Paneer Butter Masala – Restaurant Style
Recipe Summary
- This recipe guides you through making a rich and creamy Paneer Butter Masala, a popular North Indian dish. It features paneer cubes simmered in a luscious tomato-cashew gravy, enhanced with butter, cream, and aromatic spices, perfect for a hearty meal.
All Ingredients - For Tomato-Cashew Paste
- Tomatoes 3
- Cashew nuts (soaked for 30 mins) 10
- Kashmiri chilli powder 2 tsp
- Coriander powder 1 tsp
All Ingredients - Main Ingredients
- Butter 2 tbsp
- Cumin seeds 1/2 tsp
- Onions (chopped) 2
- Green chilli (slit) 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 (cubed) 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
Heat 2 tbsp butter in a pan. Once melted, add 1/2 tsp cumin seeds and let them splutter. Add 2 chopped onions and for until they turn translucent. Then, add 1 slit green chilli 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 the paste for , stirring occasionally, until it thickens and the raw smell disappears.
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 combine the spices. Then, add 1/2 cup of water and mix well. Bring the gravy to a and cook for .
Step 5: Incorporate Paneer and Cream
Add 1 tsp sugar and 200 gms of cubed paneer to the gravy. Give it a gentle mix. Stir in 4 tbsp of fresh cream and mix until well combined. Continue to cook for another , allowing the paneer to absorb the flavors.
Step 6: Finish with Kasuri Methi
Finally, crush 1 tsp of kasuri methi between your palms and sprinkle it over the paneer butter masala. Mix well to distribute the aromatic herb. Your Paneer Butter Masala is now ready to serve.
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