Description

Paneer Butter Masala features a deliciously creamy tomato sauce and perfectly cooked paneer. This mouthwatering dish is ideal for quick dinners or gatherings, delivering irresistible flavor in every bite.

Ingredients

Scale

2 cup (400 gram) basmati rice
3 cup (700 milliliter) water
½ teaspoon (3 gram) salt
1 gallon (3.79 liter) whole milk
⅔ cup (150 milliliter) lemon juice or white vinegar
cold water, to rinse curds
neutral oil or ghee, for searing
6 tablespoon (85 gram) butter, divided
1 tablespoon (15 milliliter) neutral oil
2 medium onion, finely chopped
¼ cup (60 gram) ginger-garlic paste
3 cup (700 milliliter) tomato purée
1 tablespoon (8 gram) kashmiri red chili powder
2 teaspoon (4 gram) ground coriander
2 teaspoon (12 gram) salt
2 teaspoon (8 gram) sugar, or to taste
2 cup (475 milliliter) vegetable stock
¾ cup (177 milliliter) heavy cream
2 teaspoon (1 gram) kasuri methi, crushed between palms
2 teaspoon (4 gram) garam masala
butter naan, warmed and brushed with butter
red onion, thinly sliced
lemon and lime wedges
heavy cream
warm ghee

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Instructions

Rinse the basmati rice under cold water until it runs mostly clear.
In a rice cooker, combine rinsed rice, water, and salt. Cook using the white rice setting. For stove method, bring to a boil, cover, reduce heat, and simmer for 15 minutes.
Fluff the cooked rice gently with a fork, cover, and keep warm.

Notes

For this dish, using fresh tomatoes provides the best flavor.
Adjust the spice level by modifying the amount of kashmiri red chili powder used.
Serve with warm naan bread for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 10g
Sodium: 800mg
Fat: 45g
Saturated Fat: 25g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 15g
Cholesterol: 100mg