Paneer Butter Masala
Golden paneer in a silky, buttery tomato gravy. Restaurant-style flavor, made in one pan.
45 min
Total
4
Servings
Intermediate
Level
Veg
Timeline
Prep 15 min, Cook 30 min.
Ingredients
For the paneer
250 g (9 oz) paneer, cut into 2 cm (¾ in) cubes
1 tbsp ghee or oil
For the gravy
3 tbsp butter, divided
1 large onion, chopped
4 garlic cloves, minced
1 tbsp fresh ginger, grated
4 ripe tomatoes (about 500 g / 1.1 lb), chopped
12 raw cashews, soaked in hot water for 10 minutes
1 tsp Kashmiri chili powder
1 tsp ground coriander
1 tsp garam masala
1 tsp sugar
1 tsp kasuri methi (dried fenugreek leaves), crushed
120 ml (½ cup) water, plus more to adjust
60 ml (¼ cup) heavy cream, plus extra to drizzle
Salt, to taste
To serve
Fresh cilantro
Naan or basmati rice
Methods
Sear the paneer. Heat the ghee in a pan. Fry the paneer 2-3 minutes per side until golden. Set aside.
Start the base. Melt 2 tbsp butter in the same pan. Cook the onion 6-8 minutes until soft and golden, then add the garlic and ginger for 1 minute.
Cook the tomatoes. Add the tomatoes, drained cashews, chili powder, coriander and ½ tsp salt. Cook 10-12 minutes until the tomatoes break down completely.
Blend. Let it cool for a few minutes, then blend with the water until smooth.
Finish the gravy. Return it to the pan with the last 1 tbsp butter. Simmer 5 minutes, then stir in the garam masala, sugar and kasuri methi. Take it off the heat and stir in the cream.
Combine. Add the paneer and simmer gently for 3 minutes. Loosen with a splash of water if it’s too thick.
Serve. Swirl over a little extra cream, scatter with cilantro, and serve with naan or rice.
Chef's tip:
“Soak the seared paneer in hot salted water for 10 minutes before adding it, so it stays soft instead of rubbery. And stir in the cream off the heat, so the gravy stays silky and doesn’t split.”
Notes:
You’ll need: a blender.
No cashews: use 2 extra tbsp cream.
Milder: swap Kashmiri chili for sweet paprika.
Dairy-free: use firm tofu, coconut cream and oil in place of butter.
Store: 3 days in the fridge. The flavor deepens overnight.
Contains: dairy and tree nuts (cashews).
Hungry for more?
More recipes you'll like
Weeknight dinner pack
Get my 5 weeknight dinners in one place.
A printable pack with a shopping list and a simple weekly plan. Plus new recipes in your inbox.
No spam. Unsubscribe anytime.