Paneer Butter Masala with Roti

Rich, creamy paneer in a spiced tomato gravy, served with soft rotis.

⏱️ 65 min🍽️ Serves 1

🔥 680 kcal💪 28g protein🍚 70g carbs🥑 32g fat🌾 8g fibreper serving

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Ingredients

For extra richness, you can add a pinch of kasuri methi (dried fenugreek leaves) to the gravy along with the garam masala.
Adjust the amount of red chili powder to your preferred spice level.
Ensure your paneer is soft and fresh; if it's a bit hard, soak it in warm water for 10-15 minutes before adding to the gravy.
Don't overcook the gravy after adding cream, as it can curdle.

1Chop onions, tomatoes, ginger, and garlic. Soak cashews in warm water for 15 minutes.
2In a pan, melt 1 tbsp butter. Add onions and sauté until translucent. Add ginger, garlic, and sauté for 2 minutes. Add tomatoes, cashews, turmeric, red chili powder, and cook until tomatoes soften. Let cool slightly, then blend into a smooth paste.
3Strain the blended paste through a fine-mesh sieve to achieve a smooth gravy. This step is crucial for the silky texture.
4In the same pan, melt the remaining 1 tbsp butter. Pour in the strained gravy, add garam masala, sugar, and salt. Cook on medium heat for 10-15 minutes, stirring occasionally, until the gravy thickens and oil separates.
5Cut paneer into cubes. Add to the gravy and simmer for 5 minutes. Stir in the heavy cream and cook for another 2-3 minutes; do not boil after adding cream.
6While the gravy simmers, prepare the roti dough: combine whole wheat flour with enough water to form a soft, pliable dough. Knead for 5-7 minutes.
7Divide the dough into equal portions and roll out thin rotis. Cook each roti on a hot tawa (griddle) until bubbles appear, then flip and cook the other side. You can puff them directly over a flame for softness.
8Serve the hot paneer butter masala immediately with freshly made rotis. Garnish with fresh cilantro if desired.