Fast, delicious, and freakin' healthy

Indian Paneer Butter Masala

Lately, we have become very fond of Indian cuisine and this butter masala (a very traditional Indian dish) is incredibly tasty. The original recipes usually use Indian Ghee butter and something similar to Khoa condensed milk, but we have replaced these ingredients with easily available European ingredients and the result is very similar. We prefer to eat masala with Indian naan bread, which is very easy to prepare
2 ratings
  • Super easy
  • 20 minutes
  • 45 minutes
  • 4 portions
Paneer Butter masala recept

Ingredients

  • 3 red onions
  • 4 tomatoes
  • 2 fresh chili peppers
  • a handful of fresh coriander (herbs)
  • 100 g cashew nuts (if they are too expensive, 50 g is enough)
  • 60 g butter (or vegan butter)
  • 250 g of Indian Paneer cheese – can be replaced with Halloumi cheese if you can’t find Paneer
  • 250 ml of sweet cream
  • 50 g of condensed milk
  • either 360 g of jasmine rice or Indian bread naan to eat. For Naan bread:
    • 360 g of plain flour
    • 1 yogurt (150 g)
    • 4 g of dried yeast or 8g fresh
    • 1 clove of garlic
  • Blender / mixer
  • spices:
    • chilli
    • Garam Masala pepper (Indian spice mixture – can be replaced by cumin, or only ground rasca and ground coriander)

Instructions - Indian Paneer Butter Masala

  1. If you have decided to serve masala with Indian naan bread, it is good to prepare the dough at least 2 hours in advance. You can find recipe here. If you have opted for rice, pour the rice into a smaller pot and pour about twice as much water. Let cook for about 20 minutes until the rice is ready
  2. Chop the onions roughly into larger pieces (it will be mixed in blender). Put a few teaspoons of vegetable oil to a larger pot or frying pan. Also add a slice of butter (about 10g or 1 tablespoon) so that the onions absorbs the delicate buttery taste. Then add chili peppers cut into larger pieces – we normally keep the seeds, but they can be removed too.
  3. While the onions is roasting over medium heat, cut the tomatoes into larger pieces (this will be mixed in blender as well). When onions are glassy, ​​add tomatoes and cashew nuts. Add about 1 teaspoon of salt (when using Haloumni cheese, we recommend to salt at the end, as the cheese is usually very very salty). Continue roasting for another 5 minutes until the tomatoes are soften.
  4. Turn off the stove and pour the contents of the pot into the blender – if you have a plastic blender and not a glass blender, you can wait a moment for the mixture to cool down. We mix everything thoroughly until homogenous.
  5. Put a small slice of butter in the pot in which we have been cooking and add 2 small teaspoons of chili pepper powder. Then add the mixed mixture and 2 dcl of water to the pot (possibly rinse the mixer with a small amount of water to retrieve as much mixture as possible)
  6. Then Add 3 teaspoons of garam masala pepper powder, (or 2 teaspoons of cumin and 1 teaspoon of ground coriander) and also finely chopped stalks of fresh coriander (we will use the leaves later). Let cook for about 10 minutes, stir occasionally.
  7. While the mixture is cooking, put the remaining butter (40-50 g) in a mixer in which we have previously mixed the sauce (no need to wash it). Add the sweet cream and 50 g of condensed milk (you can substitute condensed milk with more cream and a pinch of sugar). We mix everything together into a paste.
  8. Add the mixture from the mixer to the pot and then add 1 dcl of water, mix and let cook for about 10 minutes. Meanwhile, cut the paneer (or halloumi) into cubes and coriander leaves into smaller pieces and add to the pot. If you use paneer, you can add 1 teaspoon of salt, if halloumi, you better not salt more, because halloumi is an extremely salty cheese
  9. Serve with either rice or Indian naan bread

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