Butter Paneer Masala

Recipe by Lee Ann Naidoo

This creamy Butter Panner is a flavour bomb. Rich creamy and oh so delicious It pairs perfectly with warm roti, naan or fluffy rice.

Ingredients

Ingredients in bold available at The Spice Emporium.

For the Paneer

500g Spice Emporium Paneer
⁠2 tbsp Spice Emporium Instant Wet Tikka Masala
Oil, for frying
Warm water, for soaking

For the Curry

Oil, for cooking

⁠3 cinnamon sticks
⁠6 elachi (cardamom pods)
⁠6 whole cloves
⁠2 small onions, chopped
⁠6 plum tomatoes
⁠A little fresh mint
⁠A little fresh dhania (coriander)
6 cashew nuts
2 tsp Spice Emporium Wet Leaf Masala
⁠3 tsp Spice Emporium Mild Kashmiri Chilli Powder
1 tsp Spice Emporium dhania (coriander) powder
⁠1 tsp Spice Emporium jeera (cumin) powder
1 tsp Spice Emporium garam masala
⁠½ tsp Spice Emporium turmeric powder
⁠1 tsp Spice Emporium kasuri methi (dried fenugreek leaves), crushed
Salt, to taste
⁠Sugar, to taste
⁠250 ml fresh cream (you may not need all of it)
⁠A sprinkle of chaat masala

Method

Prepare the paneer: Soak the paneer in warm water to soften it and make it tender. Drain, then coat the paneer with the Spice Emporium Tikka Masala.
Heat some oil in a pan and fry the paneer until lightly golden. Remove from the pan and set aside.
Make the curry base: Add oil to a pot and fry the cinnamon sticks, elachi and cloves until fragrant.
Add the chopped onions and give everything a good mix.
Push the onions to the side of the pot and add the Wet Leaf Masala, Kashmiri chilli powder, dhania powder, jeera powder, garam masala and turmeric. Fry the masala briefly in the oil to release the flavours.
⁠Mix the onions and spices together.
⁠Blend the plum tomatoes with a little fresh mint, fresh dhania and the cashew nuts. Add a little sugar to the blended tomatoes to balance the acidity.⁠
Add the blended tomato mixture to the pot and mix well.
⁠Add kasuri methi
Cook until the oil begins to separate from the tomato mixture. This is how you know the curry base is ready to blend.
Blend the sauce until completely smooth using a blender or stick blender.
Return the smooth sauce to the pot and add the fried paneer.
Add the fresh cream gradually, using as much of the 250 ml as you need to reach your desired creaminess.
Sprinkle with a little chaat masala and give everything a gentle mix.
Simmer gently for a few minutes, allowing the paneer to absorb the creamy
Taste and adjust the salt and seasoning if needed.