Paneer Butter Masala
Paneer butter masala is a flavor-packed vegetarian cheese curry recipe. Made with passata, cream, and spices, it’s incredibly delicious!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 tbsp ghee (butter or vegetable oil)
- 1 cinnamon stick
- 1 Indian bay leaf
- 3 garlic cloves (minced)
- 1 tbsp ginger paste
- 15 raw cashews
- 8 oz tomato sauce (or passata, (See Note 1))
- 2 tsp garam masala
- 1+1/2 tsp turmeric powder
- 1+1/2 tsp ground cumin
- 1 tsp red chili powder
- 1 tsp kosher salt
- 1/2 cup plain Greek yogurt
- 1/2 cup heavy cream
- 2 tbsp butter
- 8 oz paneer (cubed (250 grams))
- 2 tsp fenugreek leaves
- chopped cilantro (for garnish)
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Add cream, paneer, fenugreek leaves and 2 tablespoons ghee or butter. Stir thoroughly to combine.
- 5
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).