Paneer Butter Masala

Soft paneer cubes simmered in a rich, creamy tomato-butter sauce with warm spices — Paneer Butter Masala is the vegetarian showstopper of Indian restaurants. It is indulgent, silky, and perfect with naan.

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Servings

4 servings

Calories

520

Ingredients

• 14 oz (400 g) paneer, cut into 1-inch cubes
• 2 tablespoons butter, plus 1 tablespoon extra
• 1 tablespoon oil
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 4 medium tomatoes, chopped
• 10 cashew nuts, soaked 15 minutes
• 1 teaspoon garam masala, 1 teaspoon Kashmiri red chili powder, 1/2 teaspoon turmeric powder, and 1 teaspoon sugar
• 1/2 cup heavy cream
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• Salt to taste
• 2 tablespoons chopped fresh cilantro

Instructions

1. Heat the oil and 1 tablespoon butter in a large pan over medium heat. Lightly fry the paneer cubes for 2 minutes until golden at the edges. Remove and set aside in warm water.
2. In the same pan, cook the onion for 6 minutes until soft and golden. Add the ginger-garlic paste and cook for 1 minute.
3. Add the tomatoes, soaked cashews, chili powder, and turmeric. Cook for 8 minutes until the tomatoes break down and the oil separates.
4. Cool slightly, then blend the mixture into a smooth, silky puree with a splash of water.
5. Return the puree to the pan with the remaining butter. Simmer for 5 minutes, then stir in the garam masala, sugar, and salt.
6. Add the cream and the drained paneer cubes. Simmer gently for 5 minutes so the paneer soaks up the sauce.
7. Crush the kasuri methi between your palms and stir it in. Rest for 5 minutes, garnish with cilantro, and serve hot with naan or rice.

Pro tips

• Soaking the paneer in warm water keeps it soft — never add cold, dry paneer straight to the sauce.
• Blending the onion-tomato base is what gives the gravy its restaurant-smooth texture.
• Kashmiri chili powder gives color without much heat; use regular chili powder if you want it spicier.
• Crush the kasuri methi in your palms to release its aroma.

Frequently asked questions