Punjab

Paneer butter masala

Name: Paneer butter masala
Total time: 35 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 250 g cubed paneer; 5 medium roughly chopped tomato; Cashews, about 15; 3 tbsp butter; 1 tbsp ginger garlic paste; 2 green cardamom 2 cloves, a small cinnamon stick whole spices; 2 tsp kashmiri chilli powder; 1 tsp garam masala; 1/4 cup fresh cream (thickened cream, heavy cream); 1 tsp kasuri methi (dried fenugreek leaves); 2 tsp sugar; 1 tsp salt; Water, about 2/3 cup

Butter chicken's vegetarian sibling, and frankly the one with better manners.

35 minTime

15 gProtein each

mildSpice

The makhani gravy3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

368kcalsame

15 gproteinsame

3 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Paneer250 g, cubed

Tomato5 medium, roughly chopped

Cashewsabout 15

Butter3 tbsp

Ginger garlic paste1 tbsp

Whole spices2 green cardamom, 2 cloves, a small cinnamon stick

Kashmiri chilli powder2 tsp

Garam masala1 tsp

Fresh cream (thickened cream, heavy cream)¼ cup

Kasuri methi (dried fenugreek leaves)1 tsp

Sugar2 tsp

Salt1 tsp

Waterabout 2/3 cup

Method

5 steps

1Simmer the tomatoes, cashews, whole spices and ginger garlic paste with half the water until soft.
2Cool, blend to a smooth puree and strain through a sieve.
3Melt the butter, stir in the chilli powder for a few seconds, then pour in the puree. Cook on medium, stirring.
4Add the sugar, salt, garam masala and remaining water. Meanwhile soak the paneer in hot water.
5Add the drained paneer, the cream and the crushed kasuri methi. Warm through without a hard boil.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Paneer butter masala

Make it your way

Ingredients

Method

Make it a meal