TasteToronto | Butter Paneer Masala

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Butter Paneer Masala

Easy

Butter Paneer Masala

Nadia Boachie

Nadia Boachie

Instagram
Butter Paneer Masala

Method

Butter Paneer Masala 11 Steps

  • Step 1

    In a medium bottom pan, add oil, green cardamom, bay leaf, cinnamon stick and cloves. Sauté for 1 minute until fragrant.

  • Step 2

    Add ginger paste, garlic paste and onion.

  • Step 3

    Sauté for about 3 minute until onion is translucent.

  • Step 4

    Add your chopped tomatoes and cashews, cover and let simmer on low for 20 minutes, adding a tablespoon of water if the pan starts drying up.

  • Step 5

    After 20 minutes, remove whole spices, bay leaf, cinnamon stick and cloves but leave cardamom pods.

  • Step 6

    Let mixture cool down slightly then transfer to blender and blend until extremely smooth, adding 1 cup of water to assist with blending.

  • Step 7

    In the same pan, add 2 tablespoons of butter and add kashmiri red chili powder and fry for about 20 seconds.

  • Step 8

    Add your blended sauce, tomato paste (if using), sugar, salt to taste and garam masala.

  • Step 9

    Cook for 2 minutes, add in cream and mix.

  • Step 10

    Add in your cubed paneer and cook for an additional 3 minutes.

  • Step 11

    Serve in dish, garnish with cilantro and serve with naan or rice.

Tags:

Toronto Recipes

Indian Recipes

Indian Food

Butter Masala

Paneer Masala

Butter Paneer Masala

Easy

Butter Paneer Masala

Nadia Boachie

Nadia Boachie

Instagram
Butter Paneer Masala

Yields:

Serves 4

Prep Time:

0 hours 20 mins

Cook Time:

1 hours 0 mins

0.0

Rate This Recipe

Indian

Main Dishes

Ingredients

Sauce

  • 2 teaspoons vegetable oil

  • 2 green cardamom pods

  • 1 bay leaf

  • 1/2 inch cinnamon stick

  • 3-4 cloves, minced

  • 1 1/2 teaspoons ginger paste

  • 1 teaspoon kashmiri red chili powder

  • 1 teaspoon garam masala

  • 1 teaspoon coriander powder

  • 1 large white onion, roughly chopped

  • 3-4 large tomatoes, roughly chopped

  • 10-15 whole cashews raw

  • 1 cup water

Paneer Butter Masala

  • 2 tablespoons unsalted butter

  • 3/4 teaspoon salt or to taste

  • 1/2 teaspoon sugar

  • 3-4 tablespoons heavy cream

  • 1 tablespoon tomato paste (optional)

  • 250 grams paneer, cut into cubes

  • 2 teaspoons crushed kasuri methi (dried fenugreek leaves)

  • Chopped cilantro, to garnish

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Method

Butter Paneer Masala 11 Steps

  • Step 1

    In a medium bottom pan, add oil, green cardamom, bay leaf, cinnamon stick and cloves. Sauté for 1 minute until fragrant.

  • Step 2

    Add ginger paste, garlic paste and onion.

  • Step 3

    Sauté for about 3 minute until onion is translucent.

  • Step 4

    Add your chopped tomatoes and cashews, cover and let simmer on low for 20 minutes, adding a tablespoon of water if the pan starts drying up.

  • Step 5

    After 20 minutes, remove whole spices, bay leaf, cinnamon stick and cloves but leave cardamom pods.

  • Step 6

    Let mixture cool down slightly then transfer to blender and blend until extremely smooth, adding 1 cup of water to assist with blending.

  • Step 7

    In the same pan, add 2 tablespoons of butter and add kashmiri red chili powder and fry for about 20 seconds.

  • Step 8

    Add your blended sauce, tomato paste (if using), sugar, salt to taste and garam masala.

  • Step 9

    Cook for 2 minutes, add in cream and mix.

  • Step 10

    Add in your cubed paneer and cook for an additional 3 minutes.

  • Step 11

    Serve in dish, garnish with cilantro and serve with naan or rice.

Tags:

Toronto Recipes

Indian Recipes

Indian Food

Butter Masala

Paneer Masala

Butter Paneer Masala