Paneer Butter Masala
Soft paneer warms gently in a strained tomato, onion, and cashew gravy scented with butter, cardamom, and kasuri methi. Ready in 40 minutes, this mildly sweet North Indian curry finishes with cream off the heat.
Equipment
- Pan
- blender jar
- Strainer
Ingredients
To saute & blend
- 1 tablespoon oil (15 ml)
- 2 green cardamoms (or ¼ to ⅓ tsp ground cardamom, elaichi)
- 1 cup onions (130 grams) (sliced or diced from 1 medium yellow or 2 small red onions)
- 1 inch ginger (10 grams) (peeled & sliced or use 1½ to 2 teaspoon ginger garlic paste)
- 5 to 6 large garlic cloves (12 grams) (peeled, omit to use gg paste)
- 2 cups tomatoes (350 grams) (sliced, use up to 420 grams from 2 large or 4 medium)
- 15 whole cashew nuts (30 grams) (use up to 18 nuts/ 36 g if using more tomatoes or use almonds)
- 1 teaspoon sea salt (adjust to taste)
- 1 teaspoon jaggery/ sugar (optional)
- ¾ to 1 teaspoon Kashmiri red chilli powder (or paprika) (adjust to heat & color preference)
- ¾ to 1 teaspoon garam masala (adjust to taste)
- 1 teaspoon coriander powder (daniya powder) (optional)
- 1 cup cold water (240 ml) (to blend)
To make Paneer Butter Masala
- 2 tablespoons unsalted butter (30 grams)
- 1 small bay leaf (tej patta, optional)
- 2 inch Ceylon cinnamon piece (or 1 inch dalchini, optional)
- 3 cloves (laung, optional)
- 250 to 300 grams paneer (9 to 10 oz) (I cut mine to ¾ inch)
- ½ tablespoon kasuri methi (dried fenugreek leaves, crushed)
- 3 to 4 tablespoons heavy cream (45 to 60 ml) (sub with fresh cream, cooking cream or thickened cream)
- 1 to 2 tablespoon coriander leaves (cilantro finely chopped, to garnish)
Instructions
To saute & puree
- Cook the cardamoms, onions, ginger, and garlic in the oil for 4 to 5 minutes. Look for translucent onions that have softened without becoming deeply browned.
- Mix in the tomatoes, salt, and cashews, then cover and cook over medium heat for about 7 minutes, adding a splash of water if the pan becomes dry. The tomatoes should collapse into a soft, mushy mixture rather than retain firm pieces.
- Work in the chili powder, optional coriander powder, and garam masala, cook over medium heat for 3 to 4 minutes, then switch off the heat and let the mixture cool. The spices should smell fragrant, with no scorched aroma.
- Blend the cooled mixture with the 1 cup cold water in a blender jar until completely smooth. The puree should look uniform and silky, without visible onion pieces or cashew grit.
Make Paneer Butter Masala
- Return the same pan to low heat, melt the butter, and add the bay leaf, cinnamon, and cloves if using. A gentle sizzle signals that the whole spices are releasing their aroma into the butter.
- Stir in the optional chili powder once the spices sizzle, then pass the puree through a strainer held over the pan, using a spoon to help it through. The sieve should retain tomato seeds, skins, and ginger fibers while the smooth sauce collects below.
- Stir in an additional ½ cup water and simmer covered over medium heat for 10 to 12 minutes, stirring every 3 to 4 minutes. The gravy is ready when it remains flowy but lightly thickened, with a glossy surface and small traces of fat around the edges.
- Discard the whole spices, adjust the salt and garam masala to taste, and add the optional jaggery, crushed kasuri methi, and paneer before covering and cooking on low heat for 2 to 3 minutes. The paneer should warm through while retaining a soft bite.
- Switch off the heat and gently fold in the cream, reserving a tablespoon for the garnish. The sauce should become paler and creamy without returning to a vigorous boil.
- Finish the curry with the reserved cream and chopped coriander leaves. The cream adds a pale swirl against the orange gravy, while the coriander supplies a fresh finish.
Notes
Texture tip: For firm store-bought paneer, soak the block in warm water for 15 to 20 minutes before cubing and draining to help soften the cheese.
Ingredient tip: Crush the dried kasuri methi leaves between your palms right before adding them to release their earthy aroma into the gravy.
Sauce tip: Keep the simmering tomato-cashew sauce covered between stirs because it splatters forcefully, and leave it slightly looser than your ideal consistency since it thickens as it cools.
Storage and reheating: Cool leftovers promptly and store them covered in the refrigerator. Reheat gently on the stovetop while stirring in water gradually to loosen the sauce, avoiding prolonged boiling.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.