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Paneer Butter Masala

Paneer Butter Masala

Learn how to recreate the silky, velvety tomato-butter gravy of a classic Paneer Butter Masala in your own kitchen with our foolproof, beginner-friendly guide.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 400 g Paneer cut into 1-inch cubes and soaked in warm water
  • 400 g Ripe Tomatoes roughly chopped
  • 1 large Red Onion roughly chopped
  • 15 whole Raw Cashews unsalted
  • 3 cloves Garlic peeled
  • 1 inch Fresh Ginger peeled and sliced
  • 3 tbsp Unsalted Butter divided
  • 1 tbsp Neutral Cooking Oil canola or vegetable oil
  • 1 whole Bay Leaf dried
  • 2 whole Green Cardamom pods gently cracked open
  • 1 tsp Kashmiri Red Chili Powder adjust to taste
  • 1/2 tsp Garam Masala high quality
  • 1 tsp Sugar or Honey to balance acidity
  • 1 tsp Kasuri Methi Dried Fenugreek Leaves (crushed between palms)
  • 3 tbsp Heavy Cream or whipping cream

Method
 

  1. Simmer chopped tomatoes, onion, cashews, garlic, ginger, and 1 cup of water in a covered pot over medium heat for 12-15 minutes until very soft.
  2. Let the boiled mixture cool slightly, then blend in a high-speed blender until it forms an ultra-smooth, creamy orange paste.
  3. Melt 1 tbsp butter and 1 tbsp oil in a pan. Sauté bay leaf and cracked cardamom pods for 30 seconds, then stir in Kashmiri chili powder.
  4. Pour the blended paste into the spices. Cover and simmer on low for 8-10 minutes until you see tiny oil droplets separating on the surface.
  5. Stir in garam masala, salt, sugar, and the drained paneer cubes. Simmer gently for 3-4 minutes to heat the paneer through.
  6. Sprinkle crushed kasuri methi, stir in the heavy cream and remaining 2 tbsp butter. Garnish with fresh cilantro and serve warm.