Paneer Butter Masala
Paneer Butter Masala is a rich, creamy North Indian curry made with soft paneer cubes simmered in a mildly spiced tomato and butter-based gravy, perfect to pair with naan or rice.
- Blender
- Deep pan or kadhai
- Knife and chopping board
- Gravy Base
- Amount: 2
- Unit: tablespoons
- Name: butter
- Amount: 1
- Unit: tablespoon
- Name: oil
- Amount: 1
- Unit:
- Name: onion
- Notes: medium-sized (finely chopped)
- Amount: 3
- Unit:
- Name: tomatoes
- Notes: medium-sized (chopped)
- Amount: 2
- Unit: tablespoons
- Name: cashews
- Notes: soaked in warm water for 10 minutes
- Amount: 1
- Unit: teaspoon
- Name: ginger garlic paste
- Amount: 1
- Unit: teaspoon
- Name: red chili powder
- Amount: 1/2
- Unit: teaspoon
- Name: turmeric powder
- Amount: 1
- Unit: teaspoon
- Name: coriander powder
- Amount: 1/2
- Unit: teaspoon
- Name: garam masala
- Amount: to taste
- Unit:
- Name: salt
- Amount: 1/2
- Unit: cup
- Name: water
- Notes: to adjust consistency
- Final Curry
- Amount: 200
- Unit: grams
- Name: paneer
- Notes: cut into cubes
- Amount: 2
- Unit: tablespoons
- Name: cream
- Notes: for richness
- Amount: 1
- Unit: teaspoon
- Name: kasuri methi
- Notes: crushed
- Amount: 1
- Unit: tablespoon
- Name: butter
- Notes: optional (for garnish)
- Heat 1 tbsp butter and 1 tbsp oil in a pan. Sauté chopped onions until they are soft.
- Add ginger garlic paste and sauté until raw smell goes away.
- Add chopped tomatoes and cashews. Sauté for 5–7 minutes until tomatoes become soft.
- Let it cool down a bit, then blend the mixture into a smooth paste.
- In the same pan, heat the remaining 1 tbsp butter. Add the blended paste and sauté for 3–4 minutes.
- Add red chili powder, turmeric, coriander powder, and salt. Mix well.
- Add 1/2 cup water to make the gravy consistency right. Simmer for 5 minutes.
- Add paneer cubes and stir gently. Simmer for 5 minutes more.
- Add cream, garam masala, and crushed kasuri methi. Mix gently.
- Garnish with a little butter and some extra cream if desired. Serve hot with naan, roti, or rice.
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Use fresh cream for a silkier texture.
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You can lightly pan-fry paneer before adding for extra flavor.
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Adjust spice levels to your preference