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Paneer Butter Masala
Paneer Butter Masala is a traditional Indian recipe (from Indian restaurants) for the classic Vegetarian version of butter masala that uses paneer cheese rather than chicken as the main ingredient. The full recipe is presented here and I hope you enjoy this classic Indian version of: Paneer Butter Masala.
prep time
15 minutes
cook time
20 minutes
Total Time:
35 minutes
Serves:
2
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesMilk RecipesIndian Recipes
Here is another classic Indian Restaurant curry (as in restaurant in India not BIR). This is a vegetarian dish with paneer (Indian cottage cheese) presented in a mildly spiced curry gravy thickened and enriched with onions.
Ingredients:
For the Onion Paste:
1 large red onion, chopped
5-6 garlic cloves, chopped
3cm (1 inch) piece of fresh ginger, chopped
For the Cashew Paste:
8-10 cashew nuts
Water
For the Paneer Butter Masala:
2 tbsp oil
1 tsp ground cumin
1 tsp
garam masala
1 tsp Kashmiri chilli powder
2 tbsp tomato puree
Water
1 tbsp butter
¼ tsp fenugreek seeds
1 small onion, diced
(60ml (¼ cup) double (heavy) cream
60ml (¼ cup) milk
250g (½ lb)
paneer cheese, cut into cubes
70g (½ cup) frozen green peas
Salt to taste
Method:
For the Onion Paste: Place the onions, garlic and ginger in the small bowl of a food processor. Process to a smooth paste, then set aside.
For the Cashew Paste: Place the cashew nuts in a food processor or grinder. Add a little water, and grind to a smooth paste. Set aside.
For the Paneer Butter Masala: Heat 1 tbsp oil in a large frying pan over medium-high heat. Add the onion paste, and fry, stirring, for 4-5 minutes or until browned. Add the ground cumin, garam masala and red chilli powder and fry for 1 minute more. Now stir in tomato puree, and fry, stirring, for another minute. Stir in the cashew paste, and fry, stirring, for 1 minute. Add 120ml (½ cup) water. Cook, stirring occasionally, until oil separates. Take off the heat and aside.
Heat the butter and 1 tbsp oil in a second pan. When the butter is foaming, add the fenugreek seeds and fry for about 40 seconds, until aromatic. Add onions and fry, stirring occasionally, for 2-3 minutes or until just browned. Take the pan from the heat and set aside.
Return the first pan (with the tomato-onion mixture) to the heat. Add the fenugreek-onion mixture to the pan then stir in the cream, milk and paneer cubes and season to taste with salt.
Bring the mixture to a boil, reduce to a simmer and cook for 2-3 minutes. Add the frozen green peas and allow to heat through.
Serve warm as an accompaniment for rice, naan breads or flatbreads.
