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Paneer Butter Masala Recipe

Name: Mirchi Indian Cuisines PANEER BUTTER MASALA Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 g paneer (cottage cheese), cut into 1-inch cubes; 2 tbs oil or ghee for shallow-frying paneer; 0.25 tsp salt for paneer (optional); 500 g ripe tomatoes, quartered; 1 large yellow onion, roughly chopped; 1 inch ginger, peeled and roughly chopped; 4 pcs garlic cloves; 3 tbs unsalted butter; 1 tbs vegetable oil; 1 pc bay leaf; 1 tsp cumin seeds; 2 pcs green cardamom pods; 1 inch cinnamon stick; 1 tsp kasuri methi (dried fenugreek leaves), crushed; 0.5 tsp red chili powder (adjust); 0.25 tsp turmeric powder; 1 tsp ground coriander; 0.5 tsp garam masala; 0.5 tsp sugar or honey (to balance acidity); 1 tsp salt; 120 ml heavy cream or cashew cream; 1 tbs tomato paste (optional, for deeper color and body); 1 tbs unsalted butter (for finishing); 2 tbs fresh cilantro, chopped; 30 g cashews (blanched) for creamier texture; 60 ml warm water (for soaking cashews)

Inspired by Mirchi Indian Cuisine

Time45m

Serves4

Cubes of cottage cheese cooked in a silky tomato gravy with a hint of spices and fresh herbs, topped with a dollop of butter or cream.

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Ingredients

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Paneer

14 1/8 oz (400 g) paneer (cottage cheese), cut into 1-inch cubes

2 tbs oil or ghee for shallow-frying paneer

1/4 tsp salt for paneer (optional)

Tomato-onion gravy

1 1/8 lb (500 g) ripe tomatoes, quartered

1 large yellow onion, roughly chopped

1 inch ginger, peeled and roughly chopped

4 pcs Garlic cloves

Spices & aromatics

3 tbs Unsalted butter

1 tbs Tuscany sunflower oil

1 pc bay leaf

1 tsp cumin seeds

2 pcs green cardamom pods

1 inch cinnamon stick

1 tsp kasuri methi (dried fenugreek leaves), crushed

1/2 tsp red chili powder (adjust)

1/4 tsp turmeric powder

1 tsp Ground coriander

1/2 tsp Garam masala

1/2 tsp sugar or honey (to balance acidity)

1 tsp Celtic sea salt

Cream & finishing

1/2 cup (120 ml) heavy cream or cashew cream

1 tbs tomato paste (optional, for deeper color and body)

1 tbs unsalted butter (for finishing)

2 tbs Fresh cilantro, chopped

Optional (soak & smoothen)

1.06 oz (30 g) cashews (blanched) for creamier texture

1/4 cup (60 ml) warm water (for soaking cashews)

Method

Paneer

Prepare and lightly fry paneer

Cut paneer into 1-inch cubes. Heat 2 tbs oil or ghee in a nonstick skillet over medium heat. When hot, add paneer cubes in a single layer and shallow-fry 1–2 minutes per side until edges are lightly golden. Sprinkle 1/4 tsp salt while frying if desired. Remove and set on paper towel-lined plate. Keep warm.

Tomato-onion puree

Roast and blend tomatoes and aromatics

Heat a small dry skillet over medium-high heat and roast the quartered tomatoes until skin blisters and they soften (6–8 minutes). Alternatively, you can broil them 6–8 minutes. In the same skillet, briefly char the chopped onion, ginger and garlic for 2–3 minutes until slightly softened. Let cool, then transfer tomatoes, onion, ginger and garlic to a blender. Add tomato paste if using and blend to a very smooth puree. If using cashews for extra creaminess, soak cashews in 60 ml warm water for 15 minutes, then add to blender and blend until silky. Set puree aside.

Spiced gravy

Temper whole spices

In a heavy saucepan or deep skillet, heat 3 tbs butter + 1 tbs oil over medium heat (oil prevents butter from burning). Add bay leaf, 1 tsp cumin seeds, 2 cardamom pods (crushed lightly) and 1-inch cinnamon stick. Sauté for 30–45 seconds until fragrant.

Cook the puree

Pour the tomato-onion (and cashew, if used) puree into the pan. Stir, bring to a gentle simmer and cook uncovered over medium-low heat for 10–12 minutes, stirring occasionally, until the raw smell disappears and the mixture thickens slightly.

Add powdered spices

Reduce heat to low. Stir in 1/2 tsp red chili powder, 1/4 tsp turmeric, 1 tsp ground coriander, 1/2 tsp garam masala, 1 tsp salt and 1/2 tsp sugar. Simmer gently for 4–5 minutes so the spices bloom and the gravy becomes glossy. Taste and adjust salt/chili.

Finish & combine

Add cream and kasuri methi

Lower heat to very low. Stir 120 ml heavy cream into the gravy gradually to avoid curdling; reserve a tablespoon for garnish if desired. Crush 1 tsp kasuri methi between your palms and add to the pan; stir. If the gravy is too thick, add 1–2 tbs warm water to reach desired consistency.

Combine paneer with gravy

Gently add the fried paneer cubes to the simmering gravy and coat them carefully so they don't break. Warm for 3–4 minutes on low heat—do not boil vigorously to avoid toughening the paneer.

Final garnish

Stir in 1 tbs unsalted butter for shine. Sprinkle chopped cilantro and drizzle the reserved cream/dollop of butter on top before serving.

Serve

Serve hot with naan, roti, paratha or steamed basmati rice. Leftovers keep well refrigerated for 2–3 days; gently reheat on low with a splash of water or cream to loosen the gravy.