My wife absolutely loves Paneer. So this Paneer Butter Masala Recipe was dipping my toe back into the Indian recipe water. If you have not tried PANEER, it is an Indian cheese curd. A while back, I made a Saag Paneer for my wife. That is paneer in spinach with lots of Indian spices. I just checked the date of that post, it was more than one year ago. Wow. Paneer is so good to work with. One of my favorite creations was to spice up the paneer and brown it in a wok. The paneer came out so tasty with a crispy exterior. Unfortunately, we ate it all before I got a chance to take pictures.
This Paneer Butter Masala Recipe looks like it has a lot of ingredients – 13 in all. That does not mean it was hard to make. The recipe has a few steps but do not let that intimidate you. I dirtied only one pan and a food processor. The food processor is used to purée the onions, garlic and ginger before being sautéed in a pan to release its flavors. Indian spices are mixed into this base to release there flavors as well.
This onion spice mixture turns a really cool reddish brown color as it cooks. Next, the tomato purée is added which begins to create the sauce. The coconut milk is added to add richness to the sauce. The dish is finished off by adding the paneer and the peas. These are cooked just long enough to heat them through. You could cook the paneer for a long time and it will not melt. I am sure it would melt at some point but you need a lot of heat and it would take a long time.
The cast of characters.
The onions, garlic and ginger in the food processor, and then, being cooked out in the sauté pan.
The building of flavors beginning with the spices added and mixed through.
The tomato sauce added, and then, finished off with the coconut milk.
The peas and paneer added.
The final Mutter Paneer Butter Masala plated.
- 3/4 cup frozen green peas
- 2 1/2 cups paneer cubes
- 2 tablespoons ghee
- 2 teaspoons chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon dried fenugreek leaves
- 2 cups fresh tomato purée
- salt to taste
- 2 tablespoons honey
- 1 can - 15 ounces cut coconut milk
- 2 teaspoon cornflour dissolved with 4 tablespoon water
- To Be Ground To A Smooth Paste
- 1 cup roughly chopped onions
- 5 to 6 garlic cloves rough chop
- 2 teaspoon roughly chopped ginger
- Put the onion, ginger and garlic in the food processor and blend to a paste.
- Heat the butter in a broad non-stick pan, add the prepared paste and cook on a medium flame for 1 to 2 minutes - stir occasionally.
- Add the chilli powder, cumin powder, garam masala, dried fenugreek leaves and ½ cup of water, mix well and cook on a medium flame for 1 minute.
- Add the tomato purée and salt, mix well and cook on a medium heat for 2 minutes - stir occasionally.
- Add the honey and coconut milk, mix well and cook on a medium heat for 2 to 3 minutes - stir occasionally.
- Add the cornflour-water, mix gently and cook on a medium heat for 1 minute - stir occasionally.
- Add in the peas and paneer and cook for 3 minutes.
- Serve over white rice.