Paneer Butter Masala
Paneer Butter Masala
Why This Recipe Works
This indulgent curry features golden cubes of fried paneer simmered in a rich, velvety tomato and cream sauce. It is a classic celebration of comfort, balancing the warmth of cinnamon and cloves with a hint of honey.
Instructions
Fry the paneer cubes in a lidded pan with a tablespoon of hot oil for a few minutes. Turn them regularly until they are golden on all sides, then transfer them to a plate.
Melt the butter in the same pan and fry the onion for about 10 minutes. Once they are translucent and just turning golden, stir in the ginger and garlic for another 3 minutes until aromatic.
Pour in the crushed tomatoes, cover, and simmer for 12 to 15 minutes. You are looking for the sauce to reduce into a thick, concentrated base.
Stir in the fenugreek leaves, cinnamon, cloves, chile, honey, and salt. Add the paneer back in, cover, and cook for 5 minutes so the cheese warms through. Finish by stirring in the peas and cream for a final 5-minute simmer.
Garnish with a drizzle of extra cream and the toasted almonds just before serving to add a lovely crunch and richness.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days. Freezing is not recommended as the sauce may separate.
Can I make this ahead of time?
The tomato base can be made 1-2 days ahead and stored in the refrigerator. Add the paneer, peas, and cream just before serving.
