Paneer Butter Masala Recipe
Paneer butter masala is a North Indian currymade by simmering soft paneer cubes in a creamy tomato gravy built from butter, cashews, and mild spices.
Ingredients
Paneer butter masala recipe
- 250-300 gram Paneer fresh, soft; cubed
- 4-5 medium Tomatoes ripe and red; chopped
- 10-12 Cashews raw
- 3-4 tbsp Butter divided
- 2-3 tbsp Fresh cream full-fat
- 1 small stick Cinnamon whole
- 2-3 Cloves whole
- 1-2 Green cardamon whole
- 1 tbsp Ginger-garlic paste
- 1 tbsp Kashmiri red chilli powder
- 1 tsp Garam masala
- 1 tsp Kasuri methi crushed
- 1 pinch Sugar
Instructions
- Build the base. Heat butter , sizzle cinnamon, c loves, and cardamom for 30 seconds.Add ginger-garlic paste, then chopped tomatoes and cashews with a splash of water. Cover and cook on low-medium heat for 12-15 minutes until soft and jammy.
- Blend it smooth. Cool-slightly, then blend into a completely smooth, seedless paste - 1-2 minutes in a good blender.Strain through a sieve for an extra-silky finish.
- Cook the gravy. Return the puree to the pan and simmer on low heat for 8-10 minutes, stirring often, until the raw tomato smell mellows and the gravy thickens and releases butter at the edges.
- Add the paneer. Slide in raw or lightly pan -warmed paneer cubes and simmer gently for 4-5 minutes - no longer , or they turn rubbery.
- Finish with cream. Turn the heat down, stir in cream gently(don't let it boil), crush in kasuri methi, and a final knob of butter for shine.
- Turn off the heat and let the paneer butter masala rest for 5 minutes so yhe flavours settle.Give it a gentle stir,then transfer it to a serving bowl.Garnish with a small swirl of cream, a little butter,and crushed kasuri methi if desired.
Notes
Paneer Butter Masala At a Glance
| Stage | What happens | Approx. time |
|---|---|---|
| Prep | Chop tomatoes, soak cashews, cube paneer | 10 min |
| Sauté base | Whole spices, ginger-garlic, tomatoes + cashews cooked down | 15 min |
| Blend | Cool slightly, blend smooth, strain if desired | 5 min |
| Cook gravy | Simmer puree with spices until raw smell disappears | 10 min |
| Add paneer | Simmer paneer in gravy, add kasuri methi, cream, butter | 5 min |
| Rest | Turn off heat, let flavours settle before serving | 5 min |