Paneer Butter Masala Recipes

PANEER BUTTER MASALA

Steps:

• Heat oil in a large skillet over medium heat; fry paneer in 2 batches until golden, about 5 minutes. Transfer fried paneer to a paper towel-lined plate to drain, retaining vegetable oil in skillet.
• Melt butter in the same skillet over medium heat; cook and stir onion until golden brown, about 10 minutes. Add ginger paste and garlic paste. Continue to cook until fragrant, about 1 minute more. Stir cashews, ground red chiles, cumin, coriander, and garam masala into onion mixture. Cook and stir for 1 minute.
• Stir tomato sauce, half-and-half, milk, sugar, and salt into spice mixture; simmer until thickened, about 5 minutes. Reduce heat to low. Add fried paneer and simmer until heated through, about 5 minutes more.

PANEER BUTTER MASALA

Steps:

• Put a tablespoon of oil into a large lidded frying pan over medium heat and, when hot, add the cubes of paneer. Fry for a couple of minutes until golden on all sides, turning regularly, then remove to a plate.
• Put the butter into the same pan over medium heat. When hot, add the onion and fry for around 10 minutes, until translucent and turning golden. Add the ginger and garlic, stir-fry for 2 to 3 minutes, then add the crushed tomatoes. Cover with the lid and cook for 12 to 15 minutes, until reduced to a lovely thick sauce.
• Add the fenugreek leaves, cinnamon, cloves, ground red chile, honey, and salt to the pan. Stir, then add the fried paneer, cover with a lid, and cook for 5 minutes, or until cooked through. Add the peas and cream and cook for a further 5 minutes.
• To serve, scatter with the almonds and drizzle with a little extra cream. This curry is perfect with steamed basmati rice.