MithoPaneer Butter Masala
Paneer Butter Masala is a smooth and satisfying curry for people who want something rich but not too spicy.
Ingredients
- 400 g Paneer, cubed
- 600 g Tomato, ripe
- 15 Cashew nuts
- 1 Onion, roughly chopped
- 1 tbsp Ginger-garlic paste
- 50 g Butter
- 1 1/2 tsp Kashmiri red chili powder
- 1/3 cup Fresh cream
- 1 tsp Kasuri methi (dried fenugreek leaves)
- 1/2 tsp Garam masala
- 1 tsp Sugar
- to taste Salt
Steps
- Serves 3 to 4. Drop the paneer cubes into warm salted water while you cook the gravy; it keeps them soft.
- Simmer the tomato, onion, cashews and ginger-garlic paste with a cup of water for 15 minutes until everything collapses.
- Cool a little, blend smooth, and push the puree through a sieve.
- Melt the butter over medium heat, add the chili powder and the strained puree, and cook 10-12 minutes, stirring, until it darkens and butter pools at the edges.
- Loosen with a little hot water to a pouring consistency, then season with sugar and salt.
- Drain the paneer and slide it in, simmering for no more than 5 minutes; longer and it turns rubbery.
- Finish with cream, garam masala and kasuri methi crushed between your palms, and serve with rice or naan. The chili powder here is for colour, so the curry stays mild.
Nutrition
| Per serving (1 bowl · curry, no rice) | Per 100 g |
|---|---|
| 750 kcal | 224 kcal |
| Protein: 28.1 g | 8.4 g |
| Carbs: 11.7 g | 3.5 g |
| Fat: 66.7 g | 19.9 g |
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