Paneer Butter Masala

The vegetarian twin of butter chicken: a velvety tomato sauce thickened with cashews, lightly sweet and only mildly spicy.

Kashmiri chilli gives the deep red colour without much heat.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 15 min
• Cook 30 min
• Vegetarian · gluten-free · Mild

Ingredients

• 250 g paneer, cubed
• 2 tbsp butter
• 1 tbsp oil
• 1 bay leaf
• 2 green cardamom pods
• 1 onion, chopped
• 1 tbsp ginger-garlic paste
• 4 tomatoes, chopped
• 15 cashew nuts
• 1½ tsp Kashmiri chilli powder
• 1 tsp garam masala
• 1 tsp kasuri methi
• 1 tsp sugar
• 1 tsp salt
• 60 ml cream

Method

1. Heat oil and 1 tbsp butter, add bay leaf and cardamom, then onion, and fry until soft.
2. Add ginger-garlic paste, tomatoes, cashews and chilli powder. Cook covered for 10 minutes until very soft.
3. Remove the bay leaf, let it cool a little and blend to a very smooth sauce. Strain for a restaurant-smooth result.
4. Return to the pan with the rest of the butter, salt, sugar and a splash of water. Simmer 5 minutes.
5. Add paneer, garam masala, crushed kasuri methi and cream. Simmer 3 minutes and serve with naan.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.