Paneer Butter Masala
This Paneer Butter Masala brings tender cubes of paneer and a rich, velvety tomato sauce together for a comforting Indian favorite!
Servings: 4 servings
Calories: 406kcal
Equipment
Ingredients
- 1 Tbsp extra virgin olive oil
- ¼ tsp ground cardamom
- 1 cup yellow onion diced
- 1 inch fresh ginger peeled and sliced
- 6 cloves garlic minced
- 2 cups tomatoes quartered
- 16 whole cashews raw and unsalted
- 1 tsp salt
- 1 tsp granulated sugar
- ¾ tsp paprika
- ¾ tsp garam masala
- 1 tsp coriander powder
- 1 1/2 cups water divided
- 2 Tbsp butter
- 1 bay leaf
- 1 cinnamon stick
- 3 whole cloves
- 10 oz paneer cut into bite sized pieces
- ½ Tbsp dried fenugreek leaves
- 3 Tbsp heavy cream
- 1 Tbsp fresh cilantro for garnish
Instructions
- In a large pan over medium high heat add the oil.
- Next, add the garlic, ginger, cardamom, and onions. Cook for 4-5 minutes until onions have softened. Reduce the heat if needed to prevent the garlic from burning.
- Add the tomatoes, salt and cashews. Cook for 5-7 minutes or until tomatoes break down and turn mushy.
- Add in the paprika, coriander, and garam masala and stir for another 2 minutes until fragrant. Then turn off the heat and set aside to cool.
- Pour 1 cup of the water into a blender or food processor along with the tomato mixture and blend until smooth.
- In the same pan add the butter, bay leaf, cinnamon stick, and cloves and cook for 1 minute until butter has melted.
- Then using a large strainer, strain the tomato mixture into the pan.
- Pour in the other ½ cup of water into the pan. Cover your pan and cook on medium-high heat for 10-12 minutes stirring occasionally.
- Remove the bay leaf, cinnamon stick and cloves.
- Next, stir in the sugar, fenugreek leaves, and paneer. Cook covered for a few minutes on low heat then stir in the cream and turn off the heat.
- Garnish with an additional Tablespoon of cream, if desired, and freshly chopped cilantro if desired and enjoy!
Notes
You can store any leftovers of this masala in an airtight container in your fridge for 3-4 days. For longer storage you can freeze this recipe in your freezer for up to 3 months.
To reheat, thaw overnight in the fridge and then you can reheat on the stovetop with a splash of cream or in the microwave until everything has warmed through.
Nutrition
Serving: 1serving | Calories: 406kcal | Carbohydrates: 15g | Protein: 13g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 660mg | Potassium: 335mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1158IU | Vitamin C: 15mg | Calcium: 395mg | Iron: 1mg
