IFN Recipe

Paneer Butter Masala

40 min 4 servings Vegetarian North Indian

Rich, creamy tomato-based curry with soft paneer cubes. A North Indian restaurant favourite made easy at home with India Food Network's recipe.

250g paneer (cubed)

3 tomatoes (pureed)

2 tbsp butter

1 cup fresh cream

1 onion (finely chopped)

1 tbsp ginger-garlic paste

10 cashews (soaked)

1 tsp garam masala

1 tsp red chilli powder

1/2 tsp turmeric

Salt to taste

Fresh coriander for garnish

Blend tomatoes and cashews into a smooth paste.

Heat butter in a pan and saute onions until lightly golden.

Add ginger-garlic paste and cook for 2 minutes until fragrant.

Pour in the tomato-cashew paste and cook for 10 minutes, stirring often.

Season with garam masala, red chilli powder, turmeric, and salt.

Stir in the fresh cream and simmer gently for 5 minutes.

Add paneer cubes and cook on low heat for 3 to 4 minutes.

Finish with coriander and a swirl of cream before serving with naan or rice.

Pro Tip

For restaurant-style richness, add a tablespoon of kasuri methi at the spice stage and crush it between your palms first.

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