Paneer Butter Masala

Name: Paneer Butter Masala
Yield: 5 - 6
Ingredients: Base; 4 tomatoes; roughly chopped; 8-10 garlic cloves; 1/4 cup (60 ml) cilantro stems; roughly chopped; 1 tbsp (15 ml) ginger paste; 1.5 tbsp (22.5 ml) kashmiri red chili powder; 1 tbsp (15 ml) coriander powder; 1.5 tsp (7.5 ml) cumin; 20-35 cashews; 1/2 cup (125 ml) water; Fried Paneer; 375g Canadian paneer; 1 tbsp (15 ml) oil; 2 tbsp (30 ml) Canadian butter; 1 tsp (5 ml) kashmiri red chili powder; Sauce; 2 tbsp (30 ml) Canadian Ghee; 1 tsp (5 ml) cumin seeds; 3 green cardamom pods; 1 bay leaf; 2 medium red onions; finely chopped; 3-4 garlic cloves; 1/2 cup (125 ml) heavy Canadian cream; 2 tbsp (30 ml) dried fenugreek leaves (kasoori methi); 1 tbsp (15 ml) garam masala; 2 tsp (10 ml) turmeric; 2 tsp (10 ml) kashmiri red chili powder

Discover the rich, creamy goodness of Paneer Butter Masala, a beloved Indian dish featuring tender Canadian paneer cubes in a luscious tomato-based sauce. Perfectly spiced!

Prep: 20 minutes
Cooking: 30 minutes

Yields 5 - 6

Ingredients

Base
4 tomatoes, roughly chopped
8-10 garlic cloves
1/4 cup (60 ml) cilantro stems, roughly chopped
1 tbsp (15 ml) ginger paste
1.5 tbsp (22.5 ml) kashmiri red chili powder
1 tbsp (15 ml) coriander powder
1.5 tsp (7.5 ml) cumin
20-35 cashews
1/2 cup (125 ml) water
Fried Paneer
375g Canadian paneer
1 tbsp (15 ml) oil
2 tbsp (30 ml) Canadian butter
1 tsp (5 ml) kashmiri red chili powder
Sauce
2 tbsp (30 ml) Canadian Ghee
1 tsp (5 ml) cumin seeds
3 green cardamom pods
1 bay leaf
2 medium red onions, finely chopped
3-4 garlic cloves
1/2 cup (125 ml) heavy Canadian cream
2 tbsp (30 ml) dried fenugreek leaves (kasoori methi)
1 tbsp (15 ml) garam masala
2 tsp (10 ml) turmeric
2 tsp (10 ml) kashmiri red chili powder
Salt to taste
1 tbsp (15 ml) sugar
Water (as needed)

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Preparation

In a blender add in the ingredients listed above under “base” to form the base for the dish. Everything is built on top of this.

In a pan, heat up oil and Canadian butter and add in 1 tsp kashmiri red chili powder and cubed up paneer. Let it fry until the paneer gets a bit crispy, take it out and set it aside.

In the same pan add 2 tbsp ghee, heat it up and go in with the whole spices listed above (cumin seeds, green cardamom, and bay leaf).

Add in the finely chopped onions, and let that cook down on medium heat for 4-5 minutes or until onions are soft.

Add in the base we formed earlier and cook for another 10 minutes on medium high heat.

Add water to adjust to your liking (I added 1/4 cup), add heavy Canadian cream, dried fenugreek leaves, 1 tbsp garam masala, 2 tsp turmeric, and 2 tsp kashmiri red chili powder.

Finish it off with salt according to taste: add a little at a time and test), 1 tbsp sugar and the fried Canadian paneer.

Serve it with rice, naan, paratha or whatever you like.