount of Kashmiri red chili powder or add chopped green chilies.
- You can substitute paneer with tofu for a vegan alternative.
- Serve with a side of garlic naan or steamed basmati rice to soak up the delicious gravy.