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A Truly Decadent Paneer Curry – vegetarian recipe
Stav Kogan

A Truly Decadent Paneer Curry

This Paneer Butter Masala is a celebration of all things creamy, decadent, and deeply flavorful. This version strikes the perfect balance between authentic indulgence and a dish you can happily make at home.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 680
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon (15 ml / 0.5 fl oz) Canola oil
  • 1 lb (450 g) Hard paneer, cut into ¾-inch cubes
  • 3 tablespoons (42 g / 1.48 oz) Unsalted butter
  • Large yellow onion, finely chopped: 1
  • Fresh ginger, peeled and grated: 1¾-inch piece / 4.5 cm
  • Garlic, crushed: 6 cloves
  • 28 oz (800 g) Canned crushed tomatoes
  • 1 tablespoon (15 ml / 0.5 fl oz) Kasoori methi (dried fenugreek leaves)
  • 1 teaspoon (5 ml / 0.2 fl oz) Ground cinnamon
  • ¼ teaspoon Ground cloves
  • ½ teaspoon Ground red chile powder
  • 2 tablespoons (30 ml / 1 fl oz) Honey
  • Salt 1½ teaspoons, or to taste
  • Peas, fresh or defrosted 1½ cups / 225 g (7.9 oz)
  • ½ cup (120 ml / 4.1 fl oz) Heavy cream , plus extra for garnish
  • Toasted flaked almonds, for garnish: a handful
  • for Perfect Paneer
  • For extra soft paneer, soak the cubes in hot, salted water for 15-20 minutes before frying. Pat dry completely before adding to the hot oil.
  • To deepen the flavor, lightly crush the kasoori methi between your palms before adding it to the sauce to release its aromatic oils.
  • For a smoother, restaurant-style gravy, use an immersion blender to blitz the tomato and onion sauce before adding the spices and paneer.

Method
 

  1. Heat 1 tablespoon (15 ml / 0.5 fl oz) of oil in a large lidded frying pan over medium heat.
  2. Add the paneer cubes and fry for a few minutes, turning regularly, until golden on all sides.
  3. Remove the paneer to a separate plate.
  4. In the same pan, melt the butter over medium heat.
  5. Add the finely chopped onion and fry for about 10 minutes, until soft, translucent, and beginning to turn golden.
  6. Stir in the grated ginger and crushed garlic and cook for another 2 to 3 minutes until fragrant.
  7. Pour in the crushed tomatoes.
  8. Stir well, cover the pan with a lid, and let it simmer for 12 to 15 minutes. The sauce should reduce and thicken beautifully.
  9. Add the kasoori methi, cinnamon, cloves, red chile powder, honey, and salt to the sauce.
  10. Stir to combine, then return the fried paneer to the pan.
  11. Cover and cook for 5 minutes to allow the paneer to absorb the flavors.
  12. Stir in the peas and heavy cream.
  13. Cook for a final 5 minutes, uncovered, until the peas are tender and the curry is heated through.
  14. To serve, scatter with the toasted almonds and drizzle with a little extra cream. This curry is perfect with steamed basmati rice or warm naan bread.
  15. Adjust the sweetness and heat to your liking. You can swap honey for maple syrup or a pinch of sugar, and increase or decrease the red chile powder.

Nutrition

Calories: 680kcalCarbohydrates: 35gProtein: 25gFat: 50g

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