Originating from the heart of Indian cuisine, this reimagined Paneer Butter Masala elevates the classic with a smoky twist and a richness derived from almonds. The dish combines the comforting, creamy texture of the traditional gravy with the intriguing depth of charred paneer. As the sauce simmers, it fills the kitchen with an aroma of roasted tomatoes and spices, beckoning with its promise of a culinary delight. The char on the paneer adds an unexpected layer of flavor, creating a dance between smoky and sweet, while the almond paste lends a silky smoothness, transforming the sauce into a luxurious embrace for the paneer cubes. The vibrant color and the garnishing of fresh cilantro and almond slivers make this dish not only a feast for the palate but also a visual masterpiece.

Ingredients

Serving Size

• Serves 4

From Your Pantry

• 1 cup Basmati rice
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1½ teaspoons Garam masala
• 1 teaspoon Turmeric powder
• 1 teaspoon Kashmiri red chili powder
• 1 tablespoon Sugar
• 3 tablespoons Tomato paste
• ½ cup Almonds (for almond paste)

Additional Grocery Items Needed

• 14 ounces Paneer (cubed and lightly charred)
• 1 large Onion (finely chopped)
• 3 large Tomatoes (pureed)
• 4 cloves Garlic (minced)
• 1 inch Ginger (minced)
• ½ cup Heavy cream
• Fresh Cilantro (for garnish)
• 1 Lemon (for juice)
• 2 tablespoons Butter

Preparation

1. Marinate the Paneer: Toss the paneer cubes with ½ teaspoon garam masala, turmeric, and a pinch of salt. Let it sit for 15 minutes.
2. Char the Paneer: Heat a grill pan over medium heat. Brush the paneer with olive oil and grill until char marks appear, about 2 minutes per side. Set aside.
3. Prepare the Almond Paste: Blanch almonds in boiling water for 10 minutes, peel, and blend into a smooth paste with a little water.
4. Cook the Base: In a large pan, heat butter and sauté onions until translucent. Add garlic and ginger, cooking until fragrant. Stir in tomato puree, remaining spices, and sugar. Cook until oil separates.
5. Combine: Add almond paste and water as needed to achieve a creamy consistency. Bring to a simmer, then incorporate the cream and grilled paneer. Cook for 5 minutes.
6. Final Touches: Adjust salt, add a squeeze of lemon juice, and garnish with cilantro and almond slivers. Serve hot with basmati rice.

Expert Tips

• For an extra smoky flavor, use a kitchen torch on the paneer after grilling.
• If almond paste is too thick, add water in small increments to achieve the desired consistency.

Serving Suggestions

Pair this luxurious paneer dish with fluffy basmati rice or warm naan bread to soak up the rich sauce. A side of cucumber raita can add a refreshing contrast to the smoky and creamy flavors, creating a balanced and memorable meal.

Nutrition Facts per Serving

• Calories: 540
• Protein: 25g
• Carbohydrates: 45g
• Fat: 30g
• Saturated Fat: 15g (Paneer, Heavy Cream)
• Sugar: 6g
• Fiber: 3g
• Sodium: 620mg

We encourage you to share this delightful recipe with friends and family, and don't hesitate to experiment with your own variations. Whether it's adding a dash of your favorite spice or swapping in a different nut for the paste, making this dish your own will only enhance the joy of cooking and eating. Enjoy the process and the meal!