⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

A simplified homemade version of the classic buttery, spiced, and slightly sweet Indian curry. Rich tomato-cashew sauce with soft paneer cubes. Perfect for weeknight dinners, meal prep, or serving to guests.

Ingredients

For the Cardamom Rice

  • 350 ml water (3.5 dl)
  • 1 tsp salt
  • 1 tsp whole cardamom pods
  • 300 ml basmati rice (3 dl)
  • 1 tbsp neutral rapeseed oil

For the Paneer Butter Masala

  • 1 yellow onion
  • 1 tbsp oil
  • 150 ml cashew nuts (1.5 dl)
  • 400 g passata (crushed tomatoes)
  • 1 tbsp garam masala
  • 3 tbsp sugar
  • 2 tbsp red wine vinegar
  • 1 tsp salt
  • 400 g paneer or halloumi
  • 50 ml cream (0.5 dl)
  • 50-75 g butter
  • 300 ml water (3 dl)
  • 1 tsp dried fenugreek leaves (optional)
  • 1 tsp chili powder (optional)

Instructions

Make the Cardamom Rice

  1. Bring water to a boil with salt and cardamom pods.
  2. Rinse rice until water runs clear (at least 3 times, ideally up to 7).
  3. Add drained rice to boiling water. Simmer very gently, covered, on lowest heat for about 10 minutes until all liquid is absorbed.
  4. Remove from heat, drizzle with oil and gently fold through. Let rice steam, covered (no heat), for 10-15 minutes.

Make the Paneer Butter Masala

  1. Peel and roughly chop onion. Sauté in oil over low heat in a large pot for about 4 minutes until soft but not browned.
  2. Add cashews, passata, garam masala, sugar, optional chili, vinegar, and salt. Stir to combine. Simmer very gently, covered, for 15-20 minutes.
  3. Meanwhile, cut paneer into small cubes.
  4. Blend the sauce completely smooth with an immersion blender (this takes a few minutes).
  5. Add cream and butter, let melt. Thin with 300 ml water - the sauce should be loose.
  6. Let sauce simmer on low heat, then add paneer cubes (or fry them separately first if preferred). Add fenugreek leaves if using.

To Serve

Serve the curry over cardamom rice.

Notes

Paneer vs halloumi: Paneer is traditional and softer. Halloumi works as a substitute and can be fried for a crispier texture before adding to the sauce.

Fenugreek leaves (methi): These add an authentic flavor if you can find them at an Indian grocery store, but the dish is delicious without.

Vegan version: Use firm tofu instead of paneer, oat cream instead of dairy cream, and plant-based butter.

Make-ahead: The sauce keeps well and is great for meal prep. The flavors develop nicely overnight.

Source: Vegokäk: lättlagade middagar by Annie Månsson