Description

Paneer Butter Masala is a creamy and savory dish made with tender paneer cubes simmered in a rich tomato sauce. This recipe combines easy preparation with delightful flavors, making it perfect for a quick dinner or a comforting meal any day of the week.

Ingredients

Scale

2 cup (400 gram) basmati rice
3 cup (700 milliliter) water
½ teaspoon (3 gram) salt
1 gallon (3.79 liter) whole milk
⅔ cup (150 milliliter) lemon juice or white vinegar
cold water, to rinse curds
neutral oil or ghee for searing
6 tablespoon (85 gram) butter, divided
1 tablespoon (15 milliliter) neutral oil
2 medium onion, finely chopped
¼ cup (60 gram) ginger-garlic paste
3 cup (700 milliliter) tomato purée (from canned san marzano or ripe fresh tomatoes), strained
1 tablespoon (8 gram) kashmiri red chili powder
2 teaspoon (4 gram) ground coriander
2 teaspoon (12 gram) salt
2 teaspoon (8 gram) sugar, or to taste
2 cup (475 milliliter) vegetable stock
¾ cup (177 milliliter) heavy cream
2 teaspoon (1 gram) kasuri methi, crushed between palms
2 teaspoon (4 gram) garam masala
butter naan, warmed and brushed with butter
red onion, thinly sliced
lemon and lime wedges
heavy cream
warm ghee

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Instructions

Rinse the basmati rice under cold water until the water runs mostly clear.
Combine rinsed rice, water, and salt in a rice cooker and cook using the white rice setting. Alternatively, combine in a pot, bring to a boil, cover, reduce heat, and simmer for 15 minutes.
Fluff the rice gently with a fork, cover, and keep it warm.

Notes

For a creamier texture, use more heavy cream according to your taste.
Let the paneer rest in the sauce for a few minutes before serving to absorb the flavors.
Serve with warm naan or rice for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 530
Sugar: 6g
Sodium: 800mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 14g
Cholesterol: 100mg