Name: Paneer Butter Masala
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 People
Cuisine: Indian
Ingredients: 3 Tomatoes; 10 Cashew nuts (soaked for 30 mins); 2 tsp Kashmiri chilli powder; 1 tsp Coriander powder; 2 tbsp Butter; 1/2 tsp Cumin seeds; 2 Onions; 1 Green chilli; 1 tsp Ginger garlic paste; to taste Salt; 1/4 tsp Turmeric powder; 1/2 tsp Garam masala; 1/2 cup Water; 1 tsp Sugar; 200 gms Paneer; 4 tbsp Fresh cream; 1 tsp Kasuri methi

Ready in

40 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

25 min

Serving

4 People

Calories / Serving

~280 kcal

Recipe by she cooks on YouTube

Summary

This recipe guides you through making a rich and creamy Paneer Butter Masala. It involves blending tomatoes and cashews into a smooth paste, sautéing onions and spices, and then simmering the paneer in a flavorful, buttery gravy with fresh cream and kasuri methi.

Adjust servings

Tap an ingredient to mark it ready0 of 17 ready

All Ingredients - For Grinding

Tomatoes 3
Cashew nuts (soaked for 30 mins) 10
Kashmiri chilli powder 2 tsp
Coriander powder 1 tsp

All Ingredients - For Gravy

Butter 2 tbsp
Cumin seeds 1/2 tsp
Onions 2
Green chilli 1
Ginger garlic paste 1 tsp
Salt to taste
Turmeric powder 1/4 tsp
Garam masala 1/2 tsp
Water 1/2 cup
Sugar 1 tsp
Paneer 200 gms
Fresh cream 4 tbsp
Kasuri methi 1 tsp

Tools You'll Need

Pan
Blender

Plan Ahead

Up to 30 min of hands-off time you can shift to earlier.

Step 1 · Soak30 min
…epare the Tomato-Cashew Paste Add 3 chopped tomatoes, 10 cashew nuts (soaked for 30 minutes), 2 tsp Kashmiri chilli powder, and 1 tsp coriander po…

Spice level: HotPack water — this one bites back.

From:Kashmiri chiliGreen chiliGingerGaram masala

Don't have an ingredient? Try these swaps

No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.

⚠ Contains Allergens

nutsdairy

Step-by-Step Instructions

Step 1: Prepare the Tomato-Cashew Paste

Add 3 chopped tomatoes, 10 cashew nuts (soaked for ), 2 tsp Kashmiri chilli powder, and 1 tsp coriander powder to a blender. Blend until a fine, smooth paste is formed.

Step 2: Sauté Onions and Aromatics

In a pan, melt 2 tbsp butter. Add 1/2 tsp cumin seeds and let them splutter. Then add 2 chopped onions and for until they turn translucent and lightly golden. Add 1 green chilli (slit) and 1 tsp ginger garlic paste, and for another minute until fragrant.

Step 3: Cook the Gravy Base

Pour the prepared tomato-cashew paste into the pan with the onions. Cook this mixture for , stirring occasionally, until the raw smell of tomatoes disappears and the paste thickens.

Step 4: Add Spices and Water

Add salt to taste, 1/4 tsp turmeric powder, and 1/2 tsp garam masala to the cooking paste. for a minute to incorporate the spices. Then, add 1/2 cup water, mix well, and bring the gravy to a . Cook for , allowing the flavors to meld.

Step 5: Incorporate Paneer and Cream

Add 1 tsp sugar to the gravy and mix. Gently add 200 gms of cubed paneer to the gravy and give it a gentle mix. Pour in 4 tbsp fresh cream and mix well until fully incorporated. Cook for another , allowing the paneer to absorb the flavors and the gravy to become rich.

Step 6: Finish with Kasuri Methi

Finally, crush 1 tsp kasuri methi between your palms and sprinkle it over the paneer butter masala. Mix well. Your Paneer Butter Masala is ready to be served.

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Paneer Butter Masala