Entree: British Indian Ocean Territory – Southern Culinary Region – Paneer Butter Masala (Soft paneer cheese simmered in a rich, buttery tomato-cream masala sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 12 oz (340 g) paneer, cut into 3/4-inch (2 cm) cubes
- 3 tbsp (45 ml) vegetable oil or ghee
- 4 tbsp (56 g) unsalted butter
- 1 medium (6 oz / 170 g) onion, finely chopped
- 2 tsp (10 g) ginger-garlic paste
- 1 cup (240 g) canned crushed tomatoes or tomato puree (about 8 oz / 225 g)
- 1/4 cup (35 g) raw cashews, soaked in hot water 15 minutes and blended to a smooth paste
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (4 g) ground coriander
- 1 tsp (2 g) Kashmiri red chili powder or paprika for color (adjust to heat preference)
- 1 tsp (2 g) garam masala
- 1 tsp (1 g) kasuri methi (dried fenugreek leaves), crushed between fingers
- 1 tsp (5 g) salt, adjust to taste
- 1 tsp (4 g) sugar (balances tomato acidity)
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (30 ml) water as needed to adjust sauce
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish

Instructions

1. Optionally lightly pan-fry the paneer: heat 1 tbsp (15 ml) oil in a nonstick skillet over medium heat and brown paneer cubes briefly on all sides until golden, about 3–4 minutes; set aside.
2. In a saucepan, heat 2 tbsp (30 ml) oil and 2 tbsp (28 g) butter over medium heat. Add the chopped onion and cook until soft and golden, about 8–10 minutes.
3. Add the ginger-garlic paste and sauté 1–2 minutes until aromatic. Stir in turmeric, ground coriander, and red chili powder and cook 30–60 seconds.
4. Add the crushed tomatoes and the cashew paste, stir to combine, and simmer gently for 8–10 minutes until the sauce thickens and oil begins to separate.
5. Reduce heat to low, stir in sugar, salt, and garam masala. Add the remaining 2 tbsp (28 g) butter and crushed kasuri methi.
6. Stir in the cream and 2 tbsp (30 ml) water if the sauce is too thick; simmer 2–3 minutes to meld flavors without boiling aggressively.
7. Gently fold in the paneer cubes and warm through for 3–4 minutes so the paneer soaks up the sauce.
8. Finish with a small drizzle of cream if desired and garnish with chopped cilantro. Serve hot with naan, roti, or steamed basmati rice.