Loading...
Loading...
Essentially the vegetarian cousin of butter chicken, this swaps marinated meat for soft paneer cubes simmered in the same slow-cooked, cashew-thickened tomato gravy. Lightly pan-frying the paneer before it goes into the sauce gives it a slight golden edge that holds its shape better than adding it in raw and soft.
Per serving
460kcal
Calories
Prep Time
15 min
Cook Time
35 min
Servings
4 people
Difficulty
medium
16g
Protein
18g
Carbs
36g
Fat
2g
Fiber
9g
Sugar
Follow step-by-step with voice guidance.
Heat a little oil in a pan over medium heat and lightly pan-fry the paneer cubes for 2-3 minutes per side, until golden at the edges. Set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and cook for 5-6 minutes, until softened.
Add the minced garlic and grated ginger, cooking for 1 minute, then stir in the tomato puree and cashew paste. Simmer on low heat for 18-20 minutes, stirring occasionally, until deeply thickened and the raw tomato flavor mellows.
Blend the mixture until completely smooth using an immersion blender, then return to low heat.
Stir in the garam masala, kasuri methi (crushed between your palms), and heavy cream, simmering for 5 minutes.
Add the pan-fried paneer to the sauce and simmer for another 5-6 minutes, until warmed through and the paneer has absorbed some of the sauce's flavor.
Finish with a small knob of butter melted on top, and garnish with fresh coriander before serving with naan or rice.
Let the Tomato Base Simmer Fully: Rushing the initial 18-20 minute simmer results in a sharper, more acidic sauce - the long, slow cook mellows the tomatoes into that signature rounded sweetness. Pan-Fry the Paneer First: A light sear before adding paneer to the sauce gives it a slightly firmer texture that holds together better than adding it in raw, and adds a subtle golden flavor. Crush the Kasuri Methi Between Your Palms: Rubbing the dried fenugreek leaves between your palms before adding them releases their aromatic oils, giving a much stronger flavor than adding them straight from the jar.
Paneer butter masala uses plain, unmarinated paneer simmered directly in a smooth, buttery tomato-cashew sauce, while paneer tikka masala uses paneer that's marinated and grilled or charred first before being added to the sauce, giving it a smokier flavor.
0 reviews • 0.0 / 5 Average Rating
No reviews yet. Be the first to review this recipe!
More Like This
Lightly mashing half the black beans while leaving the rest whole gives this filling a texture that holds together when rolled without turning into a dense paste - the same trick that makes a good burrito filling. Warmed tortillas rolled around beans, corn, and cheese, then baked under a blanket of enchilada sauce, make this a genuinely filling vegetarian dinner that doesn't feel like it's missing meat.
Roasting the vegetables separately first, before combining everything in a baking dish, concentrates their flavor through caramelization in a way that simmering them straight in a casserole never could. Chickpeas added toward the end soak up all that roasted vegetable flavor while holding their shape, making this a genuinely hearty, fully plant-based dinner.
Skipping the pastry shell entirely - rather than trying to make a low-carb version of one - is what actually keeps this genuinely keto-friendly without sacrificing much in the way of texture. Mushrooms cooked until their released liquid fully evaporates before the eggs go in are what keep the finished quiche from turning watery, since baked egg dishes have almost no ability to cook off excess moisture themselves.
Kala chana (black chickpeas) take much longer to soften than their pale, canned cousins, which is why they're always boiled separately first before joining the rice - skipping that step leaves you with undercooked, chalky chana no amount of simmering with rice will fix. Earthier and firmer-textured than white chickpeas, they hold their bite beautifully in this aromatic, whole-spice pulao.