This paneer ghee masala recipe twists the regular and popular paneer butter masala in a few ways to create a uniquely authentic but different dish. This recipe replaces the use of butter with ghee and cream with coconut milk. Although regular paneer butter masalas tend to be mildly spiced, the use of the Aria Kitchen All Purpose Masala adds such a lovely level of spice and additional flavour to the dish. You can try out this recipe and easily replace the paneer with chicken if you prefer since the main part of making the curry is in the blending of the paste. We recommend trying this dish even if you aren't a fan of regular paneer butter masala because this has much more of a kick.
2 Cardamom pods
2 medium onions finely chopped
2 diced tomatoes
13 cashews (soaked)
1 teaspoon Kashmiri chilli powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1 1/2 heaped teaspoons Aria Kitchen All Purpose Masala
3/4 teaspoon sugar
1 cup water
Paneer Ghee Masala
2 tablespoons ghee
1 bay leaf
1/2 inch cinnamon
2 cardamom pods
2 teaspoons ginger garlic paste
1/2 cup water
Salt to taste
200g cubed paneer pieces
1 teaspoon dried fenugreek leaves
2 tablespoons coconut milk (1 extra tablespoon for garnish)
Coriander leaves for garnishing
Start off by tempering the cardamom pods in some oil in a semi deep pot.
When the pods expand, toss in your diced onions and fry till translucent.
On medium high heat, add in your diced tomatoes, stir, cover and cook for a couple minutes.
Open the lid and stir the tomatoes which should now resemble a paste like texture.
Sprinkle your soaked cashews and coat them with the paste.
Lower the heat slightly and start adding in your masalas and powdered spices. This will be your Kashmiri chilli powder, coriander powder, garam masala and the Aria Kitchen All Purpose Masala.
Allow the masalas to cook and release an aroma.
Finish off by adding in your sugar and water and allowing it to dissolve.
Take this mixture and pop it into your blender and blitz until buttery smooth. You may add water in this step if necessary to get the right consistency.
Keep this smooth paste aside.
In the same pot, melt some ghee.
When the ghee has fully melted, throw in your whole spices which are your bay leaf, cinnamon, cardamom and cloves.
Once the spices have darkened in colour, add the ginger garlic paste and allow it to cook.
Pour in the buttery blended paste you made earlier and mix until well combined.
You can add more water and salt during this step to get the paste to your liking. If you are happy with the taste and consistency, increase the heat so it starts to lightly bubble.
Throw in your paneer pieces and gently coat the pieces with the curry.
Using both hands to grind up the dried fenugreek leaves, sprinkle it into the curry and stir.
Finish off with the coconut milk and mix.
Serve and garnish with the leftover coconut milk and coriander leaves.
Enjoy hot with naan or rice.