Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Madhyapradesh · Lunch

Paneer Butter Curry

Traditional 11. Paneer Butter Curry recipe

🧺 Ingredients

• 300g paneer (cottage cheese), cut into 2cm cubes
• 400g tomatoes, chopped
• 60ml cream or condensed milk
• 30ml butter
• 1 medium onion (80g), finely minced
• 10g ginger, finely grated
• 3 garlic cloves (5g), minced
• 1 green chili, minced
• 5ml kasuri methi (dried fenugreek leaves)
• 2.5ml turmeric powder
• 5ml red chili powder
• 10ml coriander powder
• 5ml garam masala powder
• 1 pinch asafoetida
• 250ml water or vegetable stock
• Salt to taste
• 15ml coriander leaves, chopped

👩‍🍳 How to make Paneer Butter Curry

1. Heat 15ml butter in heavy pan to 70°C (medium-low heat)
2. Add minced onion; sauté 3 minutes until translucent, not brown
3. Add ginger and garlic; cook 1 minute until fragrant
4. Add minced green chili and kasuri methi; cook 30 seconds
5. Add chopped tomatoes; cook 5 minutes on medium heat until tomato breaks down and becomes soft paste
6. Add turmeric, chili powder, coriander powder, garam masala, asafoetida; stir 1 minute
7. Add 250ml water/stock; bring to boil (high heat, 2 minutes)
8. Reduce heat to low; simmer uncovered for 8–10 minutes to reduce slightly and develop flavour
9. Pass through fine sieve to remove tomato skin, or blend with immersion blender for smooth sauce
10. Return to pan; taste and adjust salt and spices
11. Add remaining 15ml butter; stir well
12. Add paneer cubes gently; heat through for 2 minutes (do not boil or paneer will curdle)
13. Remove from heat
14. Stir in cream slowly, mixing well
15. Finish with coriander leaves
16. ---

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