Paneer Butter Masala
Before cooking
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Steps as written in the recipe card.
Ingredient prep checklist
- Onion: 1 cup (130 grams) onions ((sliced or diced from 1 medium yellow or 2 small red onions))
- Ginger: 1 inch (10 grams) ginger ((peeled & sliced or use 1½ to 2 teaspoon ginger garlic paste, read notes))
- Garlic: 5 to 6 (12 grams) large garlic cloves ((peeled, omit to use gg paste))
- Tomatoes: 2 cups (350 grams) tomatoes ((sliced, use up to 420 grams from 2 large or 4 medium))
- Sea Salt: 1 teaspoon sea salt ( (adjust to taste))
- Jaggery/ Sugar: 1 teaspoon jaggery/ sugar ( (optional))
- Garam Masala: ¾ to 1 teaspoon garam masala powder ( (adjust to taste))
- Coriander Powder: 1 teaspoon coriander powder ((daniya powder) (optional))
- Cold Water: 1 cup (240 ml) cold water ((to blend))
- Bay Leaves: 1 small bay leaf ((tej patta, optional))
- Cinnamon Piece: 2 inch Ceylon cinnamon piece ((or 1 inch dalchini, optional))
- Cloves: 3 cloves ((laung, optional))
- Kasuri Methi: ½ tablespoon kasuri methi ( (dried fenugreek leaves, crushed))
- Coriander Leaves: 1 to 2 tablespoon coriander leaves ( (cilantro finely chopped, to garnish))
Prepare the following ingredients to saute & blend 2 green cardamoms/ elaichi (or use ¼ to ⅓ tsp ground cardamom at the last step with kasuri) 1 cup sliced onions (130 grams from 1 medium yellow or 2 small red onions, avoid large red/purple onions) 1 inch peeled & sliced ginger, about 10 grams (or use 1½ to 2 teaspoon ginger garlic paste) 5 to 6 large garlic cloves , about 12 grams (peeled, omit if using ginger garlic paste) 2 cups sliced tomatoes, about 350 grams (may use up to 420 grams for a more tomatoey flavor (like I did), 2 large or 4 medium) 15 whole cashew nuts, about 30 grams (use up to 18 nuts/ 36 g if using more tomatoes or use almonds) ¾ to 1 teaspoon Kashmiri red chilli powder (or use paprika) (cut down for low heat, use more for high heat) ¾ to 1 teaspoon garam masala powder (adjust to taste) 1 teaspoon coriander powder (daniya powder) (optional)
References
This step uses
- 3 cloves ((laung, optional))
- 1 teaspoon coriander powder ((daniya powder) (optional))
- ¾ to 1 teaspoon garam masala powder ( (adjust to taste))
- ¾ to 1 teaspoon Kashmiri red chilli powder ((or paprika) (adjust to heat & color preference))
- 15 (30 grams) whole cashew nuts ((use up to 18 nuts/ 36 g if using more tomatoes or use almonds))
- 2 cups (350 grams) tomatoes ((sliced, use up to 420 grams from 2 large or 4 medium))
- 5 to 6 (12 grams) large garlic cloves ((peeled, omit to use gg paste))
- 1 inch (10 grams) ginger ((peeled & sliced or use 1½ to 2 teaspoon ginger garlic paste, read notes))
- 1 cup (130 grams) onions ((sliced or diced from 1 medium yellow or 2 small red onions))
- 2 green cardamoms ( (or ¼ to ⅓ tsp ground cardamom, elaichi))
Full ingredient reference
- 1 tablespoon (15 ml) oil
- 2 green cardamoms ( (or ¼ to ⅓ tsp ground cardamom, elaichi))
- 1 cup (130 grams) onions ((sliced or diced from 1 medium yellow or 2 small red onions))
- 1 inch (10 grams) ginger ((peeled & sliced or use 1½ to 2 teaspoon ginger garlic paste, read notes))
- 5 to 6 (12 grams) large garlic cloves ((peeled, omit to use gg paste))
- 2 cups (350 grams) tomatoes ((sliced, use up to 420 grams from 2 large or 4 medium))
- 15 (30 grams) whole cashew nuts ((use up to 18 nuts/ 36 g if using more tomatoes or use almonds))
- 1 teaspoon sea salt ( (adjust to taste))
- 1 teaspoon jaggery/ sugar ( (optional))
- ¾ to 1 teaspoon Kashmiri red chilli powder ((or paprika) (adjust to heat & color preference))
- ¾ to 1 teaspoon garam masala powder ( (adjust to taste))
- 1 teaspoon coriander powder ((daniya powder) (optional))
- 1 cup (240 ml) cold water ((to blend))
- 2 tablespoons (30 grams) unsalted butter
- 1 small bay leaf ((tej patta, optional))
- 2 inch Ceylon cinnamon piece ((or 1 inch dalchini, optional))
- 3 cloves ((laung, optional))
- 250 to 300 grams (9 to 10 oz) paneer ((I cut mine to ¾ inch))
- ½ tablespoon kasuri methi ( (dried fenugreek leaves, crushed))
- 3 to 4 tablespoons (45 to 60 ml) heavy cream ((sub with fresh cream, cooking cream or thickened cream))
- 1 to 2 tablespoon coriander leaves ( (cilantro finely chopped, to garnish))