Paneer Butter Masala

Prep Time:
10 mins

Cook Time:
20 mins

Total Time:
30 mins

Servings:
4

Ingredients

Directions

Gather all ingredients.

Heat oil in a large skillet over medium heat; fry paneer in 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 the 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.

Cook’s Note

I think frying the paneer is an important step since it can become mushy if added raw. However, you can skip the step if you prefer. This curry goes well with rice or naan.

Nutrition Facts (per serving)