Paneer Butter Masala with Crushed Tomatoes
Ingredients
- 14 ouncespaneer
- 1 can (28 oz)tomato (crushed)
- ½ cupheavy cream
- 3 tablespoonbutter
- 1 mediumyellow onion
- 4 clovesgarlic
- 1 tablespoonginger
- 1½ teaspoongaram masala
- ½ teaspoonground cumin
- ½ teaspoonpaprika
- ¾ teaspoonsalt
- ¼ teaspoonblack pepper
- 2 tablespoonvegetable oil
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 4 cloves garlic and 1 tablespoon fresh ginger.
- 03
Cut 14 ounces paneer into 3/4-inch cubes.
Method
- 01
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cut paneer into 3/4-inch cubes and pan-fry until golden on all sides, about 5-7 minutes total. Transfer to a plate.
- 02
In the same skillet, melt 3 tablespoons butter over medium heat. Add diced onion and sauté until softened, about 4 minutes.
- 03
Stir in minced garlic and ginger, and cook for 1 minute until fragrant.
- 04
Add garam masala, cumin, and paprika. Stir constantly for 30 seconds to toast the spices.
- 05
Pour in the crushed tomatoes (with juice from the can) and stir well. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
- 06
Stir in the heavy cream and season with salt and black pepper. Taste and adjust seasoning if needed.
- 07
Gently return the paneer cubes to the skillet and simmer for 2-3 minutes to warm through. Serve hot with rice or naan.
Spice Tips
For warmth, add 1/4 teaspoon cayenne or red pepper flakes. For earthiness, try a pinch of cinnamon or clove. A squeeze of fresh lemon juice at the end brightens the cream sauce.
Paneer can be made ahead and stored in the fridge. For a lighter version, substitute Greek yogurt or coconut cream for the heavy cream. Leftover sauce keeps refrigerated for up to 3 days.