Paneer butter masala
35 min
A North Indian paneer curry, mainly made in the North Indian state of Punjab. My mother makes it and it tastes good, and I like it. You should definitely try it. It can be eaten with chapattis or naan bread.
2 people made this
Ingredients
Serves: 4
- 5 tablespoons butter
- 1 teaspoon oil
- 2 bay leaves
- 2 whole cloves
- 1 (5cm) stick cinnamon
- 2 dried red chillies, broken
- 2 tablespoons coriander seeds, crushed
- 1 medium onion, sliced
- 2 teaspoons garlic paste
- 2 teaspoons ginger paste
- 1 teaspoon ground coriander
- 1 teaspoon chilli powder
- 5 or 6 medium tomatoes, chopped
- 500g paneer, cut into triangles
- salt to taste
- 1/2 teaspoon ground fenugreek
- 2 tablespoons double cream
Method
Prep:15min ›
Cook:20min ›
Ready in:35min
- Heat 3 tablespoons butter and oil in a frying pan. Add bay leaves, cloves, cinnamon, red chillies, and half of the crushed coriander seeds. Sauté for half a minute.
- Add onion and ginger and garlic pastes, stir-fry for thirty seconds. Add ground coriander, chilli powder and tomatoes. Cook on high heat till the oil is absorbed by the mixture, about 5 minutes. Puree the mixture till smooth.
- Heat the remaining 2 tablespoons of butter in a pan and cook the pureed mixture for 2 minutes. Add the paneer pieces and salt, and add about 120ml of water. Cover the pan and let the mixture cook on low heat for 5 minutes.
- Sprinkle over the ground fenugreek and mix it in. Mix in the cream. Serve hot, garnished with the remaining coriander seeds.
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