Paneer butter masala is a dreamy vegetarian curry recipe. It's a straightforward recipe to make, and the sauce's flavor is similar to butter chicken sauce, without the meat, of course. You'll love it!
Ingredients
2tablespoonsbutter or cooking oil
1largeonion, roughly chopped
2tablespoonschopped ginger
4clovesgarlic, crushed
14ouncecan diced tomatoes, fire-roasted tomatoes are great in this recipe!
½cupwater
2tablespoonscashew butter, can sub almond butter
1-2teaspoonssalt, to taste
Optional: 1 tablespoon brown sugar
Optional: ½ cup heavy cream
12ounces(350 grams) paneer, cut into bite-sized cubes
Cilantro, to serve
The Spices
2teaspoonschili powder
1teaspoonground cumin
1teaspoonground coriander
1teaspoongaram masala, can sub curry powder
½teaspoonturmeric
Seeds from 4 cardamom pods, omit if you don't have this
Instructions
Heat the butter in a large skillet or medium-sized pot over medium-high heat. Add the onion, ginger, and garlic and cook until the onion is very well-browned, about 10 minutes.
2 tablespoons butter or cooking oil, 1 large onion, 2 tablespoons chopped ginger, 4 cloves garlic
While the onion is cooking, add the spices to a small bowl. When the onion is well-browned, add the spices and let them cook for 1 minute. Add the tomatoes and water to the pot and scrape the bottom to remove any stuck-on bits.
14 ounce can diced tomatoes, ½ cup water, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon garam masala, ½ teaspoon turmeric, Seeds from 4 cardamom pods
Add the cashew butter then carefully transfer everything to your blender. Blend on high until smooth then pour the curry back into the pot. Season to taste with salt and, if using, the sugar. If you find the curry too thick, add another ½ cup of water.
Add the cream, if using, and the paneer to the pot and warm it on medium-low heat for 3-4 minutes. Cover the pot to prevent splatters. Serve with a little cilantro over the top.
Optional: ½ cup heavy cream, 12 ounces (350 grams) paneer, Cilantro