Paneer Butter Masala

Name: Paneer Butter Masala
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving
Ingredients: 1 tablespoon ghee; 1 cinnamon stick; 1 Indian bay leaf; 3 garlic cloves; 1 tablespoon ginger paste; 15 raw cashews; 8 oz tomato sauce; 2 teaspoon garam masala; 1 ½ teaspoon turmeric powder; 1 ½ teaspoon ground cumin; 1 teaspoon red chili powder; 1 teaspoon kosher salt; ½ cup plain greek yogurt; 1/2 cup heavy cream; 2 tablespoons butter; 8 oz paneer; 2 teaspoons fenugreek leaves; chopped cilantro

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Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4
Calories
429 kcal
Course
Main Course
Cuisine
Indian

Paneer Butter Masala

Chad Dorsey

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Paneer butter masala is a flavor-packed vegetarian cheese curry recipe. Made with passata, cream, and spices, it’s incredibly delicious!

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Ingredients

Servings

1 tablespoon ghee butter or vegetable oil
1 cinnamon stick
1 Indian bay leaf
3 garlic cloves minced
1 tablespoon ginger paste
15 raw cashews
8 oz tomato sauce or passata, (See Note 1)
2 teaspoon garam masala
1 ½ teaspoon turmeric powder
1 ½ teaspoon ground cumin
1 teaspoon red chili powder
1 teaspoon kosher salt
½ cup plain greek yogurt
1/2 cup heavy cream
2 tablespoons butter
8 oz paneer cubed (250 grams)
2 teaspoons fenugreek leaves
chopped cilantro for garnish

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Instructions

Heat ghee or oil over high heat in a large fry pan or wok. Quickly fry the cinnamon stick and Indian bay leaf for a minute. Add the garlic, ginger paste and cashews, cook, stirring constantly for 1 minute.
Reduce heat to low and add passata (or tomato sauce), garam masala, turmeric, cumin, red chili powder and salt. Cook for 2 minutes. Stir in the yogurt, cover slightly with lid (mixture may sputter) and simmer 10 minutes.
Remove and discard cinnamon stick and bay leaf. Use an immersion blender and carefully puree until smooth. Alternatively, transfer contents to a high speed blender or food processor to make the puree.
Add cream, paneer, fenugreek leaves and 2 tablespoons ghee or butter. Stir thoroughly to combine.
Garnish with cilantro leaves and pinch of garam masala. Serve over rice with side of garlic naan or other bread of choice. (See Note 2).

Notes

Either tomato sauce or tomato passata may be used. Tomato passata is uncooked tomato puree that has been strained of seeds and skins. Unlike tomato sauce, passata is not cooked, and often has other ingredients such as carrots, onions, sugar and garlic. If you want little bits of tomato in the sauce, passata works well. For a smoother consistency, use tomato sauce. If you can't find it, puree canned tomatoes is a good substitute.
You can pick up frozen baked naan at most supermarkets or Trader Joe's if available near you.

Nutrition Information

Show Details

Calories 429kcal (21%) Carbohydrates 10g (3%) Protein 14g (28%) Fat 38g (58%) Saturated Fat 22g (110%) Trans Fat 1g Cholesterol 104mg (35%) Sodium 975mg (41%) Potassium 339mg (10%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1021IU (20%) Vitamin C 5mg (6%) Calcium 354mg (35%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 429 kcal

% Daily Value*

Calories	429kcal	21%
Carbohydrates	10g	3%
Protein	14g	28%
Fat	38g	58%
Saturated Fat	22g	110%
Trans Fat	1g	50%
Cholesterol	104mg	35%
Sodium	975mg	41%
Potassium	339mg	7%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	1021IU	20%
Vitamin C	5mg	6%
Calcium	354mg	35%
Iron	2mg	11%