Paneer Butter Masala
Maunika Gowardhan's must-try recipe for paneer butter masala is the perfect vegetarian alternative to a classic butter chicken.
Introduction
For all my butter chicken fans, I promise you this vegetarian version is simply delicious! Paneer is an Indian cottage cheese that is used in a variety of curries. Apart from holding its shape in a curry, it soaks up all the flavour of the spices while it cooks. Paneer butter masala is my go-to for any vegetarian meal I’m cooking and is definitely one to impress guests with something – it’s lightly spiced and very moreish. The cashew gravy gives it a creamy flavour while cardamom, chilli, garam masala and saffron add an extra special something. Cook this for family and friends, eat with fluffy naan or green pea pulao and thank me later!
Ingredients
| 5cm (2 inch) piece of | fresh ginger root, roughly chopped |
| 7 | garlic cloves, roughly chopped |
| 150g (5½ oz) | tomatoes, roughly chopped |
| 2 tbsp | tomato purée (paste) |
| 70g (2½ oz/scant ½ cup) | cashews, soaked in warm water for 30 minutes |
| 2 tbsp | unsalted butter |
| 2 tbsp | vegetable oil |
| 6 | cloves |
| 5 | green cardamom pods |
| 2.5 cm (1 inch) | cinnamon stick |
| 200g (7 oz) | onions, finely chopped |
| 1 tsp | kashmiri chilli powder |
| Generous pinch of | saffron threads |
| 2 tbsp | sugar |
| 300ml (10 fl oz/1¼ cups) | water |
| 2 tbsp | dried fenugreek leaves (kasoori methi) |
| ½ tsp | garam masala |
| chopped coriander (cilantro) leaves, to finish | |
| salt | |
| For marinating the paneer: | |
|---|---|
| 500g (1lb 2 oz) | shop-bought paneer or 400g (14 oz) Homemade Paneer, cubed |
| 2 tbsp | Greek yoghurt |
| ½ tsp | kashmiri chilli powder |
| Pinch of | ground cinnamon |
| 1 tbsp | dried fenugreek leaves (kasoori methi) |
| Pinch of | salt |
Method
Put the ginger and garlic into a small food processor with a splash of water and blend to a smooth paste. Scrape out and set aside.
In the same food processor, combine the tomatoes with the tomato purée and blend to a paste. Scrape out and set aside.
Now put the soaked cashews into the food processor with 80 ml (2¾ fl oz/⅓ cup) of the soaking water, blend to a smooth paste and set aside.
Next, marinate the paneer. Put 1 teaspoon of the ginger and garlic paste into a large bowl, then add all the remaining ingredients for marinating the paneer and mix well. Set aside to marinate for 20 minutes.
Once the paneer has marinated, heat the grill (broiler) to medium. Line a baking tray (pan) with foil and grease the foil with oil. Place the paneer chunks on the tray, then grill (broil) for 6 minutes on the top shelf. Turn the grill off and keep the paneer warm while you make the curry.
Heat the butter and oil in a large saucepan over a medium heat. Add the cloves, cardamom and cinnamon and fry for a few seconds, then add the onions. Fry for 12–14 minutes until softened and starting to colour. Now add the remaining ginger and garlic paste and continue to cook for 2 minutes so that the raw flavours mellow. Add the blended tomatoes and fry for 6–7 minutes, then add the chilli powder and saffron, stir well and fry for a further minute.
Next, add the cashew paste and sugar and cook for 1 minute. Add the water, season with salt and simmer over a low heat for 2 minutes. Now add the paneer, stir well and simmer for 2 minutes. Finally, add the dried fenugreek leaves, garam masala and coriander and stir for 2 minutes before serving.
Next, marinate the paneer. Put 1 teaspoon of the ginger and garlic paste into a large bowl, then add all the remaining ingredients for marinating the paneer and mix well. Set aside to marinate for 20 minutes.
Once the paneer has marinated, heat the grill (broiler) to medium. Line a baking tray (pan) with foil and grease the foil with oil. Place the paneer chunks on the tray, then grill (broil) for 6 minutes on the top shelf. Turn the grill off and keep the paneer warm while you make the curry.
Heat the butter and oil in a large saucepan over a medium heat. Add the cloves, cardamom and cinnamon and fry for a few seconds, then add the onions. Fry for 12–14 minutes until softened and starting to colour. Now add the remaining ginger
and garlic paste and continue to cook for 2 minutes so that the raw flavours mellow. Add the blended tomatoes and fry for 6–7 minutes, then add the chilli powder and saffron, stir well and fry for a further minute.
Next, add the cashew paste and sugar and cook for 1 minute.
Add the water, season with salt and simmer over a low heat for 2 minutes. Now add the paneer, stir well and simmer for 2 minutes. Finally, add the dried fenugreek leaves, garam masala and coriander and stir for 2 minutes before serving.
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