Create marinade sauce for the paneer by mixing plain greek yogurt, lemon juice, Kashmiri red chili powder, garam masala, ground cumin, coriander powder, turmeric powder, ginger paste, and garlic paste. Whisk the mixture thoroughly to get an even mix.
Add paneer to the marinade and fold slowly to keep it from breaking.
Cover the marinate with foil wrap and leave it overnight.
Put unsalted butter and olive oil in the cast iron skillet and turn the heat to medium-high. After the oil has turned hot, add the marinated paneer into the mixture.
Cook the concoction for 5-6 minutes while turning the paneer slowly with a spatula.
Once the marinade thickens turn the heat off and keep the pan aside.
Put kosher salt, ground cayenne, coriander powder, ground cumin, turmeric powder, garam masala, and freshly cracked black pepper in a bowl and keep it aside.
Take another cast iron skillet and put unsalted butter with olive oil with heat set to medium-high.
Add red-onion and saute till they turn soft. Then add ginger and garlic while continuing to sauteing for 1-2 minutes until the mixture turns fragrant. Put some green and red chillies into the mixture later.
Then put the spice mix in the pan and saute to combine everything.
Add chopped tomatoes and pour a cup of water. Stir the mixture and let it simmer for 5-7 minutes.
Transfer the sauce into a blender and mix until the mixture gets a smooth texture.
Put the sauce back into the pan and add Tandoori color powder, cooking cream, and lemon juice. Stir until the sauce gets an even color and the ingredients are mixed well.
Add paneer to the mixture and fold gently to combine it with the sauce.
Lastly, add fenugreek leaves and stir for 1-2 minutes.
Put the butter masala in a dish and pour cooking cream in a circular motion. Garnish with fresh cilantro and put a small dollop of unsalted butter in the centre.
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