Ingredients
Scale
For Gravy
- 2 cups tomatoes roughly chopped, about 4 med size tomatoes
- ½ onion roughly chopped
- ½ cup water
- ¼ cup cashews
- 1 tbsp oil canola , vegetable or even coconut oil
- 1 tsp tomato paste
- ½ tsp garlic grated
- ½ tsp ginger grated
- ¼ tsp cinnamon
- 4 kashmiri chili’s
- 2 green chili
- 1 bay leaf
- 1 cardamom
For Paneer Masala
- 1 cup paneer cut into ½ cubes or smaller
- ¼ cup frozen peas
- 3 tbsp butter
- 1 tbsp garlic grated
- 1 tbsp oil
- 1 green chili cut into slits
- ½ tsp red chili powder
- ½ tsp sugar
- ½ tsp salt
- ½ tsp garam masala
- ½ tsp fenugreek
- ¼ tsp cumin seeds
Instructions
For Gravy
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In a large pot, heat up oil and add the onions and green chilies. Once its fragrant add the tomatoes, garlic, ginger, cinnamon, kashmiri chilies, cardamom and bay leaf. Cook for 3-5 mins on med heat and add the water, cashews and tomato paste. The water will help break down the tomatoes, let this simmer for 10-15 mins on med-low heat.
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When gravy is cooked, transfer into a blender and blend into a smooth consistency. Please make sure if your blender can not handle hot liquids, let this mixture cool down for a bit and then proceed to blend. After the gravy mixture is blended set aside.
For Paneer Masala
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Using the same pot from earlier, heat the butter and oil. Next add the cumin seeds and cook until fragrant, add the green chilies and garlic. While the garlic is cooking and before it turns brown (about 1-2 mins) add the gravy.
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Once you add the gravy, turn your stove to low and let this simmer for about 10 mins. After 10 mins add paneer, frozen peas, salt, sugar, red chili powder, and garam masala.
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Once everything is simmered and spices are well incorporated add fenugreek and a splash of heavy cream (optional). Serve with some rice or naan and enjoy!
Notes
- To make this dish vegan, omit the heavy cream and replace the paneer with extra firm tofu and butter with ghee, cooking the tofu will be the same as the paneer.
- Feel free to add more green chilies and red chili powder to your taste.
- While the gravy is cooking I love to throw some rice in my instant pot and cook up some kawan parata.
- I blended the gravy in my blend tec using the “soup” option, which is made for hot liquids,This mixture has to be blended to a very smooth puree. If you do not have a powerful blender then it is good to pass the puree through a strainer. Remember the puree has to be smooth.
- You can make the gravy ahead of time, do not add paneer & cream to it. Cool it down completely & refrigerate as needed in a air tight glass container. Before you want to serve it, heat the gravy with 2 to 3 tbsps of water on med heat until it starts to bubble. Then add paneer & cream, cook for additional 2 mins and garnish with more cream & cilantro.
- Prep Time: 20
- Cook Time: 20
- Category: dinner, entree, Main Course
Keywords: butter paneer, dinner, indianfood, masala, paneer, spicy oil
2 replies on “Butter Paneer Masala”
For approx how many ppl does this recipe make? (Paneer butter masala) if it’s 1x scale
hi it makes for 4 people