Low Sodium Paneer Butter Masala

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

For the sauce base

2 tbsp unsalted butter
Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Pasture Verde Butter Unsltd Alfresco - 8 Oz Challenge Butter Unsalted - 16 Oz Tillamook Extra Creamy Unsalted Butter Sticks Multipack - 4-16 Oz
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1 tbsp neutral oil (such as canola oil or avocado oil)
1 medium yellow onion, roughly chopped
5 garlic cloves, roughly chopped
1 tbsp fresh ginger, roughly chopped
1 can (14 oz) whole peeled tomatoes
1 ½ tsp kashmiri chili powder
1 tsp ground coriander
½ tsp ground cumin
½ tsp ground turmeric
1 tsp sugar
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

To finish

2 tbsp unsalted butter
1 tsp garam masala
½ cup heavy cream
1 lb paneer, cut into 1-inch cubes

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 tbsp dried fenugreek leaves (kasuri methi), crushed between palms (optional)

Instructions

1
Melt 2 tbsp butter with the oil in a large skillet or wide saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
2
Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the Kashmiri chili powder, ground coriander, cumin, and turmeric and stir for 30 seconds, until the spices are fragrant and coat the aromatics.

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