Entree: Singapore – Indian Singapore – Paneer Butter Masala (Creamy tomato-and-butter curry with cubes of Indian fresh cheese simmered in a mildly spiced sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

- 14 oz (400 g) paneer, cut into 1-inch cubes
- 3 tbsp (45 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced, approx. 0.3 oz (9 g)
- 1 tbsp (15 g) grated fresh ginger
- 2 cups (480 g) tomato puree (fresh or canned)
- 1/4 cup (35 g) cashew nuts, soaked in hot water 15 minutes then blended to a paste
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (120 ml) water or as needed
- 1 1/2 tsp (3 g) garam masala
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) Kashmiri or mild chili powder
- 1/2 tsp (1 g) ground turmeric
- 1 1/2 tsp (9 g) salt, adjust to taste
- 1 tsp (4 g) sugar or honey
- 1 tbsp (5 g) dried fenugreek leaves (kasuri methi), crushed between palms
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Optional for shallow-frying paneer: 2 tbsp (30 ml) oil

Instructions

1. If desired, lightly shallow-fry the paneer cubes in 2 tbsp oil over medium heat until golden on two sides, about 2 minutes per side; drain on paper towel and set aside. This step is optional but adds texture.
2. In a blender, combine tomato puree and cashew paste and pulse to a smooth mixture; set aside.
3. Heat butter and 1 tbsp oil in a heavy skillet over medium heat. Add chopped onion and sauté until deep golden brown, 10–12 minutes, stirring regularly to avoid burning.
4. Add garlic and ginger and cook 1 minute until aromatic. Stir in cumin, chili powder, turmeric, and cook 30–45 seconds to bloom the spices.
5. Pour in the tomato-cashew mixture, add water, bring to a gentle simmer, and cook 8–10 minutes until the sauce thickens and oil begins to separate slightly.
6. Use an immersion blender or regular blender to smooth the sauce if you prefer a silkier texture, then return to the pan.
7. Stir in garam masala, sugar, and salt. Add paneer cubes and simmer gently 5–7 minutes so the paneer soaks up the flavors.
8. Reduce heat, add heavy cream and crushed kasuri methi, stir gently and simmer 2 minutes more. Finish with lemon juice and adjust seasoning.
9. Garnish with chopped cilantro and a drizzle of cream or a small knob of butter if desired. Serve hot with naan, roti, or steamed rice.