PANEER BUTTER MASALA

A family favourite. Loved by people all across the world, alike! This classic Indian curry is, in my opinion, the king of all comfort foods. It can be paired with rice or bread, and if you're anything like me, you can eat it right out of a bowl!

Click on the chef's hat to skip to the recipe.

Paneer butter masala holds a great deal of nostalgic significance to me, and I decided to learn how to make it from my mother last summer. I found that the curry is made using a very traditional and simple recipe. What sets this apart from other Indian dishes is the addition of cashews, which add a gorgeous creamy element that marries beautifully with the diversity of spices added to the dish. Contrary to popular misconception, the premise of paneer butter masala contains no cream (unless it is added by choice), making the curry portion of the dish completely vegan.

The addition of fresh coriander and dried fenugreek adds that extra sparkle and an unexpected burst of flavor in the occasional bite. Keep reading for the recipe for this classic and homely Indian delicacy.

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PANEER BUTTER MASALA: RECIPE

INGREDIENTS

• 2 large red onions, diced finely

• 2 tomatoes, diced and pureed

• 1 tsp cumin seeds

• 1 tbsp ginger-garlic paste

• 10 cashews, soaked for an hour

• Butter (for frying)

• 1 tsp chilli powder

• 1 tsp coriander powder

• 1 tsp turmeric powder

• Salt to taste

• 1 tsp garam masala

• 1 cup paneer cubes (about 250 grams)

• Freshly chopped coriander leaves, handful (garnish)

• 1 tsp dried fenugreek (garnish)

METHOD

1. Melt 1/4 cup butter on a pan. When hot, add your paneer and fry until a brown sear is achieved. Set aside.

2. In a large pot, heat another 1/4 cup butter. Add your ginger-garlic paste.

3. When aromatic, add in your chopped onions. Fry until fully cooked (translucent).

4. Transfer to a mixer along with your cashews, and blend your onions till you obtain a pink puree.

5. To your pot, add some more butter. When hot, add your onion puree back to the pot and stir for 1 minute.

6. Next, add your pureed tomatoes to the pan. The mixture will be very watery, so you need to cook this down for about 10 minutes until it releases the oil from the mixture on the sides of the pot.

7. Once the mixture has been reduced, add your spice powders - chilli powder, turmeric powder, coriander powder and garam masala. Add salt to taste.

8. Add some water to your mixture and adjust to your desired consistency. Bring to a boil.

9. Add your paneer and mix well.

10. Top off with a garnish of coriander and fenugreek.

11. Serve hot!

#Paneer #IndianFood #Curry

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