Recipe

Paneer Butter Masala is one of India’s most loved vegetarian curries. It is made with soft paneer cubes cooked in a creamy, buttery tomato-onion gravy. The dish is rich, mildly spiced and perfect for lunch, dinner, house parties and festive meals. A Prabha Triply Kadhai with Lid is suitable for this recipe because it helps cook the masala evenly and keeps the gravy warm for longer.

Ingredients

• 250 g paneer, cut into cubes
• 3 medium tomatoes, chopped
• 2 medium onions, sliced
• 10–12 cashews
• 1 tablespoon ginger-garlic paste
• 2 tablespoons butter
• 1 tablespoon oil
• 2 tablespoons fresh cream
• 1 teaspoon cumin seeds
• 1 bay leaf
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1 teaspoon kasuri methi, crushed
• Salt to taste
• 1/2 teaspoon sugar
• 1/2 to 3/4 cup water

Method

1. Heat oil and 1 tablespoon butter in a Prabha Triply Kadhai. Add cumin seeds and bay leaf. Let them release their aroma.
2. Add sliced onions and cook until they turn light golden. Add ginger-garlic paste and sauté until the raw smell disappears.
3. Add chopped tomatoes, cashews, red chilli powder, turmeric powder, coriander powder and salt. Cook until the tomatoes turn soft and the mixture becomes thick.
4. Turn off the flame and let the mixture cool slightly. Remove the bay leaf and blend the mixture into a smooth paste.
5. Add the remaining butter to the same kadhai. Pour the blended gravy back into it and cook for 4–5 minutes on medium flame.
6. Add water to adjust the gravy consistency. Cover with the lid and let it simmer for 5 minutes.
7. Add paneer cubes and cook for another 4–5 minutes. Do not overcook the paneer, or it may become hard.
8. Add fresh cream, garam masala and crushed kasuri methi. Mix gently.
9. Serve hot with butter naan, tandoori roti, laccha paratha or jeera rice.

Cooking Tip

For softer paneer, soak the paneer cubes in warm water for 10 minutes before adding them to the gravy.