Paneer Butter Masala Recipe
A creamy, silky restaurant-style paneer butter masala with soft paneer in a rich onion-tomato-cashew gravy.
About This Recipe
This restaurant-style paneer butter masala is a luxurious North Indian vegetarian curry that brings the rich, comforting flavors of classic Punjabi cuisine straight to your home kitchen. Featuring soft paneer cubes bathed in a velvety, aromatic tomato-onion gravy, this main course strikes a perfect balance between gentle heat, savory depth, and a touch of sweetness. Ready in about forty-five minutes, it delivers a deeply satisfying, festive dining experience that is perfect for any night of the week.
The secret to achieving the hallmark silky texture of this dish lies in the careful preparation of its base. Sauteing the onions, garlic, ginger, and tomatoes with whole cashews before blending creates a naturally thick, creamy foundation. Straining the blended puree directly back into the pan ensures a flawlessly smooth consistency, while finishing the sauce with butter, cream, and crushed kasuri methi imparts that signature glossy finish and complex, herbal aroma.
For the best results, cook the paneer very briefly at the end just until it is heated through, which keeps the cheese tender rather than rubbery. If you prefer a milder curry, you can easily adjust the Kashmiri red chili powder to suit your taste, or swap the jaggery for regular sugar to balance the acidity of the tomatoes. Serve this indulgent curry piping hot alongside freshly baked naan, garlic roti, or steamed basmati rice to soak up every drop of the luxurious sauce.
Ingredients
- 1 tablespoon oil
- 2 pieces green cardamoms
- 1 cup onions
- 1 inch ginger
- 5 to 6 cloves garlic cloves
- 2 cups tomatoes
- 15 pieces whole cashew nuts
- 1 teaspoon sea salt
- 1 teaspoon jaggery or sugar
- 0.8 teaspoon Kashmiri red chilli powder
- 0.8 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 cup cold water
- 2 tablespoons unsalted butter
- 1 piece bay leaf
- 1 piece Ceylon cinnamon piece
- 3 pieces cloves
- 250 grams paneer
- 0.5 tablespoon kasuri methi
- 3 tablespoons heavy cream
- 1 to 2 tablespoons coriander leaves
Instructions
- 1
Pour oil into a pan and add cardamoms, onions, ginger, and garlic. Saute for 4 to 5 minutes until the onions turn transparent.
- 2
Add tomatoes, salt, and cashews. Mix well and cook covered until the tomatoes turn mushy and break down, about 7 minutes. Add a splash of water if the pan looks dry.
- 3
Stir in the red chili powder, coriander powder, and garam masala. Saute for 3 to 4 minutes until aromatic, then turn off the heat and cool slightly.
- 4
Add 1 cup cold water to a blender jar and transfer the onion-tomato mixture. Blend to a silky smooth puree.
- 5
On low heat, melt butter in the same pan and add the optional bay leaf, cinnamon, and cloves if using.
- 6
When the spices begin to sizzle, stir in the optional red chili powder. Hold a strainer over the pan and pour in the onion-tomato puree, stirring to strain it into the pan.
- 7
Add 1/2 cup more water and mix well. Cook covered on medium heat until slightly thick but still flowy, about 10 to 12 minutes, stirring every 3 to 4 minutes.
- 8
Remove the whole spices if used, taste and adjust salt and garam masala, then stir in jaggery, kasuri methi, and paneer. Cook covered on low heat for 2 to 3 minutes and turn off the heat.
- 9
Stir in the cream, reserving a little for garnish, and garnish with the remaining cream and chopped coriander leaves. Serve hot.
Nutrition Facts
0
kcal
Calories
0
g
Protein
0
g
Carbs
0
g
Fat
0
g
Fiber
0
mg
Sodium
Rate This Recipe
Beverage Pairings
India’s spices call for cooling, aromatic drinks. Yogurt-based mango lassi and spiced masala chai are woven into the meal, while off-dry Riesling and Gewürztraminer tame heat where wine is served. A crisp lager is the everyday partner to a fiery curry.
Wine, Beer & Spirits
Off-dry fruit balances heat and complements aromatic spice. A little sweetness tempers the chilli heat.
Serve well chilled (8°C).
Lychee-and-rose aromatics are tailor-made for garam masala and korma. A little sweetness tempers the chilli heat.
Serve chilled (8–10°C).
A light, cold lager refreshes the palate against a fiery curry. Enough structure to stand up to a rich, hearty dish.
Serve ice-cold.
Dry rosé is remarkably versatile across savory dishes. Enough structure to stand up to a rich, hearty dish.
Serve well chilled (8–10°C).
Non-Alcoholic
Creamy yogurt and mango soothe chilli heat while echoing the sweetness of the spice. A little sweetness tempers the chilli heat.
Serve cold.
The same warming spices in the cup mirror the dish — a traditional pairing. A little sweetness tempers the chilli heat.
Serve hot and freshly brewed.
A salted or sweet lime soda cools heat and cleanses the palate. A little sweetness tempers the chilli heat.
Serve over ice.
Light and palate-cleansing — a safe, refreshing choice. Enough structure to stand up to a rich, hearty dish.
Steep at 75–80°C for 2 minutes.
A clean, neutral refresher that suits almost any dish. Enough structure to stand up to a rich, hearty dish.
Serve cold with a citrus twist.
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