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Indian · Dinner

Paneer butter masala

Soft paneer warmed briefly in a luxurious, strained North Indian onion-tomato-cashew gravy finished with cultured butter, cream, cardamom, and kasuri methi.

About 55 minTotal
About 55 minActive
$$Cost
ModerateDifficulty
Makes 6 servings
Paneer butter masala with tender ivory paneer cubes in smooth flowing tomato, cashew, butter, cream, and fenugreek gravy beside naan.

Equipment

  • Finely chop and simmer longer; press through a sieve when the sauce must be smooth.

Ingredients

1× recipe · Makes 6 servings

  • 1 1/2 pounds fresh paneer, cut into 1-inch cubes
  • 1 tablespoon neutral oil
  • 4 green cardamom pods, cracked
  • 1 medium yellow onion, sliced
  • 1 tablespoon sliced ginger
  • 5 garlic cloves
  • 1 1/2 pounds ripe tomatoes, chopped
  • 1/3 cup raw cashews
  • 1 teaspoon Kashmiri chile powder
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups water, divided
  • 4 tablespoons cultured unsalted butter, divided
  • 1 tablespoon kasuri methi, crushed
  • 1 teaspoon jaggery or sugar
  • 1/2 cup heavy cream
  • 6 naan breads

Instructions

  1. Heat oil and bloom cardamom 30 seconds. Add onion, ginger, and garlic and cook until translucent, not deeply brown, 5 minutes. Add tomatoes, cashews, chile powder, coriander, garam masala, and salt and cook covered until collapsed.

  2. Cool briefly, add 1 cup water, and . Pass through a fine sieve into a clean saucepan, pressing firmly, and discard fibrous solids.

  3. Add 3 tablespoons butter and remaining water. Cover partly and simmer gently 10 to 12 minutes, stirring often, until glossy and flowy enough to coat paneer without standing stiff.

  4. Add kasuri methi, jaggery, and paneer and warm over low heat only 2 to 3 minutes; do not boil or fry the cheese.

  5. Turn off heat, stir in cream and remaining cold butter, adjust salt and tomato balance, and serve immediately with naan.

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