9oz250g paneer, cut into ¾ inch pieces (a firm Indian cheese)
2tablespoonsbutter
1yellow oniondiced
Thumb-sized piece of gingerpeeled and chopped
3garlic clovespeeled and chopped
4large ripe tomatoesroughly chopped
1teaspooncanola oilor vegetable oil
2teaspoonsgaram masala
1teaspoonground cinnamon
½teaspoonmild chili powderor to taste
½teaspoonsugar
½teaspoonsalt
3tablespoonsheavy cream(double cream)
½teaspoondried fenugreek leaves (kasuri methi)Just leave it out if you can't find it in the store.
Garnish (optional)
Fresh cilantro (coriander), cream, onion seeds, chili flakes
Instructions
Soak the cashews in hot water for 15 minutes.
If using store-bought paneer, soak the cubes in hot water for 15 minutes (no need if using homemade as it’s softer).
Meanwhile, heat the butter in a large lidded frying pan, then add the onion and fry for 5 minutes or until translucent. Add the ginger and garlic and fry, stirring, for a further 1 minute.
Add the onion mixture (and any cooking butter left in the pan) to a food processor or blender, along with the soaked cashews and tomatoes. Process until smooth.
Drain the paneer, then heat the oil in the same pan (no need to clean first) over a medium heat. Add the paneer and fry for a few minutes until golden on all sides. Remove from the pan and set aside.
Add the blended cashew/tomato sauce to the pan over a medium heat. Stir in the garam masala, cinnamon, chili powder, salt and sugar and simmer for 5 minutes or until the sauce thickens slightly.
Stir in ½ cup (120ml) water and bring the butter masala sauce back to the boil and simmer for 1 minute.
Stir in the cream, dried fenugreek and paneer and simmer for 5 minutes.
Serve the Paneer Butter Masala garnished with a swirl of cream and cilantro/coriander leaves, with rice, naan or roti.
Video
Notes
When purchasing cashews, make sure you use raw unsalted as cashews that are already roasted will not absorb water and soften properly.
If your paneer is homemade, there is no need to soak it as it will be a soft enough texture to use.
A high-speed blender is preferred to blend up the cashews and sauce ingredients to make sure it is creamy without any lumps.
Make sure the cream is the last ingredient added as you don’t want it to separate when the sauce is cooking at a higher temperature.
Traditionally, this dish is finished with a little dried fenugreek (kasoori methi), but if you don't have any, it still tastes incredible without it!
Make it vegan: This recipe can be made vegan by using vegan butter, tofu (instead of paneer) and replacing the heavy cream with coconut cream or coconut milk. Storing: Store any leftover cheese curry in an airtight container in the fridge for 4-5 days.Freezing: Paneer butter masala can be frozen in an airtight container or freezer-safe bag with the air removed for up to 3 months. When ready to serve, thaw in the fridge overnight before reheating.Variations
If you don’t have fresh tomatoes, you can use a can of crushed tomatoes in this recipe.
Use tofu, chickpeas or white beans as a Paneer cheese substitute for vegan or vegetarian protein.
Ghee can be used in place of both butter and canola oil.