Paneer Butter Masala

• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can coconut milk
• 1/2 cup heavy cream
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 8 oz paneer, cubed
• Salt to taste
• Fresh cilantro, chopped for garnish

Steps

1. 1 Heat oil in a large skillet over medium heat. Add cumin seeds and let them sizzle for 10 seconds.
2. 2 Add onion and sauté until golden brown.
3. 3 Stir in garlic and ginger, cooking until fragrant.
4. 4 Add turmeric, coriander, garam masala, and chili powder; cook for 1 minute.
5. 5 Pour in diced tomatoes and simmer until the mixture thickens.
6. 6 Stir in coconut milk, heavy cream, tomato paste, and sugar. Simmer gently.
7. 7 Add paneer cubes and heat through, but do not boil.
8. 8 Season with salt to taste and garnish with fresh cilantro before serving.

Equipment

• Large skillet
• Spatula
• Cutting board
• Knife

Variations

• For a vegan option, substitute paneer with chickpeas or tofu.
• Add spinach for a verdant twist.

Substitutions

• If coconut milk is unavailable, use heavy cream for a richer sauce.
• Substitute garam masala with a mix of cinnamon, cloves, and black pepper.

Pairings

• Basmati rice
• Naan bread
• Cucumber salad

Nutrition

Tips

• For a richer taste, use homemade garam masala.
• Paneer can be pressed and pan-fried for a crispy exterior.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with steamed basmati rice or warm naan bread.
• Pairs wonderfully with a side of cucumber raita.

FAQ