Paneer Butter Masala (Creamy Tomato Paneer Curry)
Soft paneer cubes simmered in a smooth, buttery tomato and cashew gravy. Mild, creamy, and easy to spoon over rice for little ones.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 15 ml oil1.01 tbsp oil
- 2 each green cardamom, lightly crushed
- 1 large onion, roughly chopped
- 5 g ginger, peeled0.18 oz ginger, peeled
- 5 each garlic, cloves, peeled
- 2 medium tomato, roughly chopped
- 15 each cashew
- salt (to taste), for over-1s and adults
- 5 ml jaggery1.01 tsp jaggery
- 3.75 ml garam masala0.76 tsp garam masala
- 5 ml coriander powder1.01 tsp coriander powder
- 360 ml water1.52 cup water
- 30 ml butter2.03 tbsp butter
- 1 each bay leaf
- 2 g cinnamon, ceylon, small piece0.07 oz cinnamon, ceylon, small piece
- clove (optional), whole
- 250 g paneer, cut into small cubes8.82 oz paneer, cut into small cubes
- 7.5 ml kasuri methi, crushed1.52 tsp kasuri methi, crushed
- 45 ml heavy cream3.04 tbsp heavy cream
- coriander leaf (for serving), chopped
Steps
Make the Masala Base
- Warm the oil in a pan over medium heat, then add the cardamom, onion, ginger, and garlic.
- Saute for 4 to 5 minutes until the onions turn soft and translucent.
- Add the tomatoes and cashews, stir, cover, and cook for about 7 minutes until the tomatoes break down. Add a splash of water if the pan looks dry.
- Stir in the coriander powder and garam masala, then cook for 3 to 4 minutes until aromatic. Turn off the heat and let it cool.
Blend
- Add 1 cup cold water to a blender, then spoon in the cooled onion and tomato mixture. Blend to a silky smooth puree.
Finish the Curry
- Melt the butter in the same pan over low heat, then add the bay leaf, cinnamon, and optional cloves until they begin to sizzle.
- Hold a strainer over the pan and pour the blended puree through it, stirring to push the smooth sauce into the pan.
- Add the remaining water and stir well, then cover and cook for 10 to 12 minutes until slightly thick, stirring every few minutes.
- Remove and discard the whole spices, then stir in the jaggery, kasuri methi, and paneer cubes.
- Cover and cook on low heat for 2 to 3 minutes, then turn off the heat and stir in the cream, reserving a little to garnish.
- Garnish with the reserved cream and chopped coriander, then serve over rice or with naan. For over-1s and adults, add salt and a pinch of chili to taste.
Nutrition
- Calories
- 347
- Protein
- 10g
- Fat
- 29g
- Carbs
- 11g
Tips by age
Make sure the gravy is blended completely smooth so there are no whole cashew pieces. Mash the paneer cubes or cut them very small, then thin the curry slightly and serve with soft rice. Skip the added salt.
Choking safety: Cashews must be fully blended into the sauce; never offer whole or large nut pieces. Cut paneer small so it cannot block the airway.
Serve the smooth curry with soft rice and small, soft paneer cubes that are easy to chew. Keep it mild with no added salt or chili.
Choking safety: Ensure cashews are fully blended and paneer is in small, soft pieces.
Serve as written with paneer cut into bite-size pieces over rice. Hold back the salt and chili from the base portion.
Choking safety: Cut paneer into bite-size pieces and confirm the sauce is smooth with no whole cashews.
Serve as written with rice or torn naan. You can add a small pinch of salt to this portion if your child is used to it.
Serve as written with rice or naan. Season to taste and add a little chili only if your child enjoys mild heat.
Want the full library?
Unlock all 1,300+ recipes, the meal planner, allergen tracking, and more in the Lil' Noms app.
Unlock all in the app