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Butter Paneer Masala

Butter Paneer Masala reads richness 6.7, sweetness 4.8 and allium 4.4 on Palate's 0–10 flavor X-ray — a Indian main, about 38 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.6 / 10
• Sweet & Fruity — 5.3 / 10
• Sour & Bright — 1.7 / 10
• Bitter & Earthy — 2.5 / 10
• Rich & Fat — 7.5 / 10
• Aromatic & Spice — 5.2 / 10

The measured notes (of 18)

Richness 6.7 · Sweetness 4.8 · Allium 4.4 · Umami 4.2 · Salinity 3.9 · Warm Spice 3.0 · Heat 2.9 · Nutty 2.7 · Herbaceous 2.6 · Earthy 2.3 · Sourness 1.6 · Fruity 1.6 · Floral 1.5 · Bitterness 1.0

What's in it (14)

• ghee — 27 g
• paneer — 454 g
• yellow onion — 110 g
• garlic — 12 g
• ginger — 15 g
• garam masala — 10 g
• cumin — 5 g
• cayenne pepper — 3 g
• tomatoes — 794 g
• heavy cream — 237 g
• sugar — 25 g
• salt — 7 g
• unsalted butter — 41 g
• cilantro — 15 g

Time & effort: about 38 min · effort: involved

Nutrition (per 100 g, engine-estimated): 159.1 kcal, 4.9 g protein, 12.6 g fat, 10.7 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Melt 1 tablespoon of the ghee in a large skillet over medium-high heat. Working in two batches, sear the paneer cubes, turning occasionally, until golden on at least two sides, about 4 minutes per batch; transfer to a plate.
2. Add the remaining 1 tablespoon ghee to the skillet. Add the onion, garlic, and ginger; saute over medium heat, stirring occasionally, until the onion is soft and lightly browned at the edges, 6-7 minutes.
3. Stir in the garam masala, cumin, and cayenne; toast, stirring constantly, until fragrant, about 1 minute.
4. Add the tomatoes with their juices, crushing them with the back of a spoon. Bring to a simmer and cook, stirring occasionally, until the sauce is thickened and the raw tomato smell is gone, 12-14 minutes.
5. Remove from heat and let cool slightly, then puree the sauce until smooth, working in batches in a blender if needed and venting the lid to let steam escape.
6. Return the puree to the skillet over medium heat; stir in the cream, sugar, and 1 teaspoon of the salt. Simmer until glossy and slightly reduced, about 5 minutes.
7. Reduce heat to low and whisk in the butter, a piece at a time, until fully melted and the sauce is glossy, 2-3 minutes.
8. Add the seared paneer to the sauce, gently folding to coat. Simmer over medium heat until the paneer is warmed through, 4-5 minutes.
9. Taste and season with the remaining salt as needed.
10. Scatter the cilantro over top and serve hot, with rice or naan.

Dishes with a similar flavor shape

• Peas and Paneer Curry (Matar Paneer) — Indian
• Palak Paneer with Garlic Naan — Indian
• Spiced Ground Turkey Curry with Peas — Indian
• Grießnockerlsuppe (Semolina Dumplings in Beef Broth) — Austrian
• Kuru Fasulye (Dried Bean Stew) — Turkish

Keep reading: what richness, sweetness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.