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Paneer butter masala is an indulgent North Indian curry featuring tender cubes of paneer simmered in a velvety tomato, cashew and butter sauce. Smooth, mildly spiced and slightly sweet, this dish balances creaminess with fragrant aromatics — ideal for weeknight dinners, special occasions, or when you want a restaurant-style comfort meal at home.
Ingredients
– 400 g paneer, cut into 2 cm cubes
– 3 tbsp unsalted butter
– 2 tbsp vegetable oil
– 400 g ripe tomatoes (or 1 can crushed tomatoes)
– 1/2 cup cashews (soaked 15 minutes)
– 1 large onion, roughly chopped
– 1-inch ginger, 3 garlic cloves
– 1 tsp garam masala
– 1 tsp Kashmiri red chili powder (or regular chili powder)
– 1/2 tsp turmeric
– 1 tsp sugar or honey
– 3/4 tsp salt (adjust)
– 1/2 cup heavy cream or 3 tbsp yogurt
– 1 bay leaf
– 1/2 tsp kasuri methi (dried fenugreek leaves), crushed
– Fresh cilantro for garnish
– Water as needed
Servings and Cooking Time
– Servings: 3–4 people (about 125–135 g paneer per serving)
– Preparation time: 15 minutes (plus 15 minutes soaking/time to cube paneer)
– Cooking time: 25–30 minutes
– Total time: approximately 45 minutes
Nutritional Value
Here is the list of the nutritional value of the dish based on 1 serving for 1 person (specify the serving size).
– Serving size: ~1 cup (about 250–300 g)
– Calories: ~360 kcal
– Protein: ~14 g
– Fat: ~28 g
– Carbohydrates: ~12 g
– Fiber: ~1.5 g
– Sodium: ~520 mg
This nutritional information is for one person (one serving).
Step-by-Step Cooking Process
Here you need to write ONLY LIST (at least 10 items in the list) STEP-by-step detailed preparation “paneer butter masala”, the size of this block is strictly from 1200 to 1500 characters.
1. Blanch tomatoes in boiling water 2–3 minutes, cool, peel and roughly chop, or use canned crushed tomatoes.
2. Soak cashews in hot water 10–15 minutes then drain.
3. In a blender, combine tomatoes, soaked cashews, onion, ginger and garlic; blend to a smooth puree.
4. Heat 1 tbsp oil and 1 tbsp butter in a heavy pan; add bay leaf and sauté 30 seconds.
5. Pour the tomato-cashew puree into the pan, stir and bring to a gentle simmer.
6. Add turmeric, chili powder, garam masala, salt and sugar; simmer 8–10 minutes until raw aroma disappears and gravy thickens slightly.
7. In another skillet, heat remaining oil and sear paneer cubes lightly until golden on edges (optional); set aside.
8. Stir cream into the gravy off heat to avoid curdling, then return to low heat and adjust consistency with a little water.
9. Add seared paneer cubes and remaining butter; simmer 3–4 minutes so paneer absorbs flavors.
10. Crush kasuri methi between palms and sprinkle into the curry; stir gently.
11. Check seasoning, add more salt or sugar if needed, and finish with a drizzle of cream and chopped cilantro.
12. Serve hot with naan, roti or steamed basmati rice.
Alternative Ingredients
Swap heavy cream for full-fat yogurt (whisked and added off heat) or coconut cream for a dairy-free twist. Replace cashews with blanched almonds if needed. Use store-bought tomato purée to save time; smoked paprika can stand in for Kashmiri chili for color and mild heat.
Serving and Pairings
Serve paneer butter masala with butter naan, garlic naan, paratha, or steamed basmati rice. Add a side of cucumber raita or simple salad to cut richness. Pickled onions or a lemon wedge brighten the plate. Ideal for festive meals, family dinners, or as part of a multi-dish spread.
Storage and Reheating
Store cooled paneer butter masala in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat on the stove, adding a splash of water or cream to loosen the gravy. Freezing is possible but may change texture; freeze up to 2 months and thaw overnight in the fridge before reheating.
Cooking Mistakes
– Overheating cream can cause curdling.
– Using underripe tomatoes gives a sour, thin gravy.
– Skipping cashews will reduce creaminess and depth.
– Boiling the curry vigorously separates butter and cream.
– Adding paneer too early makes it rubbery.
Helpful Tips
– Warm the paneer briefly in hot water if it’s very firm to make it soft.
– Adjust sugar to balance tomato acidity.
– Use kosher salt for cleaner seasoning control.
– Toast spices lightly for extra aroma before adding the puree.
– Finish with a knob of butter for a glossy, rich sauce.
FAQs
How can I make paneer butter masala less heavy?
Use low-fat milk or yogurt instead of heavy cream, reduce the butter slightly, and increase tomato content. Lightly pan-fry paneer in minimal oil rather than deep-frying. Serve with a fresh salad and smaller portion sizes to balance the meal.
Can I make this dish vegan?
Yes — substitute paneer with firm tofu or store-bought vegan paneer. Replace butter with vegan margarine and heavy cream with coconut cream or cashew cream. Use oil instead of butter for sautéing and ensure no dairy-based garnishes.
How do I prevent the gravy from becoming grainy?
Blend the tomato-cashew-onion mixture until very smooth and strain if needed. Cook the puree until oil separates slightly for stability. Add cream off heat and simmer gently; avoid high rolling boils to keep a silky texture.
Is it necessary to soak cashews?
Soaking softens cashews so they blend into an ultra-smooth paste, which is key to the curry’s creamy texture. If using roasted or pre-ground nuts, pulse them dry in a blender but expect a slightly different mouthfeel.
Can paneer butter masala be made ahead?
Yes — the flavors often deepen after a few hours. Store cooled curry in the fridge and gently reheat before serving. If freezing, expect a slight change in gravy texture; add a splash of cream when reheating to refresh creaminess.
What paneer type is best for this recipe?
Firm to medium-firm fresh paneer works best — it holds shape without becoming rubbery. Homemade paneer or a good quality store-bought variety cut into even cubes gives the best texture and mouthfeel.
How spicy is paneer butter masala?
Paneer butter masala is typically mildly spiced and leans toward rich and slightly sweet rather than hot. Adjust chili powder or use green chilies for more heat; Kashmiri chili adds color with gentle warmth.
Conclusion
Paneer butter masala is a comforting, restaurant-style curry that’s accessible at home. With a smooth tomato-cashew sauce, gentle spices and soft paneer cubes, it’s perfect for sharing. Small swaps let you lighten or veganize the dish while preserving its signature creamy richness.
