Peanut Butter Paneer Curry

Yeaaah, this was totally by accident, but ended up being pretty good!


What had happened was…I burnt the onions (oops)!! In order to try to mask the flavor of burnt onions, I added some peanut butter. Then I kept adding it. It turned out like a creamy peanut sauce, with spices!

Anywho, all in all, it was pretty fab, if you like peanut butter. G kind of gets all squirmy when he sees peanut butter, so don’t tell him about the secret ingredient!


  • Paneer, cubed
  • whole garam masala
  • 1 tsp cumin seeds
  • 1 red chili
  • 1 onion chopped
  • 1-1.5 cups crushed tomatoes
  • 2 tsp ginger garlic paste
  • 1/4 cup cashew nut paste
  • 1/4 cup cream
  • 1 tsp garam masala
  • 1 tsp cardamom powder
  • 1 tbsp kasoori methi
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 2-3 tbsp peanut butter
  • salt to taste
  • oil for cooking
  • water for thinning, around 1/4 cup

To Make:

Heat oil in a pan. Add cumin seeds, whole garam masala, red chili. Once it splutters, add onions. Saute till golden brown. Add ginger garlic paste and stir. Add tomatoes. Simmer for 5 minutes. Add to blender, and puree till smooth.

Put puree back in the pan, along with water, and bring it to boil. Add the rest of the ingredients, except for the cream, and let simmer for around 15 minutes. Add paneer, and simmer for another 5 minutes. Adjust seasoning accordingly.






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