Bring a restaurant favourite to your kitchen with paneer butter masala. Jagota's Spice Co. Curry Masala adds earthy, aromatic depth to a silky tomato-and-cream sauce that coats tender cubes of paneer.
Recipe note: Curry Masala is a blend without onion and garlic. This recipe includes added onion.
Allergen note: Jagota's Spice Co. Curry Masala contains mustard seeds. This recipe also contains dairy from the paneer, butter and cream. Check ingredient labels before serving to anyone with food allergies.
Ingredients
- 400g paneer, cubed
- 3 tbsp butter
- 1 large onion, finely diced
- 2 cups tomato purée
- 1 tsp Kashmiri chilli powder
- 1 tsp sugar
- 1 tsp salt, or to taste
- ½ cup cream
- 2 tbsp Jagota's Spice Co. Curry Masala
- 1 tbsp kasuri methi (dried fenugreek leaves)
- To serve: naan or basmati rice
Method
Melt the butter in a wide pan over medium heat. Add the onion and cook for about 8 minutes, stirring, until golden.
Add Jagota's Spice Co. Curry Masala and the chilli powder. Stir for up to 60 seconds to release the spices' aroma, reducing the heat if needed to prevent scorching.
Add the tomato purée. Cook over medium heat for about 10 minutes, stirring, until the sauce thickens and the oil begins to separate.
Add the sugar and salt. Stir in the cream and simmer gently for 3 minutes. Avoid boiling vigorously after adding the cream.
Add the paneer cubes and fold gently into the sauce. Simmer for about 5 minutes, or until the paneer is hot throughout.
Crush the kasuri methi between your palms and sprinkle it over the curry. Stir, taste and adjust the seasoning. Serve with warmed naan or basmati rice.