Hazelnut Free Maple Paneer Butter Masala
Total time50 min
Prep time15 min
Cook time35 min
4.9(14)
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Learn more →Ingredients
4 servings
For the sauce
- 3 tbsp garlic-infused oil, divided
- 1 tbsp unsalted butter
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp ground turmeric
- ½ tsp sweet paprika
- ¼ tsp cayenne pepper
- 1 can (14 oz) crushed tomatoes
- ½ cup heavy cream
- ½ tsp salt, plus more to taste
- 1 tsp maple syrup
For the paneer
- 500 g (about 1 lb 2 oz) paneer, cut into 1-inch cubes
- ¼ tsp salt
For serving
- 2 tbsp scallion greens, thinly sliced (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat 2 tbsp of the garlic-infused oil and the butter in a large skillet or wide saucepan over medium heat until the butter melts and the mixture shimmers.
- 2
Add the grated ginger and cook, stirring constantly, until fragrant and slightly deepened in color, about 1 minute.
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