This recipe calls for Tikka Masala Spice Paste
Our authentic blend of aromatic spices including paprika, cumin and coriander for a beautifully balanced Tikka Masala dish.
Paneer Butter Masala
Paneer Butter Masala is a traditional Punjabi recipe where soft pieces of Paneer are cooked in rich creamy butter and a tomato sauce. This recipe will show you how to create a restaurant styled paneer butter masala engulfed with taste.
Ingredients
Serves 4 people
- 3 tbsp oil
- 1 medium diced onion
- 1tbsp finely chopped ginger
- 1tbsp finely chopped garlic
- Half jar of Patak's Tikka Masala Paste
- 100ml Water
- 500g diced Paneer
- 200g Chopped Tomatoes
- 100ml water
- 250ml double cream
- 20g butter
- 10g Fresh chopped coriander
- 1tsp sugar
Method
- Heat 3 tbsps of oil in a pan and add 1 medium diced onion. Fry until soft.
- Add 1 tsp finely chopped ginger, 1 tsp of finely chopped garlic and half full jar of paste. Cook for 1-2 mins on low flame. Lid closed.
- Add 100ml of water and cook the paste until all the water gets absorbed in the paste.
- Add 200g of chopped tomatoes and cook for 3-4 minutes. Lid closed.
- Add 500g diced Paneer and cook for 3 minutes on low flame lid covered.
- Add 250ml double cream, 20g butter and 2 tsp sugar, cook for 3 mins or till the curry begins to boil rapidly.
- Season to taste, garnish with fresh chopped coriander
- Serve with rice and warm naan bread
-
Serves 4 people
- 3 tbsp oil
- 1 medium diced onion
- 1tbsp finely chopped ginger
- 1tbsp finely chopped garlic
- Half jar of Patak's Tikka Masala Paste
- 100ml Water
- 500g diced Paneer
- 200g Chopped Tomatoes
- 100ml water
- 250ml double cream
- 20g butter
- 10g Fresh chopped coriander
- 1tsp sugar
-
- Heat 3 tbsps of oil in a pan and add 1 medium diced onion. Fry until soft.
- Add 1 tsp finely chopped ginger, 1 tsp of finely chopped garlic and half full jar of paste. Cook for 1-2 mins on low flame. Lid closed.
- Add 100ml of water and cook the paste until all the water gets absorbed in the paste.
- Add 200g of chopped tomatoes and cook for 3-4 minutes. Lid closed.
- Add 500g diced Paneer and cook for 3 minutes on low flame lid covered.
- Add 250ml double cream, 20g butter and 2 tsp sugar, cook for 3 mins or till the curry begins to boil rapidly.
- Season to taste, garnish with fresh chopped coriander
- Serve with rice and warm naan bread
