Dinner · Indian
Paneer butter masala
Soft paneer in a rich, buttery tomato and cashew sauce.
- Serves
- 3
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 3 servings- 250 g paneer, cubed
- 3 tbsp butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 30 g cashews
- 400 g canned crushed tomatoes
- 1 tsp garam masala
- 1/2 tsp chili powder
- 80 ml heavy cream
- 270 g basmati rice, cooked
Method
Melt 1 tbsp butter in a saucepan over medium heat and cook the onion for 6 minutes until softened.
Add the garlic, ginger, and cashews, and cook for 2 minutes.
Stir in the crushed tomatoes and simmer for 10 minutes, then blend the sauce until smooth.
Return the sauce to the pan, stir in the garam masala and chili powder, and simmer for 3 minutes.
Add the paneer, remaining butter, and cream, and simmer for 5 minutes until heated through.
Serve over basmati rice.