Paneer Butter Masala

Method

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1. Simmer the tomatoes, cashews, onion, garlic, ginger, cardamom and water in a covered pan for 15 minutes, until the onion is soft.

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2. Cool for 5 minutes, then blend to a purée.

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3. Push the purée through a sieve, working the solids with the back of a ladle. Discard what will not go through.

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4. Melt the butter with the oil in the rinsed pan over a medium heat.

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5. Add the chilli powder and turmeric and let them bloom for 20 seconds.

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6. Pour in the strained purée, stand back, and simmer for 12 minutes, stirring, until it darkens and thickens.

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7. Stir in the sugar, salt and garam masala.

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8. Add the paneer and simmer 4 minutes, spooning gravy over the cubes.

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9. Take the pan off the heat. Stir in the cream and crush the fenugreek leaves between your palms into the pan.

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10. Rest 3 minutes before serving so the paneer takes up the gravy.

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Chef’s Tips

• Sieve the gravy — that is what makes it taste like the restaurant.
• Cream goes in off the heat or it splits.
• Soak shop-bought paneer in hot water for 10 minutes and it softens.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Garlic naan
• Jeera rice
• Kachumber salad

Storage & Reheating

Keeps 3 days refrigerated. The gravy freezes for 2 months; add the paneer fresh on reheating.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.