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Paneer Butter Masala

Add cooked rajma and chana dal (including the mashed ones).

Recipe Summary Paneer Butter Masala

This is a basic paneer dish that you get in most Indian restaurants. This goes well with either rice or naan.

Ingredients | Rajma Masala Images

½ cup vegetable oil

½ pound paneer, cut into 1/2-inch cubes

2 tablespoons butter

2 onions, finely chopped

1 teaspoon ginger paste

1 teaspoon garlic paste

1 tablespoon ground cashews

1 teaspoon ground red chiles

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon garam masala

1 (8 ounce) can tomato sauce

½ cup half-and-half

½ cup milk

½ teaspoon white sugar

½ teaspoon salt

Directions

Heat oil in a large skillet over medium heat; fry paneer in 2 batches until golden, about 5 minutes. Transfer fried paneer to a paper towel-lined plate to drain, retaining vegetable oil in skillet.

Melt butter in the same skillet over medium heat; cook and stir onion until golden brown, about 10 minutes. Add ginger paste and garlic paste. Continue to cook until fragrant, about 1 minute more. Stir cashews, ground red chiles, cumin, coriander, and garam masala into onion mixture. Cook and stir for 1 minute.

Stir tomato sauce, half-and-half, milk, sugar, and salt into spice mixture; simmer until thickened, about 5 minutes. Reduce heat to low. Add fried paneer and simmer until heated through, about 5 minutes more.

I think frying the paneer is an important step since paneer can become mushy if added raw. you can skip the step if you are concerned about fried food.

Info | Rajma Masala Images

prep: 10 mins cook: 20 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Paneer Butter Masala

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