Paneer Butter Masala
This Paneer Butter Masala (Paneer Makhani) is easy to make at home and better than any restaurant version! It’s super flavorful with rich, creamy, buttery, and spicy notes, and is also naturally gluten-free.
Ingredients
Cooking Instructions
step 1
Combine Plain Greek Yogurt (1/3 cup), 1 Tbsp of juice from Lemon (1), Kosher Salt (1 tsp), Kashmiri Red Chili Powder (1 tsp), Garam Masala (1 tsp), Ground Cumin (1 tsp), Ground Coriander (1 tsp), Ground Turmeric (1 tsp), Ginger Paste (1 Tbsp), and Garlic Paste (1 Tbsp) in a large bowl.
step 2
Mix with a spoon until fully combined, then add the Paneer (1 3/4 cups). Carefully mix to fully coat the paneer in the marinade. Cover with cling wrap or a plate, and allow for the paneer to marinate for 1 hour, or overnight in the refrigerator for best results.
step 3
When ready to cook, heat the Unsalted Butter (1 Tbsp) and Olive Oil (1 Tbsp) in a large nonstick skillet or frying pan over medium-high heat. Once hot, add the marinated paneer and the remaining marinade in the bowl to the pan. Cook for 5-6 minutes, while carefully turning the paneer with a spatula, until the marinade is no longer “wet.” Turn off the heat and set the pan aside.
step 4
Combine Kosher Salt (1/2 tsp), Garam Masala (1/2 tsp), Ground Cumin (1/2 tsp), Ground Coriander (1/2 tsp), Ground Turmeric (1 tsp), Cayenne Pepper (1 tsp), and Freshly Ground Black Pepper (1/8 tsp) in a bowl. Set aside.
step 5
Heat the Unsalted Butter (2 Tbsp) and Olive Oil (1 tsp) in a deep skillet or sauté pan over medium-high heat. Once hot, add the Red Onion (1) and sauté until softened, about 1-2 minutes.
step 6
Add the Garlic (10 cloves) and Fresh Ginger (1 1/2 in) and continue sautéing until fragrant, about 2 minutes.
step 7
Add the Red Chili Peppers (5) and Green Chili Pepper (1) and sauté for another minute, then stir in the contents of the spice bowl and stir to combine everything in the pan.
step 8
Add the Tomatoes (2) and pour in the Water (1 cup). Stir, and then turn down the heat to low and cover the pan. Simmer for 5-6 minutes.
step 9
Turn off the heat, and carefully transfer the contents in the pan to a blender jug. Cover and blend until a smooth texture has been achieved. Be careful as hot liquids expand when blended. You may need to uncover the blender jug and push down the contents with a spoon 1-2 times.
step 10
Transfer the sauce back to the pan, then turn on the heat and set to medium-high again.
step 11
Mix in the Tandoori Masala Mix (1/2 tsp), 1 tsp of Lemon Juice,, Honey (1 tsp), and Kemps Half & Half (4 Tbsp) Stir until fully integrated and the color of the sauce is even.
step 12
Add the paneer from the other pan to the sauce and gently stir to combine.
step 13
Add the Kasoori Methi Powder (2 Tbsp) and stir for 1-2 minutes. Then turn off the heat and transfer to a serving dish.
step 14
Pour the Kemps Half & Half (2 Tbsp) in a circular motion over the Paneer Butter Masala, sprinkle with Fresh Cilantro (1 Tbsp) and add a small dollop of Unsalted Butter (1 tsp) to the center of the dish.
step 15
Enjoy with hot flaky roti parathas, crispy plain rotis, soft fluffy naans, and/or warm steamed rice!
