Tandoor style Paneer Butter Masala
This Paneer Butter Masala recipe features a unique Tandoori twist, starting with marinated paneer cubes that are infused with a smoky flavor using the Dungar method. The paneer is then fried until golden and added to a creamy, spiced tomato sauce. The result is a rich and aromatic Paneer Butter Masala that perfectly blends traditional Indian spices with a hint of smoky essence, making it an irresistible dish for any occasion.
Ingredients
Marination
- 400 g paneer cubed
- 0,5 tsp garam masala
- 0.5 tsp turmeric powder
- 0.5 tsp Kashmiri red chili powder
- 1 tsp ginger-garlic paste
Sauce
- 1 kg tomatoes cut into parts
- 50 g butter
- 1 tbsp ghee
- 1 pcs cinnamon stick 4-5 cm
- 1 pcs bay leaf
- 4 pcs cardamon
- 5 pcs cloves
- 10-12 pcs cashew nuts
- 1 pcs green chilli
- 3 pcs sugar cubes
- 0,5 cup heavy cream
Infusion/Garnish
- 1 pcs pcs charcoal/briquette
- 1 tbsp oil
- 1 tsp Fenugreek leaves Kasuri Methi
- 1 tsp Garam Masala
Instructions
Marination
- Add the 400g of cubed paneer in a large bowl
- Add turmeric powder, Kashmiri red chili powder, garam masala and ginger-garlic paste.
- Gently mix until the paneer is well-coated with the spices. Let the paneer marinate for 15 minutes
Prepare the tomatoes
- Cut tomatoes into parts. Set aside for later use in the sauce.
Fry the paneer
- Heat a pan over medium flame and add ghee.
- Once the ghee has melted and is hot, add the marinated paneer cubes.
- turning the cubes occasionally, until all sides are golden brown for 3 minutes. Remove the fried paneer and set aside
Tomato Base
- Using the same pan, add half of the butter
- Add the whole spices (cardamon, Bay Leaf, Cinnamon, Cloves)
- Stir and let the flavours infuse in the melted butter for 1 minute.
- Add tomatoes pieces and cook 5 minutes. Stir occasionally
- Add cashew, green chilli, salt (optional - depending on your taste/diet) and stir for another minute.
- Turn off the heat and let the tomato sauce cool down
- Discard the bay leaf and In a blender mix the tomato base.
- Strain the blended sauce. Set aside
Tomato sauce
- Add the remaining butter in the same pan.
- Add the tomato base sauce and cook for 3 minutes
- Add the sugar and the fried paneer cubes. Simmer for 5 minutes
Infusion (Dungar method)
- Place 1 charcoal briquette on a separate flame and heat it until it turns grey
- Using tongs, carefully remove the heated briquette and place it on a piece of aluminum foil.
- Then take the foil with the briquette and position it over the sauce.
- Sprinkle oil over the briquette and immediately cover the pan with the lid for 20 seconds. Remove foil and briquette.
Garnish
- Garnish with crushed dried Fenugreek leaves and garam masala.
- Finish with chopped coriander on top
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