Paneer Butter Masala
Paneer butter masala is an Indian curry of soft cheese in rich, buttery gravy. Make this easy masala recipe for delicious paneer makhani!
Heat ghee or oil over high heat in a large fry pan or wok. Quickly fry the cinnamon stick and Indian bay leaf for a minute. Add the garlic, ginger paste and cashews, cook, stirring constantly for 1 minute.
Reduce heat to low and add passata (or tomato sauce), garam masala, turmeric, cumin, red chili powder and salt. Cook for 2 minutes. Stir in the yogurt, cover slightly with lid (mixture may sputter) and simmer 10 minutes.
Remove and discard cinnamon stick and bay leaf. Use an immersion blender and carefully puree until smooth. Alternatively, transfer contents to a high speed blender or food processor to make the puree.
Add cream, paneer, fenugreek leaves and 2 tablespoons ghee or butter. Stir thoroughly to combine.
Garnish with cilantro leaves and pinch of garam masala. Serve over rice with side of garlic naan or other bread of choice. (See Note 2).
- Either tomato sauce or tomato passata may be used. Tomato passata is uncooked tomato puree that has been strained of seeds and skins. Unlike tomato sauce, passata is not cooked, and often has other ingredients such as carrots, onions, sugar and garlic.
If you want little bits of tomato in the sauce, passata works well. For a smoother consistency, use tomato sauce. If you can't find it, puree canned tomatoes is a good substitute.
- You can pick up frozen baked naan at most supermarkets or Trader Joe's if available near you.
Calories: 429kcal | Carbohydrates: 10g | Protein: 14g | Fat: 38g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 975mg | Potassium: 339mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1021IU | Vitamin C: 5mg | Calcium: 354mg | Iron: 2mg