Description
Paneer Butter Masala is a beloved dish featuring succulent paneer in a rich, creamy tomato sauce. Its delightful blend of spices and easy preparation makes it an excellent option for dinner or cozy nights at home.
Ingredients
Scale
- 2 cups basmati rice
- 3 cups water
- ½ teaspoon salt
- 1 gallon whole milk
- â…” cup lemon juice or white vinegar
- cold water to rinse curds
- neutral oil or ghee for searing
- 6 tablespoons butter, divided
- 1 tablespoon neutral oil
- 2 medium onions, finely chopped
- ¼ cup ginger-garlic paste
- 3 cups tomato purée
- 1 tablespoon kashmiri red chili powder
- 2 teaspoons ground coriander
- 2 teaspoons salt
- 2 teaspoons sugar, or to taste
- 2 cups vegetable stock
- ¾ cup heavy cream
- 2 teaspoons kasuri methi, crushed
- 2 teaspoons garam masala
- butter naan, warmed and brushed with butter
- red onion, thinly sliced
- lemon wedges
- lime wedges
- heavy cream
- warm ghee
Instructions
- Rinse basmati rice under cold water until the water runs clear.
- In a rice cooker, combine the rinsed rice, water, and salt, then cook using the white rice setting. Alternatively, in a pot, bring the ingredients to a boil, cover, reduce heat, and simmer for 15 minutes.
- Fluff the rice gently with a fork, cover, and keep warm.
Notes
Use fresh spices for the best flavor.
Adjust sugar according to your taste preferences.
Serve with warmed butter naan for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 50 mg