Description
Paneer Butter Masala offers a delightful taste with its creamy tomato sauce and aromatic spices. This easy-to-make dish is perfect for a quick dinner or a comforting family meal, using paneer and rich flavors that everyone will love.
Ingredients
Scale
- 2 cups basmati rice
- 3 cups water
- ½ teaspoon salt
- 1 gallon whole milk
- ⅔ cup lemon juice or white vinegar
- Cold water, to rinse curds
- Neutral oil or ghee for searing
- 6 tablespoons butter, divided
- 1 tablespoon neutral oil
- 2 medium onions, finely chopped
- ¼ cup ginger-garlic paste
- 3 cups tomato purée
- 1 tablespoon kashmiri red chili powder
- 2 teaspoons ground coriander
- 2 teaspoons salt
- 2 teaspoons sugar, or to taste
- 2 cups vegetable stock
- ¾ cup heavy cream
- 2 teaspoons kasuri methi, crushed
- 2 teaspoons garam masala
- Butter naan, warmed and brushed with butter
- Red onion, thinly sliced
- Lemon wedges
- Lime wedges
- Heavy cream
- Warm ghee
Instructions
- Rinse the basmati rice under cold water until the water is mostly clear.
- In a rice cooker, combine rinsed rice, water, and salt, then cook using the white rice setting. Alternatively, in a pot, bring to a boil, cover, reduce heat, and simmer for 15 minutes.
- Fluff the rice gently with a fork, cover, and keep warm.
Notes
This dish pairs well with butter naan or rice.
Adjust the spice levels by varying the amount of kashmiri red chili powder used.
For added richness, feel free to increase the amount of heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 8g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 90mg