South Indian Main
Paneer Butter Masala
Ratings & commentsSoft paneer in a silky, mildly spiced tomato and butter sauce finished with cream and kasuri methi. A vegetarian crowd-pleaser in 40 minutes.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Gently spiced
About this Paneer Butter Masala
Paneer butter masala (paneer makhani) is the restaurant favourite you can make at home in one pan: a velvety tomato sauce, enriched with butter and cream, with soft cubes of paneer. Crushed dried fenugreek leaves give it that unmistakable aroma. Mild enough for children.
Ingredients
- 500 gPaneer, cut into cubes
- 300 gTomatoes, roughly chopped
- 100 mlDouble Cream
- 50 gButter
- 5 gKasuri Methi, dried fenugreek leaves
- 150 gOnions, chopped
- 15 gGarlic
- 15 gGinger
- 5 gChilli Powder
- 10 gCoriander Powder
- 10 gSalt
Plus water and a little salt to taste.
How to prepare Paneer Butter Masala
Melt half the butter in a pan. Add the onions and cook for 5 minutes until soft. Add the garlic and ginger for 1 minute.
Add the tomatoes, chilli powder, coriander powder and a splash of water. Cook, covered, for 10-12 minutes until completely soft.
Cool slightly, then blend to a smooth, silky sauce. Return to the pan.
Add the remaining butter, the salt and 100 ml of water. Simmer for 5 minutes.
Stir in the paneer cubes and the cream. Simmer gently for 3-4 minutes - no longer, or the paneer turns rubbery.
Crush the kasuri methi between your palms over the pan, stir once and serve hot with naan or rice.
Tips
- For a deeper colour and flavour, fry the paneer cubes in a little butter first.
- Soak paneer in warm water for 10 minutes if it is firm - it becomes much softer.
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