Paneer Butter Masala

prep time:: 40 minutes

Makes 4 servings

This is a popular restaurant dish in Chennai, I believe, and I certainly order it a lot when I’m there. Unfortunately, despite numerous attempts, I’ve never been able to recreate it exactly, but I do have a nice recipe that came out of my attempts!

ingredients

1 can tomato sauce (low-sodium)
2 tbsp dried kasoori methi
Paneer (I use frozen)
1/8 tsp turmeric
2 onions
1 tomato
small piece of ginger
1-2 handfuls cashews
1/2 tsp jeeraham (cumin seeds)
1 heaped tsp tandoori masala
1 heaped tsp garam masala
1/4 tsp chili powder and/or sambar powder
1/2 cup milk
cilantro
sliced green bell pepper
1-2 tbsp butter

directions

1
1. Prep ahead (night before or morning of): Open a can of tomato sauce and add one heaping spoon of kasoori methi, mix well, and set aside.
2
2. Prep ahead (15 minutes before): Soak paneer in hot water with salt, turmeric, and pinches of tandoori and garam masala.
3
3. Saute chopped onions and tomatoes until soft in oil.
4
4. Grind in blender into a gravy. Add ginger and cashews and grind until smooth.
5
5. Heat oil and add jeeraham, tandoori masala, and chili powder/sambar powder.
6
6. Add gravy to spices. Add salt and garam masala. Add cilantro.
7
7. Add tomato sauce slowly.
8
8. Add milk slowly while stirring.
9
9. Before serving, saute bell pepper in the butter on low heat. Allow to cook for at least 5 minutes so the flavor infuses into the butter.
10
10. Add to paneer. Add more cilantro if desired before serving.