Paneer Butter Masala
A rich paneer butter masala curry that will ensure you will never feel compelled to order take-out again!
Yield: 4 servings
  • 1-2 tbsp canola oil
  • 1 lb hard paneer, cut into ¾-inch cubes
  • 3 tbsp unsalted butter
  • 1 large onion, diced
  • 1 tbsp minced ginger
  • 6 garlic cloves, minced
  • 28 oz canned crushed tomatoes
  • 1 tbsp dried fenugreek leaves
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ½ tsp kashmiri chili powder
  • 2 tbsp honey
  • 1½ tsp salt
  • 1½ cups peas
  • ½ cup heavy cream
  1. Place the oil in the bottom of a large frying pan over medium heat. Once hot add the paneer and fry until golden on all sides, a few minutes, turning often. Remove the paneer to a plate.
  2. In the same pot, add the butter over medium heat. Once it is melted, add the onion and fry for 10 minutes or until golden. Stir in the ginger and garlic, sauteeing for 2-3 minutes. Add the crushed tomatoes. Cover with the lid and cook for 12-15 minutes.
  3. Stir in the fenugreek, cinnamon, cloves, chili powder, honey and salt. Once combined, add in the paneer. Cover the pan and cook for another 5 minutes. Add in the peas and cream. Cook uncovered for another 5 minutes.
  4. Serve over steamed rice.
Recipe from Fresh India
Recipe by Joanne Eats Well With Others at