Paneer Butter Masala: Recipe with Photos

Paneer Butter Masala is a tender and aromatic dish with a rich flavor, where butter and cashews add a creamy texture, while cloves, cardamom, ginger, and garlic create a spicy and warm bouquet, complemented by the sweetness of tomatoes and onions.

Step-by-step recipe

Step 1:

Place vegetable oil in a roasting pan on the stove, add butter, cloves, cardamom and lightly fry over low heat.

Step 2:

Slice the onion into half rings, slice the ginger, and add to the pan along with the garlic cloves. Cook, stirring occasionally, over low heat until the onion is soft.

Step 3:

Cut the tomato into half wedges, halve the cashews and add to the roasting pan.

Step 4:

Stir-fry until soft, then cover and simmer for 10 minutes.

Step 5:

Remove the pan from the heat, cool the contents completely and grind in a blender until smooth.

Step 6:

Strain the mixture through a sieve into a clean bowl.

Step 7:

Add vegetable and butter oil, bay leaves, and chili pepper to a clean frying pan and lightly fry.

Step 8:

Finely chop the onion, add to the pan and fry, stirring, until golden brown.

Step 9:

Add turmeric, chilli powder, coriander and cumin, garam masala and salt and stir-fry over low heat.

Step 10:

Add the tomato and onion paste and cook, stirring, until the oil separates.

Step 11:

Pour in water and mix well.

Step 12:

Add cream and mix well.

Step 13:

Add paneer, mix gently, cover and cook for 5 minutes.

Step 14:

Add kasuri methi, finely chopped coriander and mix.

Step 15:

Serve garnished with cream and chapati.

Cooking tips

Watch the consistency – it should not be too thick or too runny.

Dried fenugreek leaves (kasuri methi) can be purchased online or in Indian grocery stores. They can also be substituted with celery leaves (not stalks!), alfalfa, or watercress, which have a similar bitter taste.

Paneer can be made yourself from milk boiled with lemon juice, or replaced with Adyghe cheese.