Paneer Butter Masala

Feeds: 2


  • 250g-300g Paneer cheese cut into 2cm cubes

  • 1 tbsp vegetable oil

  • 1 tsp chilli powder

  • 1 tsp garam masala 

  • 1 tsp salt 1 onion finely sliced

  • 2 tomatoes diced 

  • 2 tbsp cashew nuts

  • 4 garlic cloves chopped

  • 1 thumb sized piece of ginger chopped

  • 2 bay leaves

  • 1 cinnamon stick

  • 1 tsp cumin seeds

  • 1/2 tbsp chilli powder

  • 1 1/2 tbsp garam masala 

  • 30g butter

  • 4-5 tbsp double cream

  • 1 red chilli sliced

  • 1 tbsp vegetable oil

  • Handful fresh coriander sliced


  1. Marinate the paneer with the veg oil, chilli and garam masala 

  2. Heat oil a pan with the cinnamon stick, bay leaves and cumin seeds, infuse for 2 mins

  3. Add the onion and brown well before adding the tomatoes, garlic, ginger and cashew.

  4. Cook out for 5 mins then add 200ml of water

  5. Simmer for 15 mins on a medium/low heat before removing the bay and cinnamon adding to a blender and blitzing until smooth

  6. Heat oil and butter in the same pan you were using add the chilli and chilli powder cook out for 1 minute before adding the paste back in with the garam masala. Reduce the heat to simmer

  7. Grill the paneer until slightly charred then stir this into the sauce, finish with the cream and serve with more slices of fresh chilli and fresh coriander 

  8. Slut this up to the Max with even more cheese on a garlic naan bread
"Remember there is no dish that adding bacon does not improve"

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