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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 3
Course: Main Course
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Blender For pureeing tomatoes and cashews
  • Deep pan or kadhai For cooking the curry
  • Knife and chopping board For chopping ingredients

Method
 

  1. Heat 1 tbsp butter and 1 tbsp oil in a pan. Sauté chopped onions until they are soft.
  2. Add ginger garlic paste and sauté until raw smell goes away.
  3. Add chopped tomatoes and cashews. Sauté for 5–7 minutes until tomatoes become soft.
  4. Let it cool down a bit, then blend the mixture into a smooth paste.
  5. In the same pan, heat the remaining 1 tbsp butter. Add the blended paste and sauté for 3–4 minutes.
  6. Add red chili powder, turmeric, coriander powder, and salt. Mix well.
  7. Add 1/2 cup water to make the gravy consistency right. Simmer for 5 minutes.
  8. Add paneer cubes and stir gently. Simmer for 5 minutes more.
  9. Add cream, garam masala, and crushed kasuri methi. Mix gently.
  10. Garnish with a little butter and some extra cream if desired. Serve hot with naan, roti, or rice.

Notes

  • Use fresh cream for a silkier texture.
  • You can lightly pan-fry paneer before adding for extra flavor.
  • Adjust spice levels to your preference