Paneer Butter Masala

Paneer Butter Masala

A rich and creamy Indian curry featuring soft paneer cheese cubes simmered in a luscious tomato-based sauce, balanced with aromatic spices and a hint of butter.

Dietary

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Ingredients

Instructions

  1. Rinse 1/2 cup basmati rice thoroughly under cold water. Combine 1/2 cup basmati rice with 1 cup water and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Let stand, covered, for 5 minutes, then fluff with a fork.
  2. While rice cooks, heat 1 tablespoon ghee or unsalted butter in a medium saucepan or deep skillet over medium heat. Add 1/2 each yellow onion and cook until softened and translucent, about 5-7 minutes.
  3. Add 1 teaspoon minced ginger and 1 teaspoon minced garlic to the saucepan. Cook for 1 minute until fragrant.
  4. Stir in 1/2 teaspoon ground turmeric, 1/2 teaspoon ground coriander, 1/2 teaspoon garam masala, and 1/4 teaspoon red chili powder. Cook for 30 seconds, stirring constantly, until aromatic.
  5. Pour in 1 cup canned crushed tomatoes and 1/4 cup water. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 10-15 minutes, allowing the sauce to thicken and flavors to meld. Stir occasionally.
  6. Add 4 ounces paneer cubes to the simmering sauce. Stir gently to coat.
  7. Stir in 1/4 cup heavy cream, 1/2 teaspoon sugar (if using), 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Simmer for another 2-3 minutes until heated through. Do not boil after adding cream.
  8. Warm 1 each garlic naan according to package instructions.
  9. Serve Paneer Butter Masala hot alongside the cooked basmati rice and garlic naan. Garnish with 1 tablespoon fresh cilantro, if desired.

Notes

Adjust the amount of red chili powder to your preferred spice level. A quick way to soften paneer is to soak it in hot water for 10-15 minutes before adding to the curry.

Nutrition (per serving)