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Paneer Butter Masala

Paneer Butter Masala
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Create that amazing, creamy, restaurant-quality Paneer Butter Masala right in your own kitchen! This recipe delivers a silky, vibrant tomato gravy with soft paneer cubes—pure comfort food that’s surprisingly easy to make.

Ingredients

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For the Gravy Base:

  • 1 tbsp Oil (neutral, like canola)
  • 2 Green Cardamoms
  • 1 large Onion, sliced (~125g)
  • 1-inch piece Ginger, roughly chopped
  • 3–4 cloves Garlic, roughly chopped
  • 4 large ripe Tomatoes, chopped (~400g)
  • ¼ cup whole Cashews (about 15)
  • 1 tsp Salt, or to taste
  • 1 ½ tsp Kashmiri Red Chili Powder
  • ½ tsp Coriander Powder
  • ½ tsp Garam Masala
  • 1 cup Water (for blending)

For Finishing the Curry:

  • 1 tbsp Unsalted Butter
  • ½ cup Water, or as needed for consistency
  • 1 tsp Jaggery or Sugar
  • 1 tbsp Kasuri Methi (dried fenugreek leaves)
  • 250g Paneer, cut into ¾-inch cubes
  • 3 tbsp Heavy Cream
  • Fresh Coriander, chopped (for garnish)

Instructions

  1. Sauté Aromatics: Heat oil in a pan over medium heat. Add cardamom and let it sizzle for 30 seconds. Add onions, ginger, and garlic, and sauté until soft and translucent (about 5 mins).
  2. Cook Tomatoes: Stir in chopped tomatoes, cashews, and salt. Cover and cook for 7-8 minutes until the tomatoes are completely mushy.
  3. Add Spices: Stir in the Kashmiri chili powder, coriander powder, and garam masala. Cook for another 2-3 minutes until fragrant. Turn off the heat and let the mixture cool down completely.
  4. Blend Smooth: Transfer the cooled mixture to a blender with 1 cup of water. Blend until it’s perfectly smooth and vibrant.
  5. Strain the Gravy: Melt the butter in the same pan over low heat. Pour the blended puree through a fine-mesh strainer directly into the pan, using a spoon to push it all through. Discard any solids left behind. This is the secret to a silky texture!
  6. Simmer: Stir in ½ cup of water to reach your desired consistency. Bring to a gentle simmer, then cover and cook on low for 10-12 minutes. The gravy will thicken and you’ll see a lovely sheen of butter on the surface.
  7. Finish: Stir in the jaggery or sugar. Crush the Kasuri Methi between your palms to release its aroma and add it to the gravy. Gently fold in the paneer cubes and simmer for just 2 more minutes to warm them through.
  8. Add Cream: Turn off the heat completely and stir in the heavy cream. Garnish with fresh coriander and serve hot.

Notes

  • Serving Suggestions: This curry is perfect with warm Butter Naan, Garlic Naan, or fluffy Basmati rice to soak up every last drop of the delicious gravy.
  • Tips & Tricks:
    • Use Ripe Tomatoes: This is the key to getting that beautiful color and a balanced, sweet flavor.
    • Don’t Skip Straining! This single step is what gives the curry its signature, ultra-smooth restaurant feel. It’s worth the tiny bit of extra effort.
    • Don’t Overcook the Paneer: Just warm it through at the very end. Overcooking can make it tough and rubbery.
  • Storage & Reheating:
    • Store: Leftovers taste even better the next day! Keep in an airtight container in the fridge for up to 4 days.
    • Reheat: Gently warm in a pan on the stovetop. The gravy will have thickened, so add a splash of water or milk to loosen it back up. Avoid using a microwave if possible.

Find it online: https://masaladiaries.com/paneer-butter-masala-restaurant-style/