Creamy, rich, smooth and indulgent, there really is no better than our Paneer Butter Masala! A favourite at Indian restaurants, this dish is simple to reproduce at home. The secret to the depth and richness of the dish, is not just the butter and cream, but cashews! Enjoy with roti, naan or basmati rice.
Prep time 40 minutes
Cooking time 30 minutes
Ingredients in bold available at The Spice Emporium.
Cashew and Tomato Purees
- 18 to 20 whole cashews, soaked in ⅓ cup hot water for 30 minutes, drained
- 4 to 5 medium-size jam tomatoes, diced
- 1 tbs oil
- 2 tbs butter
- 1 bay leaf
- 1 tsp ginger paste
- 3 to 4 garlic cloves, crushed
- ½ to 1 tsp The Spice Emporium Hot Kashmiri Masala
- Water, as required
- 2.5 cm ginger – julienned, reserve a few for garnishing
- 1 or 2 green chilli – finely chopped (reserve a few for garnishing)
- 150 grams paneer, cubed
- 1 tsp The Spice Emporium Kasuri Methi (dry fenugreek leaves), crushed – optional
- 1 tsp The Spice Emporium Garum Masala
- 3 tbs fresh cream – optional
- ¼ to 1 tsp sugar – optional, add as required depending on the sourness of the tomatoes
- salt, to taste
Garnish – optional
- 2 tbs chopped coriander leaves
- a few ginger julienne
- 2 tbs fresh cream
- 2 tsps butter
Cooked Lal Qilla Basmati rice or fresh rotis, frozen naan, pickles and papad.
- Into a blender or grinder, add the soaked cashews and 2 to 3 tbs of water and grind into a smooth paste, ensuring there are no tiny pieces left. Set aside.
- Clean the blender, add 2 cups of diced tomatoes and blend until smooth. Set aside. (Don’t add any water while blending).
- Melt butter in a pan on low heat. Next, add bay leaf and fry for 2 to 3 seconds until aroma emits from oil.
- Add the crushed ginger and garlic and saute for a few seconds until the raw aroma vanishes.
- Now add the tomato puree and stir well. Cook for 5 to 6 minutes, then add The Spice Emporium Hot Kashmiri Masala and garam masala and continue to stir. Saute until you see the oil appearing on the sides of the tomato paste and it begins to thicken and clump lightly.
- Next, add the cashew paste and stir well. Saute the cashew paste for 3-4 minutes, stirring continuously as it cooks fast, until the oil begins to appear on the sides of the paste.
- Add water and mix well. Leave it to simmer on low heat until it begins to boil.
- After 2 to 3 minutes of boiling, add ½ ginger julienne and chillies in the chutney to cook before adding water. (Keep aside some ginger julienne for garnishing).
- After 3 to 4 minutes, add salt according to your desired taste and add ½ to 1 tsp of sugar (optional). The amount of sugar you add will depend on the sourness of the tomatoes. Adding sugar is optional and if you add cream you will require less sugar.
- Next, stir well and leave it to simmer for a minute.
- The gravy will now thicken, once it reaches your desired consistency, add the paneer cubes and stir gently. It is advised to allow the gravy of the paneer butter masala to thicken to a medium consistency.
- Add The Spice Emporium Garam Masala, The Spice Emporium Kasuri Methi and cream. Stir gently and switch off the stove.
- garnish the paneer butter masala with coriander leaves and ginger julienne, dot with butter and drizzle cream.
- Served hot with naan, roti or basmati rice.
- To compliment your meal, add pickle and papad.