Ever wondered why restaurant paneer butter masala is such a deep, glossy red – yet not fiery hot? The answer is Kashmiri red chilli. It gives rich colour with gentle heat, so the whole family can enjoy it. Here is how to make it at home with KuMa Premium Kashmiri Red Chilli Powder.
Prep 10 minCook 25 minServes 3–4Mild heat
Ingredients
- 250 g paneer, cut into cubes
- 3 large ripe tomatoes, roughly chopped
- 1 medium onion, roughly chopped
- 12 cashews
- 1 inch ginger and 4 garlic cloves
- 2 tbsp butter + 1 tbsp oil
- 1½ tsp KuMa Premium Kashmiri Red Chilli Powder
- ¼ tsp KuMa Premium Turmeric Powder
- ½ tsp KuMa Whole Cumin Seeds
- 1 tsp garam masala
- 1 tsp kasuri methi (dried fenugreek leaves), crushed
- 1 tsp KuMa Jaggery Powder or Khandsari sugar
- ¼ cup fresh cream
- Salt to taste (KuMa Himalayan Rock Salt works well)
Method
- Put the tomatoes, onion, cashews, ginger and garlic in a pan with ½ cup water. Cover and simmer for 10 minutes until soft. Cool, then blend to a very smooth paste.
- Heat the butter and oil on low. Add the cumin seeds and let them sizzle.
- Now the colour secret: turn the heat to its lowest, add the Kashmiri chilli powder and stir for just 10 seconds so it blooms in the butter without burning. Immediately pour in the tomato paste.
- Add the turmeric and cook on medium for 8–10 minutes, stirring, until the gravy thickens and butter shines at the edges.
- Stir in the jaggery, salt, garam masala and kasuri methi. Add a splash of water if it is too thick.
- Add the paneer and cream and simmer for 2 minutes. Finish with a small knob of butter.
Why a pinch of jaggery?
Tomatoes can be sharp. A teaspoon of jaggery powder or khandsari balances the tang and gives the gravy that rounded, restaurant-style taste.
Want it spicier?
Replace half the Kashmiri chilli with KuMa Spicy Red Chilli Powder. You keep the colour and add a proper kick. Serve with butter naan, jeera rice or laccha paratha.
