Paneer Butter Masala with Roti
A rich and creamy Indian classic, perfect with fluffy roti.
⏱️ 65 min🍽️ Serves 1
🔥 680 kcal💪 25g protein🍚 65g carbs🥑 35g fat🌾 8g fibreper serving
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servings
Ingredients
- 🧀200 g paneer
- 🌾1 cup whole wheat flour
- 🧅2 onions
- 🍅3 tomatoes
- 🫚1 inch ginger
- 🧄3 garlic cloves
- 🌰½ cup cashews
- 🧈2 tbsp butter
- 🌶️1 tsp red chili powder
- ✨1 tsp garam masala
- 🥛½ cup heavy cream
- 🧂 salt, to taste
- 🌿¼ cup coriander leaves, chopped
Pro tips
- For extra richness, add a teaspoon 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.
- If your gravy is too thick, add a little water or milk to reach the desired consistency.
- Brushing rotis with a little butter or ghee after cooking keeps them soft.
Method
- 1Chop onions, tomatoes, ginger, and garlic. Soak cashews in warm water for 15 minutes.
- 2Heat 1 tablespoon butter in a pan. Sauté onions, ginger, garlic, and tomatoes until soft. Add soaked cashews.
- 3Let the mixture cool, then blend into a smooth paste. Strain for a silkier gravy if desired.
- 4In the same pan, melt the remaining butter. Add red chili powder and garam masala, stirring briefly.
- 5Pour in the blended paste, add salt, and cook for 10-15 minutes, stirring occasionally, until the gravy thickens and oil separates.
- 6Stir in the heavy cream and cubed paneer. Simmer for another 5 minutes until paneer is heated through.
- 7While the curry simmers, prepare the roti dough by mixing whole wheat flour with water and a pinch of salt. Knead until smooth.
- 8Roll out small portions of dough into thin rotis and cook on a hot griddle until puffed and lightly browned.
- 9Garnish paneer butter masala with fresh coriander leaves.
- 10Serve hot with the freshly made rotis.