When you are craving something ethic, cheeses, and spicy but you don’t have time to create a huge feast, then why not make this Butter Paneer Masala.
This is the same skeleton I use when I am making butter chicken which is slightly adapted for paneer. When using paneer, there is no need to pre-marinade; just add the paneer cubes to the gravy and simmer for a few minutes.
Butter Paneer Masala
Ingredients
- 2 bay leaves
- 1 inch cinnamon stick
- 4-5 cloves
- 2-3 cardamon pods
- 1 tsp whole cumin
- 15-20 cashews, soaked in milk or water
- 1 tsp sugar
- 2 tsp chili powder
- 1 tsp Kashmiri chili powder, for color, optional
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp turmeric
- 2 tsp salt
- 2-3 tsp Kasuri methi leaves
- 1 onion, roughly chopped
- 2 tomatoes, roughly chopped
- 2 garlic cloves, cut in half
- 1 inch ginger, roughly chopped
- 2 red chili, split
- 1-2 tbs butter
- 200 g paneer, cubed
- 2-3 tbs cream
- 1/4 cup chopped cilantro for garnish
Directions
- In a deep pot heat butter
- Add cinnamon stick, cloves, cardamon pods, cumin seeds to butter and saute until fragrant
- Add red chili, garlic, and ginger and cook until fragrant
- Add onion, then tomatoes, then softened cashew in milk or water, and cook for about 20 minutes. Until tomatoes and onions are soft
- While tomatoes are simmering cube up paneer
- After tomatoes are after remove cardamon, cinnamon, cloves from the tomato mixture and blend in a blender
- Return empty deep pot back to stove and heat 1 tbs butter
- After butter had melted add Kashmiri powder and bay leaves and cook until fragrant
- Pout Blended tomato mixture back into pan and add chili powder, cumin, coriander, turmeric, sugar and cook for 5 minutes
- Add cream, Kasuri methi and mix
- Add paneer and cook for 5 minutes
- Garnish with chopped cilantro
- Serve wit rice, roti, or naan and ENJOY!