Paneer Butter Masala Recipe

This paneer butter masala is a curry lover’s dream!! Soft paneer is dunked in a creamy, silky, super flavorful and delicious curry. My easy paneer recipe will help you make the best butter paneer that tastes better than anything from a restaurant. Make this once, I am sure you will never order it in a restaurant. Serve it with butter naan, roti or Basmati rice.

Prep Time15

Cook Time30

Total Time40

Servings:

Author: Swasthi

Ingredients

To saute & blend

1 tablespoon (15 ml) oil
2 green cardamoms (or ¼ to ⅓ tsp ground cardamom, elaichi)
1 cup (130 grams) onions (sliced or diced from 1 medium yellow or 2 small red onions)
1 inch (10 grams) ginger (peeled & sliced or use 1½ to 2 teaspoon ginger garlic paste, read notes)
5 to 6 (12 grams) large garlic cloves (peeled, omit to use gg paste)
2 cups (350 grams) tomatoes (sliced, use up to 420 grams from 2 large or 4 medium)
15 (30 grams) whole cashew nuts (use up to 18 nuts/ 36 g if using more tomatoes or use almonds)
1 teaspoon sea salt (adjust to taste)
1 teaspoon jaggery/ sugar (optional)
¾ to 1 teaspoon Kashmiri red chilli powder (or paprika) (adjust to heat & color preference)
¾ to 1 teaspoon garam masala powder (adjust to taste)
1 teaspoon coriander powder (daniya powder) (optional)
1 cup (240 ml) cold water (to blend)

To make Paneer Butter Masala

2 tablespoons (30 grams) unsalted butter
1 small bay leaf (tej patta, optional)
2 inch Ceylon cinnamon piece (or 1 inch dalchini, optional)
3 cloves (laung, optional)
250 to 300 grams (9 to 10 oz) paneer (I cut mine to ¾ inch)
½ tablespoon kasuri methi (dried fenugreek leaves, crushed)
3 to 4 tablespoons (45 to 60 ml) heavy cream (sub with fresh cream, cooking cream or thickened cream)
1 to 2 tablespoon coriander leaves (cilantro finely chopped, to garnish)

Instructions

To saute & puree

Pour oil to a pan and add cardamoms, onions, ginger and garlic. Saute for 4 to 5 mins, until the onions turn transparent.
Add tomatoes, salt and cashews. Mix well and cook covered until the tomatoes turn mushy and break down. (Takes me about 7 mins on a medium heat. If your pan is dry, add a splash of water).
Stir in the red chili powder, coriander powder and garam masala. Saute on a medium heat for 3 to 4 mins, until aromatic. Turn off and cool down.
Pour 1 cup cold water to a blender jar & transfer the onion tomato masala. Blend to a silky smooth puree.

Make Paneer Butter Masala

On a low heat, melt butter in the same pan and add the optional whole spices if using – bay leaf, cinnamon and cloves.
When they begin to sizzle, stir in the optional red chili powder. Hold a strainer over the pan and pour the onion tomato masala. Stir with a spoon to strain.
Pour ½ cup more water & mix well. Cook covered on a medium heat until slightly thick, yet flowy. It will thicken upon cooling. (Takes about 10 to 12 mins, keep stirring every 3 to 4 mins). You will see traces of fat on the butter masala when it is ready.
Remove the whole spices to discard and taste test to adjust salt and garam masala. Stir in the jaggery, kasuri methi & paneer. Cook covered for 2 to 3 mins on a low heat and turn off. Stir in the cream (reserve a tablespoon to garnish).
Garnish paneer butter masala with cream and chopped coriander leaves. Best served with Basmati Rice, Jeera Rice, Butter Naan, Tandoori Roti or plain parathas.

Video

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