Serves 4
Paneer Butter Masala, Paneer Makhni or Butter Paneer is a rich and creamy Paneer curry. This classic South Asian Recipe is made with cubed Paneer (Indian Cottage Cheese), Onions, Tomatoes, Spices and Cream.
Ingredients
- 2 tbsp Oil
- 1 tsp Cumin Seeds
- 1 Onion, finely chopped
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 200g Plum Tomatoes, pureed
- 1 tsp Coriander Powder
- 1/4 tsp Turmeric powder
- 1 tsp Red Chilli Powder (adjust to taste)
- 1 tsp Garam Masala
- Salt to taste
- 200 g Paneer, cut into cubes
- 2 tbsp Double Cream
- 1 tbsp Honey
Instructions
Heat butter in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
Add ginger and garlic paste and cook for a minute.
Then add tomato puree and cook until the oil separates from the mixture.
Add turmeric powder, garam masala, red chili powder, and salt. Mix well and cook for a couple of minutes.
Add paneer cubes and cook for another 2-3 minutes.
Stir in cream and honey and simmer for a few minutes until the flavours meld together.
Serve hot with naan or rice.
Variations
Soak a handful of Cashews in water for 20 minutes and blend to form a paste. Add along with the Cream to thicken the Paneer Curry.
Serving Suggestion
Serve hot with Rice, Chapatti, Naan or Paratha.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the Microwave or on the stove.
Products used in this Recipe:
- Roohts Cumin Seeds
- Roohts Coriander Powder
- Roohts Turmeric Powder
- Roohts Red Chilli Powder
- Roohts Garam Masala Powder
- Roohts Salt
