Paneer Butter Masala

A rich vegetarian recipe filled to the brim with spices and flavour.


3 tablespoons Butter
250 grams Cottage cheese
1 tablespoons Chilies
1 teaspoon Ginger
1 teaspoon Garlic
2 tablespoons Cashews soaked
1/2 teaspoon Peppercorns
1 teaspoon Poppy seeds
1 Onion
5 Tomatoes
1/2 teaspoon Chili powder
1/2 teaspoon Garam masala
2 tablespoons Tomato puree
2 tablespoons Cream
Salt to taste


Heat two tablespoons of oil or butter in a pan.

Tip in the chillies, ginger, garlic, bay leaves, cloves, cinnamon, cardamom and peppercorns and fry for two minutes before adding poppy seeds, onions and cashew nuts.

When the onions begin to soften, tip in the chopped tomatoes.

Place a lid on top of the pan and cook until the mixture softens.

Remove from the heat and carefully, with a spoon, remove the whole spices and using a hand blender, blend the mixture until a paste forms.

Heat one tablespoon of butter in a pan, tip in the paste and add the chili powder, turmeric, tomato puree, garam masala, salt and 125ml of water.

Bring the mixture to the boil and simmer for half an hour while stirring occasionally.

Cut the cottage cheese in to small cubes and add to the mixture and gently stir while mixing in the cream. Serve with rice.

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