Paneer Butter Masala
User Reviews
4.9
39 reviews
Excellent
Paneer Butter Masala
Report
This easy Paneer Butter Masala recipe is a tasty Indian curry with fried paneer cheese in a creamy cashew-based curry sauce. 25 mins.
Share:
Ingredients
- ¼ cup 35g cashews (unsalted, raw)
- 9 oz 250g paneer, cut into ¾ inch pieces (a firm Indian cheese)
- 2 tablespoons butter
- 1 yellow onion diced
- thumb-sized piece of ginger peeled and chopped
- 3 garlic cloves peeled and chopped
- 4 large ripe tomatoes roughly chopped
- 1 teaspoon canola oil or vegetable oil
- 2 teaspoons garam masala
- 1 teaspoon ground cinnamon
- ½ teaspoon mild chili powder or to taste
- ½ teaspoon sugar
- ½ teaspoon salt
- 3 tablespoons heavy cream (double cream)
- ½ teaspoon dried fenugreek leaves (kasuri methi) Just leave it out if you can't find it in the store.
Garnish (optional)
- Fresh cilantro (coriander), cream, onion seeds, chili flakes
Add to Shopping List
Instructions
- Soak the cashews in hot water for 15 minutes.
- If using store-bought paneer, soak the cubes in hot water for 15 minutes (no need if using homemade as it’s softer).
- Meanwhile, heat the butter in a large lidded frying pan, then add the onion and fry for 5 minutes or until translucent. Add the ginger and garlic and fry, stirring, for a further 1 minute.
- Add the onion mixture (and any cooking butter left in the pan) to a food processor or blender, along with the soaked cashews and tomatoes. Process until smooth.
- Drain the paneer, then heat the oil in the same pan (no need to clean first) over a medium heat. Add the paneer and fry for a few minutes until golden on all sides. Remove from the pan and set aside.
- Add the blended cashew/tomato sauce to the pan over a medium heat. Stir in the garam masala, cinnamon, chili powder, salt and sugar and simmer for 5 minutes or until the sauce thickens slightly.
- Stir in ½ cup (120ml) water and bring the butter masala sauce back to the boil and simmer for 1 minute.
- Stir in the cream, dried fenugreek and paneer and simmer for 5 minutes.
- Serve the Paneer Butter Masala garnished with a swirl of cream and cilantro/coriander leaves, with rice, naan or roti.
Notes
- Serving Suggestions
- Make it vegan: This recipe can be made vegan by using vegan butter, tofu (instead of paneer) and replacing the heavy cream with coconut cream or coconut milk.
- Storing: Store any leftover cheese curry in an airtight container in the fridge for 4-5 days.
- Freezing: Paneer butter masala can be frozen in an airtight container or freezer-safe bag with the air removed for up to 3 months. When ready to serve, thaw in the fridge overnight before reheating.
- Variations
- When purchasing cashews, make sure you use raw unsalted as cashews that are already roasted will not absorb water and soften properly.
- If your paneer is homemade, there is no need to soak it as it will be a soft enough texture to use.
- A high-speed blender is preferred to blend up the cashews and sauce ingredients to make sure it is creamy without any lumps.
- Make sure the cream is the last ingredient added as you don’t want it to separate when the sauce is cooking at a higher temperature.
- Traditionally, this dish is finished with a little dried fenugreek (kasoori methi), but if you don't have any, it still tastes incredible without it!
- Serve it over a steaming serving of Turmeric Rice.
- Make this Easy Naan Bread Recipe in just 15 minutes with 4 simple ingredients. Yeast-free.
- A great dish next to a side of Bombay Aloo Potatoes or some easy baked Vegetable Pakora.
- If you don’t have fresh tomatoes, you can use a can of crushed tomatoes in this recipe.
- Use tofu, chickpeas or white beans as a Paneer cheese substitute for vegan or vegetarian protein.
- Ghee can be used in place of both butter and canola oil.
Nutrition Information
Show Details
Calories
371kcal
(19%)
Carbohydrates
13g
(4%)
Protein
12g
(24%)
Fat
31g
(48%)
Saturated Fat
17g
(85%)
Trans Fat
1g
Cholesterol
73mg
(24%)
Sodium
370mg
(15%)
Potassium
406mg
(12%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1367IU
(27%)
Vitamin C
20mg
(22%)
Calcium
346mg
(35%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 13g | 4% |
| Protein | 12g | 24% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 370mg | 15% |
| Potassium | 406mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1367IU | 27% |
| Vitamin C | 20mg | 22% |
| Calcium | 346mg | 35% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
Other Recipes
You'll Also Love
