Main CourseDinner

Paneer Butter Masala

Name: Paneer Butter Masala
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 300 g paneer cubed; 2 tbsp ghee; 1 pcs yellow onion finely chopped; 1 tbsp ginger grated; 2 clove garlic minced; 0.25 cup cashew soaked in warm water for 15 minutes; 3 pcs tomato pureed; 0.5 tsp turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 tsp garam masala; 0.5 tsp red chili powder; 1 tsp salt; 1 tsp sugar; 0.5 cup water; 0.25 cup heavy cream; 1 tsp kasuri methi crushed; 2 tbsp fresh coriander chopped (optional)

Indulge in this rich and creamy Paneer Butter Masala, a classic Indian dish featuring succulent cubes of paneer enveloped in a velvety, spiced tomato and cashew gravy. Its luxurious texture and aromatic flavors make it a perfect centerpiece for a comforting weeknight dinner or a festive celebration.

An original recipe by Forkin

Total time: 1 hr 35 min
Serves: 4
Difficulty: Medium
Per serving: 411 kcal

Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 gpaneer, cubed
2 tbspghee
1 pcsyellow onion, finely chopped
1 tbspginger, grated
2 clovegarlic, minced
0.25 cupcashew, soaked in warm water for 15 minutes
3 pcstomato, pureed
0.5 tspturmeric powder
1 tspcoriander powder
0.5 tspcumin powder
1 tspgaram masala
0.5 tspred chili powder
1 tspsalt
1 tspsugar
0.5 cupwater
0.25 cupheavy cream
1 tspkasuri methi, crushed

garnish

2 tbspfresh coriander, chopped(optional)

Equipment

Large heavy-bottomed pan or Dutch oven · High-speed blender · Chef's knife · Cutting board · Measuring cups · Measuring spoons · Spatula or wooden spoon

The method

Step by step

1
Soak the cashews in 1/4 cup of hot water for at least 30 minutes, or ideally, for 1-2 hours at room temperature, to soften them for blending.
About 30 min
Cook’s note: Soaking cashews helps achieve a smoother, creamier gravy texture and prevents a grainy mouthfeel.
2
Dice the yellow onion into small, uniform pieces.
Cook’s note: Evenly diced onions will cook more consistently and blend smoother into the gravy.
3
Mince the ginger and garlic cloves finely.
Cook’s note: A microplane grater can be used for ginger and garlic to create a very fine paste, which integrates seamlessly into the sauce.
4
Roughly chop the tomatoes.
Cook’s note: For an even smoother gravy, you can blanch and peel the tomatoes before chopping, though it's not strictly necessary as they will be blended.
5
Heat 2 tablespoons of ghee in a large, heavy-bottomed pan or Dutch oven over medium heat until shimmering.
About 1 min
Cook’s note: Ghee adds a rich, nutty flavor that is characteristic of authentic Indian cuisine. If unavailable, use unsalted butter.
6
Add the diced onion to the hot ghee and sauté for 7-10 minutes, stirring frequently, until the onions are softened, translucent, and lightly golden.
About 10 min
Cook’s note: Cooking the onions slowly and thoroughly is crucial for developing a sweet base for the gravy and preventing a raw onion taste.
7
Stir in the minced ginger and garlic and cook for another minute until fragrant, being careful not to burn them.
About 1 min
Cook’s note: Garlic and ginger cook quickly; watch for their aromatic release, which signals they are ready.
8
Add the chopped tomatoes and the soaked cashews (including their soaking water) to the pan.
Cook’s note: Including the cashew soaking water adds flavor and helps with blending later.
9
Stir in the turmeric powder, coriander powder, cumin powder, red chili powder, salt, and sugar.
Cook’s note: Toasting the spices briefly with the vegetables helps to bloom their flavors and aromas.
10
Mix all ingredients well and cook for 8-10 minutes, stirring occasionally, until the tomatoes have broken down, the mixture thickens, and the ghee begins to separate from the sides of the pan.
About 10 min
Cook’s note: This step, known as 'bhunao' in Indian cooking, is essential for deepening the flavor of the gravy. Don't rush it!
11
Remove the pan from the heat and allow the mixture to cool slightly for 5-10 minutes.
About 5 min
Cook’s note: Blending hot liquids can be dangerous; ensure the mixture has cooled down before transferring it to a blender.
12
Transfer the cooled mixture to a high-speed blender and blend until it forms a completely smooth, lump-free puree. Add a tablespoon or two of water if needed to achieve a smooth consistency.
About 3 min
Cook’s note: Achieving a perfectly smooth puree is key to the luxurious texture of butter masala. Blend for several minutes if necessary.
13
Pour the blended gravy back into the same pan. Stir in the remaining 1/2 cup of water and bring the gravy to a gentle simmer over medium-low heat.
About 3 min
Cook’s note: Use a fine-mesh sieve to strain the gravy back into the pan for an extra-silky texture, if desired.
14
Gently add the cubed paneer and garam masala to the simmering gravy.
Cook’s note: If your paneer is very firm, you can soak it in warm water for 10-15 minutes before adding it to the gravy to make it softer.
15
Cook for 5-7 minutes, stirring gently, allowing the paneer to absorb the rich flavors of the gravy.
About 7 min
Cook’s note: Avoid overcooking the paneer, as it can become rubbery. It just needs enough time to warm through and soak up the sauce.
16
Stir in the heavy cream and the crushed kasuri methi.
Cook’s note: Crush the kasuri methi between your palms before adding it to release its aromatic oils and enhance the flavor.
17
Cook for another 2 minutes, just until the gravy is heated through and the cream is fully incorporated, then remove from heat.
About 2 min
Cook’s note: Do not boil the gravy after adding cream, as it can curdle. Gentle simmering is sufficient.
18
Garnish generously with freshly chopped coriander leaves before serving.
Cook’s note: Fresh coriander adds a vibrant color and a refreshing, herbaceous contrast to the rich gravy.

Per serving

Nutrition

67%Score

Calories: 410.5kcal
Protein: 17.2g
Carbs: 14.1g
Fat: 32.9g
Fibre: 2.7g
Sugar: 6.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

Serve this delectable Paneer Butter Masala with warm naan bread, roti, or steamed basmati rice to soak up all the rich gravy. A simple side salad or a cooling raita (yogurt dip) would complement the meal beautifully. For an extra touch of richness, you can add a small knob of butter just before serving. This dish pairs wonderfully with a crisp, dry white wine or a refreshing Indian lager.

Storage

Store leftover Paneer Butter Masala in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or milk if the gravy has thickened too much. Avoid high heat to prevent curdling.