Paneer Butter Masala.

~40 minutes estimated. Paneer texture varies by brand. Avoid prolonged boiling after adding the cubes.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 2 tbsp neutral oil
• 5.29 oz by weight onion, finely chopped
• 0.53 oz by weight ginger, grated
• 0.53 oz by weight garlic, grated
• 10.58 oz by weight tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp turmeric
• 0.25 tsp chili powder, optional
• 0.75 tsp salt, then adjust to taste
• 14.11 oz by weight paneer, cubed
• 1.06 oz by weight butter
• 3.38 fl oz heavy cream
• 5.07 fl oz water
• 1 tsp garam masala

Method

1. 01

   Heat the oil over medium heat in a heavy pan. Add the onion and cook, stirring, until softened and golden at the edges.

2. 02

   Stir in ginger and garlic for about a minute. Add tomatoes, cumin, coriander, turmeric, chili powder if using, and salt. Cook until the tomatoes soften and the mixture thickens.

3. 03

   Add water and simmer the sauce until the onion is tender. Let it cool slightly, then blend carefully until smooth. Return to the pan.

4. 04

   Stir in butter, paneer, and garam masala. Simmer gently until the paneer is heated through. Finish with cream without boiling hard.

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