Paneer Butter Masala

Ingredients

• 16 oz paneer (Cut into bite-size cubes)
• 2 tbsp unsalted butter
• 1 tbsp neutral cooking oil (For searing the paneer and cooking the aromatics)
• 1 medium yellow onion (Chopped)
• 4 cloves garlic (Chopped or minced)
• 1 tbsp fresh ginger (Grated or finely chopped)
• 0.25 cup raw cashews (For thickening and enriching the sauce)
• 14.5 oz crushed tomatoes (One can, preferably unsalted)
• 1 cup water (Use as needed to adjust the sauce consistency)
• 1 tsp garam masala
• 0.5 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp Kashmiri chili powder (Adjust to taste; paprika may be substituted for less heat)
• 0.25 tsp turmeric
• 0.5 cup heavy cream (For finishing the curry)
• kosher salt (To taste)
• 1 tsp dried fenugreek leaves (Kasuri methi; Crush between your fingers before adding)
• 2 tbsp fresh cilantro (Chopped, for garnish)

Steps

1. 1

   Pat the paneer dry and cut it into bite-size cubes. Gather and measure the remaining ingredients before starting, since the sauce comes together quickly.

2. 2

   Heat the oil in a large skillet over medium-high heat. Add the paneer cubes in a single layer and sear for about 1–2 minutes per side, turning until lightly golden. Transfer the paneer to a plate; do not overcook it, or it may become chewy.

3. 3

   Reduce the heat to medium and add the butter to the same skillet. Once melted, add the chopped onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.

4. 4

   Add the garlic and ginger. Cook for about 1 minute, stirring constantly, until fragrant but not browned.

5. 5

   Add the cashews, crushed tomatoes, cumin, coriander, Kashmiri chili powder, turmeric, garam masala, and salt. Stir thoroughly to combine.

6. 6

   Pour in about half of the water. Bring the mixture to a gentle simmer, then cook uncovered for 10–12 minutes, stirring occasionally, until the tomatoes have darkened slightly and the cashews are soft.

7. 7

   Carefully transfer the cooked tomato mixture to a blender. Blend until completely smooth, adding more water as needed to create a thick, pourable sauce. Vent the blender lid and use caution when blending hot liquid.

8. 8

   Return the blended sauce to the skillet and bring it back to a gentle simmer. Stir in the heavy cream and cook for 2–3 minutes, until the sauce is glossy and warmed through.

9. 9

   Add the seared paneer and dried fenugreek leaves. Stir gently so the paneer remains intact, then simmer for 3–5 minutes until the paneer is heated through and coated in the sauce. Adjust the consistency with water and correct the seasoning with salt.

10. 10

    Turn off the heat and garnish with chopped cilantro. Serve hot with naan, roti, or basmati rice.

Notes

This reconstruction is based on the dish title because no written recipe, transcript, or visible recipe text was provided. For softer paneer, soak the cubes in warm water for 10 minutes before searing, then drain and pat dry. Refrigerate leftovers in an airtight container for up to 3 days and reheat gently with a splash of water or cream.

Nutrition per serving

• main
• vegetarian
• South Asian
• Indian
• curry
• stovetop
• gluten-free
• comfort food