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Paneer Butter Masala

40 min

Ingredients

Paneer

  • 450 g paneer, cut into small cubes
  • 4 tbsp canola oil (divided)

Aromatics

  • 1 small cinnamon stick
  • 2 green cardamom pods
  • 2 cloves
  • 1 small onion, finely chopped

Sauce

  • ½ cup butter, cut into cubes (divided)
  • 2 cups tomato sauce (passata works well)
  • 1 tbsp sugar
  • 1 tsp red chili powder
  • 2 tbsp dried fenugreek leaves (kasuri methi), divided
  • 1 tsp garam masala
  • 2 cups heavy cream
  • Salt to taste

To serve

  • Basmati rice or naan

Method

Method

  1. Heat 3 tbsp of the oil in a large non-stick pan on medium-high.
  2. Add the paneer in batches (don't crowd the pan). Cook, turning, until golden on all sides. Drain on paper towel.
  3. In the same pan, add the last 1 tbsp of oil. Add cinnamon stick, cardamom pods, and cloves. Heat 10 to 15 seconds, until the cloves puff up.
  4. Add the onion. Sauté until soft and slightly golden.
  5. Add ¼ cup of the butter, the tomato sauce, sugar, red chili powder, 1 tbsp of the fenugreek leaves, and the garam masala. Stir.
  6. Cook for 15 to 20 minutes, stirring occasionally, until the tomatoes thicken and the butter starts to separate.
  7. Add the rest of the butter and the cream (reserve a few tablespoons of cream for garnish). Salt to taste.
  8. Return the paneer to the pan. Simmer 1 minute to heat through.
  9. Garnish with the remaining fenugreek leaves and a drizzle of cream.

Substitutions

  1. No paneer? Halloumi works. Slice 1 cm thick and fry the same way.
  2. Pre-cooked chicken also works. Add it at the end when you return the paneer.