Paneer Butter Masala with Cauliflower
Ingredients
- 1 poundpaneer (firm block)
- 1 medium headcauliflower
- 1 mediumyellow onion
- 4 clovesgarlic
- 1 tablespoonginger
- 1 can (15 oz)canned tomato sauce
- ½ cupheavy cream
- 3 tablespoonghee or butter
- 1 teaspooncumin seeds
- 1½ teaspoongaram masala
- ½ teaspoonturmeric powder
- 1 teaspoonsalt
- ½ teaspoonred chili powder
Prep
- 01
Cut paneer into 3/4-inch cubes
- 02
Chop cauliflower into small florets
- 03
Dice 1 medium yellow onion
- 04
Mince 4 cloves garlic
- 05
Mince or grate 1 tablespoon fresh ginger
Method
- 01
Heat 1 tablespoon ghee in a large skillet over medium-high heat. Add paneer cubes and cook 2–3 minutes per side until lightly golden. Transfer to a plate.
- 02
Add remaining 2 tablespoons ghee to the pan. Add cauliflower florets and cook 4–5 minutes, stirring occasionally, until lightly browned. Transfer to the plate with paneer.
- 03
In the same skillet, add the onion and cook 3–4 minutes until soft and starting to caramelize. Add garlic and ginger, stirring constantly, for 1 minute until fragrant.
- 04
Sprinkle in cumin seeds, garam masala, turmeric, and red chili powder. Stir for 30 seconds to bloom the spices.
- 05
Pour in tomato sauce and bring to a gentle simmer. Cook 5–6 minutes, stirring often.
- 06
Stir in the heavy cream until fully combined. Return paneer and cauliflower to the pan and simmer 3–4 minutes until heated through and the sauce thickens slightly.
- 07
Taste and adjust salt as needed. Serve warm with rice or naan.
Spice Tips
For warmth, increase garam masala to 2 teaspoons or add a pinch of cayenne. For more depth, bloom a small piece of cinnamon stick and a cardamom pod with the cumin seeds. A squeeze of fresh lemon juice at the end brightens the sauce.
Cauliflower adds substance and texture without extra cooking time. This dish keeps well in the fridge for 2–3 days and reheats gently on the stovetop over low heat. Swap cauliflower for peas, potatoes, or bell peppers if you prefer.