Cooking Instructions
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Step 1
Combine
Plain Greek Yogurt (1/3 cup)
, 1 Tbsp of juice from
Lemon (1)
,
Kosher Salt (1 tsp)
,
Kashmiri Red Chili Powder (1 tsp)
,
Garam Masala (1 tsp)
,
Ground Cumin (1 tsp)
,
Ground Coriander (1 tsp)
,
Ground Turmeric (1 tsp)
,
Ginger Paste (1 Tbsp)
, and
Garlic Paste (1 Tbsp)
in a large bowl.
Step 2
Mix with a spoon until fully combined, then add the
Paneer (1 3/4 cups)
. Carefully mix to fully coat the paneer in the marinade. Cover with cling wrap or a plate, and allow for the paneer to marinate for 1 hour, or overnight in the refrigerator for best results.
Step 3
When ready to cook, heat the
Unsalted Butter (1 Tbsp)
and
Olive Oil (1 Tbsp)
in a large nonstick skillet or frying pan over medium-high heat. Once hot, add the marinated paneer and the remaining marinade in the bowl to the pan. Cook for 5-6 minutes, while carefully turning the paneer with a spatula, until the marinade is no longer “wet.” Turn off the heat and set the pan aside.
Step 4
Combine
Kosher Salt (3/4 tsp)
,
Garam Masala (1/2 tsp)
,
Ground Cumin (3/4 tsp)
,
Ground Coriander (3/4 tsp)
,
Ground Turmeric (1 tsp)
,
Cayenne Pepper (1 tsp)
, and
Freshly Ground Black Pepper (1/8 tsp)
in a bowl. Set aside.
Step 5
Heat the
Unsalted Butter (2 Tbsp)
and
Olive Oil (1/2 Tbsp)
in a deep skillet or sauté pan over medium-high heat. Once hot, add the
Red Onion (1)
and sauté until softened, about 1-2 minutes.
Step 6
Add the
Garlic (10 cloves)
and
Fresh Ginger (1 1/2 in)
and continue sautéing until fragrant, about 2 minutes.
Step 7
Add the
Red Chili Peppers (5)
and
Green Chili Pepper (1)
and sauté for another minute, then stir in the contents of the spice bowl and stir to combine everything in the pan.
Step 8
Add the
Tomatoes (2)
and pour in the
Water (1 cup)
. Stir, and then turn down the heat to low and cover the pan. Simmer for 5-6 minutes.
Step 9
Turn off the heat, and carefully transfer the contents in the pan to a blender jug. Cover and blend until a smooth texture has been achieved. Be careful as hot liquids expand when blended. You may need to uncover the blender jug and push down the contents with a spoon 1-2 times.
Step 10
Transfer the sauce back to the pan, then turn on the heat and set to medium-high again.
Step 11
Mix in the
Tandoori Masala Mix (1/2 tsp)
, 1 tsp of Lemon Juice,,
Honey (1 tsp)
, and
Half and Half (1/4 cup)
Stir until fully integrated and the color of the sauce is even.
Step 12
Add the paneer from the other pan to the sauce and gently stir to combine.
Step 13
Add the
Kasoori Methi Powder (2 Tbsp)
and stir for 1-2 minutes. Then turn off the heat and transfer to a serving dish.
Step 14
Pour the
Half and Half (2 Tbsp)
in a circular motion over the Paneer Butter Masala, sprinkle with
Fresh Cilantro (1 Tbsp)
and add a small dollop of
Unsalted Butter (1 tsp)
to the center of the dish.
Step 15
Enjoy with hot flaky roti parathas, crispy plain rotis, soft fluffy naans, and/or warm steamed rice!
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