Saucepan@saucepan · Shared this recipeFollowIndian · dinnerPaneer Butter MasalaA rich and creamy Indian curry with paneer cubes in a spiced tomato-cashew gravy, finished with butter and cream.total45 minprep5 mincook40 minservings4Original recipe on yumsome.comKeep this recipeAdd a copy of Paneer Butter Masala to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings350 g paneer ), (either home-made or shop-bought1 onion, c. 100g / 3½oz, , roughly-chopped2.5 cm piece of ginger root, , roughly chopped4 clove garlic, , peeled and roughly chopped5 medium-sized tomatoes, , roughly chopped3 tbsp vegetable oil1 Indian bay leaf ), (tej patta1 green finger chilli, , split lengthways0.5 tsp turmeric1 tsp Kashmiri chilli powder2 tbsp cashew cream ), (or 15 cashews - see notes in post1 tsp sugar1 tbsp ground coriander1 tsp garam masala125 ml double cream ), (heavy cream1 tsp kasuri methi ), (dried fenugreek leaves30 g unsalted butterSalt, , to tasteFresh coriander leaves, , choppedCream ), , to drizzle (optionalfood processorblenderwokkadaiStepsClear checksTap an ingredient or step to check it off.1Step 1: Cut 350g of paneer into cubes, and fry in a skillet over a medium heat with no additional fat, until golden brown. Remove from the pan, and set aside.2Step 2: While the paneer is browning, blitz 1 large chopped onion, a 2.5cm (1") piece of ginger, and 4 large cloves of garlic in a food processor or a blender for couple of minutes, until you have a thick paste. (Add a little of the oil if you're having difficulty blending.) Remove from the processor / blender, and set aside.3Step 3: Add 5 medium chopped tomatoes to the processor or blender, and blitz for a few seconds, until you have a coarse purée. Set aside.4Step 4: Heat 3 tablespoons of oil in a karahi (or wok, or large skillet), add 1 Indian bay leaf and 1 split green finger chilli. Fry over a medium heat for 1 minute.5Step 5: Add the onion, garlic, and ginger paste, and fry - stirring all the time - until the raw smell has gone. This should take around 5 minutes.6Step 6: Add ½ teaspoon of turmeric, stir well, and fry for another 30 seconds or so.7Step 7: Add 1 teaspoon of Kashmiri chilli powder and 2 tablespoons of cashew cream, and continue to fry, stirring occasionally for another 2 minutes.8Step 8: Add the puréed tomatoes and 1 teaspoon of sugar, mix well, reduce the heat to medium-low, and continue to cook until the oil starts to separate out. Around 3 minutes.9Step 9: Mix in 1 tablespoon of ground coriander and 1 teaspoon of garam masala, and allow to cook in for another 2 minutes or so. Remove the Indian bay leaf and the finger chilli (discard or compost them). At this point, you can use an immersion blender to make the gravy smoother if you want.10Step 10: Add 125ml (½ cup) of cream, mix well, and leave to cook for another 4 minutes, until oil rises to the surface of the gravy.11Step 11: Add the fried paneer cubes and 1 teaspoon of fenugreek leaves. Stir well, reduce the heat to its lowest setting, and simmer for 5 minutes to heat the cheese. (In order to get the most flavour from the fenugreek leaves, rub them between your palms as you add them to the gravy. This releases their aromatic oils.)12Step 12: Turn off the heat, taste, stir in 2 tablespoons of butter, and then season with salt if necessary.13Step 13: Place into a serving dish, and sprinkle a few chopped coriander leaves over the top, and if desired, a swirl of cream.getsaucepan.com/r/b23ed8de-d212-47ce-9851-ab8373ff3292 · Original: https://www.yumsome.com/paneer-butter-masala/
