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Easy Paneer Butter Masala Recipe

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★★★★★

4.5 from 80 reviews

A rich and creamy Easy Paneer Butter Masala recipe featuring marinated paneer cubes simmered in a spiced tomato and cream sauce, perfect for a flavorful Indian meal served over rice.

Ingredients

Scale

Paneer and Spices

  • 200 g (7 oz) paneer cheese
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1 teaspoon paprika (divided)

Sauce Base

  • 1 large onion, peeled and quartered
  • 4 garlic cloves
  • 1-inch piece of fresh ginger, peeled
  • 1 tablespoon sunflower oil
  • 30 g (2 tablespoons) unsalted butter

Spices and Liquids for Sauce

  • 1 tablespoon curry powder
  • 1/2 teaspoon ground cinnamon
  • 150 ml (3/4 cup) vegetable stock
  • 1 tablespoon tomato puree
  • 200 ml (1 cup) passata (tomato sauce)
  • 150 ml (3/4 cup) double (heavy) cream

Finishing Touch

  • Handful of chopped fresh coriander

Instructions

  1. Marinate the Paneer: Cut the paneer cheese into 1/2 inch cubes and place them in a large bowl. Add the garam masala, ground coriander, and half of the paprika (1/2 teaspoon). Toss gently to coat the paneer evenly and set aside while preparing the sauce.
  2. Prepare the Onion Mixture: Place the quartered onion, garlic cloves, and peeled ginger piece into a food processor. Blend until the mixture is smooth and well combined for a flavorful base.
  3. Cook Onion Mixture: Heat the sunflower oil in a large, deep pan over medium heat and melt the butter in it. Add the blended onion, garlic, and ginger mixture to the pan. Cook for 4-5 minutes until the onion mixture starts to brown slightly, releasing its aroma.
  4. Cook the Paneer: Add the marinated paneer cubes to the pan with the onion mixture. Cook for 2-3 minutes, gently stirring to allow the paneer to warm and absorb some flavors.
  5. Add Spices: Stir in the curry powder, remaining paprika (1/2 teaspoon), and ground cinnamon. Cook for another minute until fragrant, ensuring the spices toast slightly to enhance their flavors.
  6. Add Liquids and Simmer: Pour in the vegetable stock, tomato puree, and passata. Stir thoroughly to combine all ingredients. Bring the mixture to a boil, then reduce the heat to low and simmer gently for 10 minutes to meld the flavors and thicken the sauce.
  7. Finish with Cream: Stir in the double (heavy) cream and continue to simmer for an additional minute to heat through and achieve a rich, creamy consistency.
  8. Garnish and Serve: Remove from heat, stir in the chopped fresh coriander, and season with salt to taste. Serve hot over steamed rice and optionally sprinkle with extra coriander for garnish.

Notes

  • Paneer is a fresh Indian cheese that holds its shape during cooking, making it ideal for this dish.
  • If you prefer a spicier version, add a pinch of chili powder along with the other spices.
  • Use full-fat cream for the richest flavor; lighter creams can alter the texture slightly.
  • Passata can be substituted with canned tomato puree if unavailable.
  • Serve with basmati rice or naan bread for a complete meal.

Keywords: Paneer Butter Masala, Indian Curry, Paneer Recipe, Vegetarian Indian, Creamy Tomato Curry

Find it online: https://platedbyemma.com/easy-paneer-butter-masala-recipe/