Paneer Butter Masala
Recipe 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.
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
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
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 sauté for until they turn translucent and lightly golden. Add 1 green chilli (slit) and 1 tsp ginger garlic paste, and sauté for another minute until fragrant.
Step 3: Cook the Gravy Base
Pour the prepared tomato-cashew paste into the pan with the sautéed 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. Sauté for a minute to incorporate the spices. Then, add 1/2 cup water, mix well, and bring the gravy to a simmer. 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 simmering 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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