Paneer butter masala
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 50ml ghee or clarified butter
- 1kg onionsthinly sliced
- 2 plum tomatoesquartered
- 125g from a tin chopped tomatoes
- 1 green chillifinely chopped
- 1½ tsp ginger paste
- 1½ tsp garlic paste
- ¼ tsp caster sugar
- 1 tsp chilli powderplus extra to serve
- 2 tsp ground turmeric
- chopped to make 1 tbsp coriander
- 1 tbsp mixed with ½ tsp water ground almonds
- 50g unsalted butter
- 300g paneercut into 3cm cubes
- 1 tbsp vegetable oil
- 2 tbsp single creamplus extra to serve
Nutrition: per serving
- kcal420
- fat31.8g
- saturates17.8g
- carbs15.5g
- sugars12.3g
- fibre4.3g
- protein15.9g
- salt0.1g
Method
step 1
Heat the ghee in a large frying pan and cook the onions very gently for 30 minutes until soft and caramelised. Add the fresh and chopped tomatoes, chilli, ginger, garlic, sugar, spices and chopped coriander, and simmer gently for 30 minutes until the tomatoes have broken down.
step 2
Add the ground almonds, unsalted butter and 500ml of water, and cook for 20-25 minutes or until thickened, then blitz using a stick blender.
step 3
To serve, heat a griddle or frying pan until hot and toss the paneer with the vegetable oil. Griddle for 2 minutes on each side until well charred. To serve, stir the cream through the masala and serve with the paneer, extra chilli powder and more cream, if you like.
