🍛 Paneer Butter Masala

A silky tomato-cashew based gravy, slow-cooked with butter, spices, and cream — enveloping soft paneer cubes in pure indulgence.

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📌 Overview

• 📍 Origin: North India (Punjabi cuisine)
• 🌶️ Spice Level: Mild to medium
• 🧈 Texture: Creamy, buttery, rich
• 🍽️ Best Served With: Butter naan, roti, jeera rice, or pulao

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🛒 Ingredients (Serves 4–5)

🔸 For Tomato-Cashew Base (To Blend):

• 3 large ripe tomatoes, chopped
• 1 medium onion, chopped (optional for restaurant-style; skip for Dhaba-style)
• 12–15 cashew nuts
• 1-inch piece of ginger, chopped
• 4–5 garlic cloves
• 2 green cardamoms
• 1 small cinnamon stick
• 2–3 cloves
• 1½ cups water

🔸 For the Curry:

• 250–300g paneer, cubed
• 2 tbsp butter (plus more for garnish)
• 1 tbsp oil
• 1 tsp red chili powder (preferably Kashmiri for color)
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp garam masala
• 1 tsp kasuri methi (dried fenugreek leaves)
• ½ tsp sugar (optional, balances acidity)
• Salt, to taste
• ¼ to ½ cup fresh cream
• Water as needed (for adjusting consistency)
• Fresh coriander leaves, for garnish

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🔪 Preparation

✅ Step 1: Make the Tomato-Cashew Base

1. In a saucepan, add:
   • Chopped tomatoes, onions (if using), cashews, garlic, ginger, cardamom, cloves, cinnamon.
2. Add 1½ cups water.
3. Simmer on medium heat for 10–15 minutes until tomatoes and cashews soften completely.
4. Cool it down completely, remove whole spices if you want, then blend into a very smooth paste.

🔔 Tip: For ultra-smooth gravy, strain the puree through a fine sieve. This is how restaurants get that velvet texture.

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✅ Step 2: Cook the Gravy

1. In a heavy-bottomed pan or kadai, heat 2 tbsp butter + 1 tbsp oil.
2. Add the blended tomato-cashew paste.
3. Cook on medium-low heat for 10–12 minutes.
   • Stir occasionally to prevent sticking.
   • You’ll see the oil/butter starting to separate — a good sign the masala is cooked.

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✅ Step 3: Add Spices

1. Add:
   • 1 tsp Kashmiri red chili powder (for color)
   • ½ tsp turmeric
   • 1 tsp coriander powder
   • Salt to taste
2. Mix and sauté for 2–3 minutes until spices are absorbed and the gravy thickens slightly.

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✅ Step 4: Add Water & Simmer

1. Add about ¾ to 1 cup water to adjust the gravy consistency.
2. Mix and let it simmer for 5 minutes on low heat.

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✅ Step 5: Add Paneer Cubes

1. Add paneer cubes directly or lightly pan-fry them in butter beforehand for extra flavor.
2. Stir gently to coat the paneer with the gravy.
3. Simmer for 3–5 minutes on low.

⚠️ Do not overcook the paneer — it can become rubbery.

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✅ Step 6: Final Touch – Butter, Cream & Kasuri Methi

1. Crush kasuri methi between your palms and add it.
2. Add ¼ to ½ cup fresh cream, mix gently.
3. Add a little more butter (optional) for a glossy finish.
4. Sprinkle garam masala and a pinch of sugar if desired.

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✅ Step 7: Serve

• Let the curry rest for a few minutes before serving.
• Garnish with:
  • Swirl of cream
  • Chopped coriander
  • A tiny cube of butter on top (optional)

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🍽️ Best Served With:

• Butter Naan (classic combo)

• Tandoori Roti
• Jeera Rice

• Lachha Paratha

• Pulao

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🔥 Pro Chef Tips

Tip	Why It Matters
Use Kashmiri chili powder	Gives deep red color without too much heat
Blend gravy thoroughly	Essential for a silky, restaurant-style finish
Kasuri methi + cream	Balances the richness and gives signature flavor
Rest the curry	Letting it sit 10 min after cooking enhances the flavor

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🧾 Optional Variations

• Honey Paneer Butter Masala – Add 1 tsp honey instead of sugar.
• No-onion version – Skip onion for a lighter, smoother gravy.
• Vegan – Replace paneer with tofu, cream with cashew cream, and butter with vegan butter or oil.