Paneer Butter Masala Recipe

Name: Sula Indian Restaurant, Commercial Drives Paneer Butter Masala Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 grams Paneer; 3 tbs Butter; 1 medium Onion; 3 medium Tomatoes; 1 tbs Ginger-Garlic Paste; 50 grams Cashew Nuts; 100 ml Cream; 1 tsp Garam Masala; 1 tsp Red Chili Powder; 1 tsp Turmeric Powder; to taste Salt; 1 tsp Coriander Powder; to taste Cilantro (for garnish)

Inspired by Sula Indian Restaurant, Commercial Drive

Time45m

Serves4

Gluten Free

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Ingredients

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Ingredients

8.82 oz (250 grams) Paneer

3 tbs Butter

1 medium Onion

3 medium Tomatoes

1 tbs Ginger-Garlic Paste

1 3/4 oz (50 grams) Cashew Nuts

0.42 cup (100 ml) Cream

1 tsp Garam masala

1 tsp Red Chili Powder

1 tsp turmeric powder

to taste Celtic sea salt

1 tsp Coriander powder

to taste Cilantro (for garnish)

Method

Directions

Prepare the Cashew Paste

Soak the cashew nuts in warm water for about 30 minutes. Drain and blend with a little water to make a smooth paste.

Cook the Onions

In a pan, heat the butter on medium heat. Add finely chopped onions and sauté until they turn golden brown.

Add Ginger-Garlic Paste

Add the ginger-garlic paste to the pan and cook for another 2 minutes until the raw smell disappears.

Add Tomatoes and Spices

Add chopped tomatoes to the pan along with turmeric, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and oil separates from the mixture.

Blend the Mixture

Transfer the cooked mixture to a blender and blend until smooth. Return to the pan.

Combine with Cashew Paste

Add the cashew paste and garam masala to the blended mixture. Add water to adjust the consistency as needed and let it simmer for 5 minutes.

Add Paneer and Cream

Add cubed paneer and cream to the pan. Stir gently to coat the paneer with the sauce and simmer for another 5 minutes.

Garnish and Serve

Garnish with chopped cilantro and serve hot with gluten-free naan or rice.