Paneer Butter Masala
My favorite rich, creamy butter masala trades the usual chicken for fresh paneer cheese! Serve it up in a naan bread bowl for pure comfort food bliss.
Servings: 4
Calories: 273kcal
Ingredients
- 1/4 cup cashews
- 2 T. vegetable oil
- 12 oz. paneer cheese cubed
- 2 T. butter
- 1 t. garam masala
- 1/2 t. red chile powder
- 1/2 t. ground coriander
- 1/2 t. ground cardamom
- 1/2 t. fennel seeds
- 1 t. salt
- 2 large tomatoes or 4 small
- 1 medium onion quartered
- 1 inch ginger peeled & sliced
- 4 cloves garlic peeled & smashed
- 2 T. whole milk or coconut milk
- fresh cilantro leaves for garnish
Instructions
- Place cashews in a ramekin or mug and cover with very hot water. Set aside to soften.
- Heat oil in a large skillet over high heat.
- Add paneer and fry until light golden, about 5 minutes. Remove paneer from skillet and set aside.
- Melt butter in the skillet and add spices. Cook, stirring frequently, until very aromatic. Reduce heat to low.
- Combine tomatoes, onion, ginger, garlic, and drained cashews in a blender. Pulse on high until smooth.
- Stir tomato mixture into spices. Cook over medium heat until edges are bubbling.
- Remove skillet from heat. Stir in milk, then add fried paneer and toss to coat. Cook for another 5 minutes until paneer is heated through.
- Serve hot in a naan bread bowl or over jasmine rice with cilantro.