John Myers
Indian: Paneer Butter Masala – Homemade Cheese in Sauce
The perfect indian: paneer butter masala – homemade cheese in sauce recipe with a picture and simple step-by-step instructions.
- 1 tbsp Oil
- 2 tbsp Butter
- 1 Curry leaf
- 2,5 cm Ginger – finely grated
- 3 to 4 Garlic cloves – squeezed
- 1 Can (approx 400g) Tomatoes – pureed
- 0,5 until 1 Green chilli – cut into fine rings
- 2 tbsp Cashew butter (alternatively 1 good tbsp peanut butter)
- 375 ml Water
- 0,5 up to 0.75 tsp Salt
- 0,5 up to 1 tsp Sugar (optional)
- 1 tsp Fenugreek leaves – grated in a mortar
- 1 tsp Garam Masala
- 260 g (ca) Paneer (Indian cheese)
- 1 shot Cream (optional)
- 2,5 cm Julienne ginger
- 2,5 cm Coriander leaves
- Heat the oil and butter and fry the curry leaf for a few seconds over medium heat until it smells fragrant. Add grated ginger and garlic and cook until it doesn’t smell raw. Add tomatoes and bring to the boil.
- Add chili and simmer for 2-3 minutes. Add the cashew puree and simmer until the oil comes out. Add water, bring to the boil and simmer on a low flame.
- Now add 0.5 teaspoons of salt and possibly sugar and reduce until the sauce thickens. Mix in the fenugreek and garam masala and let it steep for a moment.
- If you like, you can puree the sauce now, it will be very fine and creamy. Mix the paneer cubes into the sauce and simmer for about 3 minutes. Do not cook too long or the paneer will crumble.
- Finally, if necessary, season with salt and, if you like, add a dash of cream. Decorate with ginger julienne and coriander leaves and serve with rice, naan or rooti.
- Indian: paneer – cheese (basic recipe)
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