Recipes / Paneer butter masala
Delhi
Paneer butter masala
The vegetarian answer to butter chicken. Everything for the gravy is cooked together and blended until completely smooth, then finished in butter with a little cream. Mild, rich and loved by children.
- Serves
- 4
- Prep
- 10 min
- Cook
- 35 min
Method
- Heat the oil and butter in a pan. Add the onion, tomatoes, cashews, ginger and garlic with ½ cup water. Cover and cook for 10 to 12 minutes, until everything is very soft.
- Let it cool a little, then blend until completely smooth. For a restaurant-silky gravy, push it through a sieve.
- Melt the 2 tbsp butter in the same pan. Add the bay leaf and cardamom, then the chilli powder, and stir for a few seconds only.
- Pour in the purée straight away. Cook on medium heat for 8 to 10 minutes, stirring, until it thickens and turns glossy. Add hot water to bring it to the thickness you like, then the salt and sugar.
- Add the paneer, crushed kasuri methi and garam masala. Simmer for 2 to 3 minutes, stir in the cream, and serve.
Roop’s notes
- Kashmiri chilli gives the deep red colour without much heat.
- The sugar is there to balance sour tomatoes. Taste before you add it all.
- Serve with butter naan or jeera rice.
