Pescatarian Paneer Butter Masala
Total time50 min
Prep time15 min
Cook time35 min
4.8(29)
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Learn more →Ingredients
4 servings
For the sauce base
- 2 tbsp unsalted butter
- 1 tbsp neutral oil (such as canola 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
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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