Paneer Butter Masala

Paneer cubes simmer in a smooth tomato gravy enriched with butter and cream. This home-style version uses a modest amount of cream and finishes with kasuri methi for a fragrant aroma.

Cuisine: Indian | Prep: 15 minutes | Cook: 30 minutes | Yield: 4 servings

Ingredients

• 400 g paneer, cut into cubes
• 25 g butter
• 1 tsp neutral oil
• 1 onion, finely diced
• 2 tsp grated ginger
• 2 garlic cloves, minced
• 400 g canned crushed tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp Kashmiri chili powder
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 150 ml water
• 75 ml cream
• 1 tsp crushed kasuri methi (dried fenugreek leaves)
• 3/4 tsp fine salt
• 1 tsp sugar, optional

Method

1. Heat butter and oil in a saucepan over medium heat. Cook onion for 6–8 minutes until soft and lightly golden.
2. Add ginger and garlic for 30 seconds, then cumin, coriander, chili powder and turmeric for 15 seconds.
3. Add tomatoes and salt. Cook for 8–10 minutes, stirring, until thickened.
4. Take off the heat and blend carefully with an immersion blender until smooth. Add water and return to a gentle simmer.
5. Add paneer and simmer gently for 4–5 minutes. Stir in cream, garam masala and kasuri methi.
6. Taste and add optional sugar if the tomatoes are sharp. Warm through gently and serve with rice or roti.

Cook’s tip

Avoid vigorous boiling after adding paneer; gentle heat keeps it tender. Kashmiri chili adds color with milder heat than many other chili powders.