Garam masala

A fantastic vegetarian dish that showcases the flavour of garam masala is Paneer Butter Masala. It’s creamy, mildly spiced, and packed with flavour, making it a favourite among vegetarians and non-vegetarians alike.

Ingredients

For the Paneer:

• 200g paneer (cut into cubes)
• 1 tablespoon oil or butter
• 1/2 teaspoon Mantrupti garam masala
• 1/2 teaspoon chili powder
• Salt to taste

For the Gravy:

• 2 tablespoons butter (unsalted)
• 1 tablespoon oil
• 1 large onion (finely chopped)
• 2 medium tomatoes (pureed)
• 1 tablespoon ginger-garlic paste
• 1 teaspoon Mantrupti garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon turmeric powder
• 1/4 cup cashews (soaked in warm water and blended into a smooth paste)
• 1/2 cup heavy cream
• 1 tablespoon honey or sugar (optional)
• 1 tablespoon kasuri methi (dried fenugreek leaves, crushed)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

Sauté the Paneer:

• Heat 1 tablespoon of oil or butter in a pan.
• Add the paneer cubes, a pinch of salt, Mantrupti garam masala, and chili powder. Sauté them until lightly golden. Set aside.

Prepare the Gravy:

• In the same pan, heat 2 tablespoons of butter and 1 tablespoon of oil.
• Add the finely chopped onions and sauté until golden brown.
• Add the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
• Stir in the tomato puree and cook until the oil separates (about 5-7 minutes).
• Add Mantrupti garam masala, cumin powder, coriander powder, chili powder, and turmeric. Cook the spices for 1-2 minutes.

Add Cashew Paste:

• Add the cashew paste and stir it into the gravy. Cook for 3-4 minutes until it blends well and thickens the sauce.

Simmer and Add Paneer:

• Add 1/2 to 1 cup of water to adjust the consistency of the gravy. Let it simmer for about 5 minutes.
• Stir in the sautéed paneer cubes, and cook for another 5 minutes on low heat to allow the flavours to blend.

Finish with Cream and Kasuri Methi:

• Lower the heat and stir in the heavy cream. Mix well, and cook for another 2-3 minutes.
• Add kasuri methi and honey or sugar (if using) to balance the flavours. Taste and adjust seasoning if necessary.

Garnish and Serve:

• Garnish with fresh coriander leaves and serve hot with naan, roti, or jeera rice.

Pro Tip:

• Add Mantrupti garam masala towards the end to keep its aroma intact. If you like your paneer crispy, you can pan-fry or grill it before adding to the curry.

This Paneer Butter Masala is rich, creamy, and perfect for a delicious vegetarian meal where the garam masala brings warmth and complexity to the dish!