Photograph of the finished Paneer butter masala

India · Phô mai paneer sốt bơ cà chua

Paneer butter masala

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Paneer cheese Paneer cheese 400 g
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 2
  • Photograph of Cashews Cashews 60 g
  • Photograph of Ghee Ghee 60 g
  • Photograph of Fresh cream Fresh cream 120 ml
  • Photograph of Garam masala Garam masala 12 g
  • Photograph of Kashmiri chili powder Kashmiri chili powder 8 g
  • Photograph of Ginger Ginger 20 g
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Dried fenugreek leaves (kasuri methi) Dried fenugreek leaves (kasuri methi) 4 g
  • Photograph of Sugar Sugar 12 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Soak cashews in hot water for 15 minutes to soften them.
  2. 2 Cook tomatoes with onions, ginger, garlic, and a little water for 15 minutes, then blend them with cashews to make a smooth sauce and strain through a sieve.
  3. 3 Melt the ghee butter, add the Kashmiri chili powder and garam masala, and sauté for 30 seconds until the color develops.
  4. 4 Pour in the tomato sauce and cook over low heat for 10 minutes until the sauce thickens and becomes glossy with oil.
  5. 5 Cut the paneer into cubes, add them to the sauce, season with salt and a little sugar, then cook for another 5 minutes.
  6. 6 Pour in the fresh cream, sprinkle crushed dried fenugreek leaves on top, then turn off the heat.

With an appliance

  • Oven 48 min

    Replace step 4: pour the tomato sauce into a pot, cover loosely, and set to 160 degrees for 12 minutes; about 2 minutes longer than on a stovetop, but the cashew sauce won't burn and doesn't need stirring. Add the pancake and cream later to maintain the texture and smoothness.

Start cooking