Paneer Butter Masala (Onion and Garlic Free)
Unless you're just meeting us for the first time, you know that we absolutely love Indian food. In constant rotation on our menu, this recipe could just as easily be made with chicken, goat, shrimp, or any other protein your heart desires!
Equipment
- Large Italian Skillet
- Stovetop
Ingredients
- 6 Tomatoes Roughly Chopped, and then Pureed until Smooth
- 4 Tbsp Butter
- 6 Pods Cardamom
- 2 inches Cinnamon
- 2 Bay Leaves
- 1 Tsp Cumin
- 2 Inches Ginger Finely Chopped
- 2 Green Chilies Slit
- ½ Tsp Turmeric
- 1 Tsp Kashmiri Red Chili Powder
- 2 C Milk
- 1 Tsp Coriander Powder
- ½ Tsp Sugar
- Salt To Taste
- ½ C Cashew Paste
- 18 Cubes Paneer
- ½ Tsp Garam Masala
- 1 Tsp Dry Fenugreek Leaves Crushed
Instructions
- Heat a pan with 2 tablespoons of butter over medium heat.
- Sauté cumin, cardamom, cinnamon, and bay leaf until they turn aromatic.
- Add ginger and green chilies; sauté well. Add the tomato puree and cover, simmering until oil releases from the sides of the pan.
- Add the turmeric, chili powder, coriander, sugar, and salt. Sauté over low heat for one minute, or until spices are well cooked.
- Add the cashew paste and milk, stirring continuously until well mixed. Add the paneer, and cover, simmering for 5 minutes or until paneer is cooked through.
- Add the garam masala and fenugreek leaves. Mix well. Serve over rice.
Tried this recipe?Let us know how it was!
