Paneer Butter Masala
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A rich North Indian curry made with soft paneer in a smooth, buttery tomato and cashew gravy. The sauce is mildly spiced, creamy, and finished with dried fenugreek leaves and cream.
- Time
- 45 minutes
- Equipment
- Stovetop and blender
- Good for
- Lunch or dinner
- Cuisine
- South Asian
- Contains
- Tree nuts and dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 45 g
- 110 g
- 500 g
- 20 g
- 5 g
- 12 g
- 10 g
- 250 g
- 14 g
- 2 g
- 3 g
- 1 g
- 2 g
- 1 g
- 4 g
- 60 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 1.44 kg before cooking, which is about 360 g per serving.
Steps
Cut the paneer into bite-size cubes. If it feels firm, place the cubes in warm water for 10 minutes, then drain and pat dry; this helps keep them tender.
Heat 1 tablespoon of oil in a heavy skillet over medium heat. Add the paneer cubes and cook briefly on two or three sides until lightly golden. Do not over-fry, or the paneer may become chewy. Transfer to a bowl and set aside.
Melt 1 tablespoon of butter in a saucepan over medium heat. Add the chopped onion, ginger, garlic, and green chili. Sauté for 3 to 4 minutes, until the onion softens and the aromatics smell fragrant.
Add the chopped tomatoes and cashews. Cook for 8 to 10 minutes, stirring occasionally, until the tomatoes break down completely and the mixture becomes glossy and soft.
Turn off the heat and let the mixture cool slightly. Transfer it to a blender, add a little water, and blend until completely smooth. For an especially silky gravy, pass the purée through a fine-mesh strainer.
Heat the remaining 2 tablespoons of butter in the same pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds without letting them burn.
Pour the blended tomato gravy into the pan carefully. Add the remaining water as needed to reach a pourable curry consistency, then stir well.
Add the Kashmiri chili powder, turmeric, garam masala, sugar, and salt. Simmer uncovered for 8 to 10 minutes, stirring occasionally, until the gravy thickens slightly and the butter begins to separate at the edges.
Add the paneer cubes to the simmering gravy. Stir gently so the cubes do not break, and cook for 2 to 3 minutes until heated through.
Crush the dried fenugreek leaves between your palms and add them to the curry. Stir in the cream, taste, and adjust the salt or chili as needed. Warm gently for 1 minute; avoid vigorous boiling after adding the cream.
Garnish with chopped cilantro and serve hot with naan, roti, or steamed basmati rice.
Notes
This recipe is reconstructed from the title and dish context because no written recipe, transcript, or visible recipe text was provided. For a smoother restaurant-style gravy, strain the blended tomato mixture. Keep the curry at a gentle simmer after adding cream.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 503
- Protein
- 21 g
- Carbs
- 19 g
- Fat
- 40 g
- Fiber
- 4 g
Where the calories come from
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