Paneer butter masala

Easy paneer recipe in a tomato-based gravy

Servings: 4

Author:

Prep
20 minutes

Cook
35 minutes

Total Time
55 minutes

Main Course

Indian

ibs low fodmap Paneer gravy

Instructions

1 Heat ghee or unsalted butter in a heavy-bottomed pan. Add the bay leaf, cinnamon
stick, and green cardamom pods. Sauté for a few seconds until fragrant.
2 Add ginger paste and green chili paste. Sauté for a minute until the raw smell
goes away.
3 Add tomato puree and tomato paste. Cook for 5-7 minutes until the mixture is
thick and fragrant.
4 Add turmeric powder, Kashmiri red chili powder, coriander powder, and cumin
powder. Cook for a minute until fragrant.
5 Add the paneer cubes, garam masala powder, and salt. Mix well and cook for 2-3
minutes until the paneer is coated with the spices.
6 Crush the dried fenugreek leaves in your palms and add them to the pan. Mix
well.
7 Add heavy cream and mix well. Cook for 2-3 minutes until the sauce is thick and
creamy.
8 Garnish with chopped coriander leaves and serve hot with naan, roti or rice.