Paneer Butter Masala
Paneer Butter Masala is a rich, creamy main course of soft paneer cubes simmered in a smooth tomato, butter, and cashew gravy. The taste is mildly sweet, tangy, and gently spiced, with a silky texture that pairs well with naan, roti, or jeera rice. It is a popular choice for weekend lunches and for guests because the gravy can be made ahead and reheated. Add the paneer only in the last few minutes of cooking and avoid boiling it for long, as overcooking makes paneer firm and rubbery. A practical tip: blend the tomato-cashew base until completely smooth and strain it if needed for that classic velvety finish.
Ingredients
16 itemsStep-by-Step Instructions
9 steps-
1
Step 1
Heat the oil in a pan on medium heat. Add the chopped onion and cook for 3–4 minutes until soft and light golden.
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2
Step 2
Add the chopped tomatoes and cashews. Cook for 6–7 minutes until the tomatoes soften and turn pulpy. Switch off the heat and let the mixture cool slightly.
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3
Step 3
Blend the tomato-onion-cashew mixture with a little of the water until completely smooth. Set aside.
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4
Step 4
In the same pan, melt the butter on low-medium heat. Add the ginger-garlic paste and cook for 1 minute until the raw smell goes away.
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5
Step 5
Lower the heat, add the Kashmiri red chilli powder and cumin powder, and stir for 30 seconds. Pour in the blended gravy and mix well.
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6
Step 6
Add the remaining water, sugar, and salt. Simmer the gravy for 8–10 minutes, stirring occasionally, until it thickens and butter begins to appear at the edges.
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7
Step 7
Crush the kasuri methi between your palms and add it to the gravy along with the garam masala. Mix well.
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8
Step 8
Add the paneer cubes and simmer gently for 2–3 minutes only, so the paneer stays soft.
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9
Step 9
Switch off the heat and stir in the fresh cream. Garnish with the chopped coriander leaves and serve hot.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
