Paneer Butter Masala Recipe

A creamy, mildly spiced restaurant-style paneer curry. Serves 3–4 people.

Ingredients

250 g paneer, cubed, 2 tbsp butter, 1 tbsp oil, 3 medium tomatoes, chopped, 1 medium onion, chopped, 10–12 cashews, 1 tsp ginger-garlic paste, ½ tsp cumin seeds, ½ tsp turmeric powder, 1 tsp Kashmiri red chilli powder, 1 tsp coriander powder, ½ tsp garam masala, 1 tsp kasuri methi (dried fenugreek leaves), ¼ cup fresh cream, ½ tsp sugar, optional, Salt to taste, About ½–1 cup water, Coriander leaves for garnish

Method

1. Make the gravy base:

Heat 1 tbsp butter and the oil. Add cumin, then onion and cook until soft. Add ginger-garlic paste and cook for about 30 seconds.

2. Add tomatoes:

Add tomatoes and cashews. Cook for 8–10 minutes until the tomatoes become very soft. Cool slightly, blend until smooth, and strain if you want an extra-silky gravy.

3. Cook the masala:

Melt the remaining butter in the pan. Add turmeric, chilli powder and coriander powder. Immediately add the blended tomato mixture and cook for 4–5 minutes.

4. Make it creamy:

Add salt, sugar and enough water to get your preferred consistency. Simmer for 3–4 minutes.

5. Add paneer:

Add paneer cubes and cook gently for just 2–3 minutes. Don’t overcook, or the paneer can become rubbery.

Finish:

Crush kasuri methi between your palms and add it along with garam masala and cream. Mix gently and turn off the heat.

Serve hot with butter naan, roti, jeera rice, or basmati rice. For a more restaurant-style taste, add a small extra knob of butter and a swirl of cream just before serving.