Description
Paneer Butter Masala combines creamy tomato sauce with aromatic spices for a burst of flavor. Perfect for a quick dinner or comforting meal, it’s loved by everyone!
Ingredients
Scale
- 2 cup (400 gram) basmati rice
- 3 cup (700 milliliter) water
- ½ teaspoon (3 gram) salt
- 1 gallon (3.79 liter) whole milk
- ⅔ cup (150 milliliter) lemon juice or white vinegar
- cold water, to rinse curds
- for searing: neutral oil or ghee
- 6 tablespoon (85 gram) butter, divided
- 1 tablespoon (15 milliliter) neutral oil
- 2 medium onion, finely chopped
- ¼ cup (60 gram) ginger-garlic paste
- 3 cup (700 milliliter) tomato purée
- 1 tablespoon (8 gram) kashmiri red chili powder
- 2 teaspoon (4 gram) ground coriander
- 2 teaspoon (12 gram) salt
- 2 teaspoon (8 gram) sugar, or to taste
- 2 cup (475 milliliter) vegetable stock
- ¾ cup (177 milliliter) heavy cream
- 2 teaspoon (1 gram) kasuri methi, crushed between palms
- 2 teaspoon (4 gram) garam masala
- butter naan, warmed and brushed with butter
- red onion, thinly sliced
- lemon and lime wedges
- heavy cream
- warm ghee
Instructions
- Rinse the basmati rice under cold water until it runs mostly clear.
- In a rice cooker, add the rinsed rice, water, and salt, then cook using the white rice setting. If using a pot, combine ingredients, bring to a boil, cover, reduce heat, and simmer for 15 minutes.
- Fluff the rice gently with a fork, cover, and keep warm.
Notes
You can adjust the spice level by varying the amount of kashmiri red chili powder.
Serve with butter naan for a complete meal!
Make sure to use fresh tomato purée for the best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 90mg