Sauce thoroughly puree
Cashews must be completely soft. A powerful blender and optional pass ensure the silky consistency that distinguishes the dish.
Indian Recipe
Paneer butter Masala
Tomatoes and cashews are cooked softly with spices, finely puree and then rounded off with butter and cream. Paneer pulls only briefly in the hot sauce so that it remains delicate.
Total time
55 min
Calories
610 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Mild Paneer curry in creamy tomato butter sauce
Paneer Butter Masala is the vegetarian relative of the Makhani dishes. The sauce should be velvety, slightly sour and only discreetly sweet. Mature tomatoes provide the basis, cashew seeds provide body and Kasuri Methi for the typical fragrance. The Paneer is not cooked for long, because too much heat makes the fresh cheese firm and gum-like.
Vegetarian Dinners
Lunch
Dinner
Indian Recipes
Recipe
Paneer butter Masala
Paneer Butter Masala combines soft bread with a mild, smooth sauce of tomatoes, cashew seeds, butter, cream and kasuri methi.
Ingredients
4 servings
Method
-
1
Sweat on the base of tomatoes
Heat 20 g of butter and oil. Sweat bay leaves, ginger, garlic and chilli for 1 minute. Add tomatoes, cashews, coriander and half of the chilli powder.
-
2
Cook the sauce softly
Cook the tomato mixture covered for 15 minutes at medium heat until tomatoes and cashews are very soft. Remove bay leaf leaf and let the mixture cool for 5 minutes.
-
3
Finely puree
Mix the tomato mixture with first 100 ml hot water very finely. For a particularly smooth restaurant sauce then spread through a finely meshed sieve.
-
4
Complete Makhani sauce
Melt remaining butter in the cleaned pot. Stir in remaining chilli powder briefly, then add the pureed sauce and cook gently for 5 minutes.
-
5
Flavour creamy
Stir in Garam Masala, Kasuri Methi, cream and salt. Simmer the sauce gently for 3 minutes. Add some sugar only with clearly acidic tomatoes.
-
6
Allow Paneer to pull short
Place the panel cubes in the sauce and heat for 3 to 4 minutes at the smallest heat. Do not cook vigorously. Adjust consistency if necessary with the remaining hot water.
Kitchen know-how
Tips for Paneer butter Masala
Paneer not cooked
Paneer is already ready to eat and only needs to get hot. Long cooking removes moisture and makes the cubes firm.
Variations
How to adapt this recipe
fry the paneer in a little ghee all around light gold and immediately put it in warm salt water for 5 minutes. Drain and add to the sauce until it is finished.
Reduce cream to 60 ml and bring the sauce with hot water to the desired consistency. Do not miss cashews as they deliver the binding.
Nutrition per serving
610kcal
24.0 gCarbohydrates
24.0 gProtein
47.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Paneer butter Masala
Paneer Butter Masala is based on tomatoes, cashews, butter and cream. Palak Paneer uses a green spinach sauce and tastes more herbal.
No. Fresh Paneer can be warmed directly in the sauce and remains particularly soft. Roasting provides roasting aromas, but makes it a little firmer.
Burned garlic, too much roasted chilli powder or too much kasuri methi can bring bitterness. Heat spices only briefly and dose fenugreek sparingly.
The sauce can be boiled two days in advance. Add the bread and cream only when heated, so that cheese and sauce retain their best consistency.
Peeled almonds produce a similar bond, but must be soaked for at least 30 minutes. Use more cream in nut allergy and reduce the sauce a little longer.
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