- 1/2 cup vegetable oil
- 1/2 pound paneer, cut into 1/2-inch cubes
- 2 tablespoons butter
- 2 onions, finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 tablespoon ground cashews
- 1 teaspoon ground red chiles
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1 (8 ounce) can tomato sauce
- 1/2 cup half-and-half
- 1/2 cup milk
- 1/2 teaspoon white sugar
- 1/2 teaspoon salt
- Heat oil in a large skillet over medium heat; fry paneer in 2 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 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.
05/03/2018
recipepes.com
Paneer Butter Masala, recipe
PT15M
PT1H
5
455 calories
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