The BEST paneer butter masala 😍

Ingredients

• 400 g Paneer (firm Indian paneer, cut into bite‑size cubes)
• 4 medium Tomatoes (washed, core removed, roughly chopped)
• 30 g Cashews (raw, unsalted; soak 10‑15 minutes before blending)
• 15 g Fresh Cilantro (chopped, plus extra for garnish)
• 2 Green Chilies (deseeded for less heat if desired)
• 1 Tbsp Ginger Garlic Paste (store‑bought or homemade)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (plus extra ½ tsp for frying paneer)
• 0.5 tsp Garam Masala
• 1 tsp Salt (adjust to taste)
• 1 tsp Sugar (balances acidity of tomatoes)
• 2 Tbsp Butter (unsalted, cut into pieces)
• 1 Tbsp Vegetable Oil (neutral oil for frying paneer)
• 1 Tbsp Ghee
• 60 ml Heavy Cream (adds richness, stir in at end)
• 120 ml Water (adjust consistency of gravy)

Instructions

1. Prepare the Tomato‑Cashew Base

   Rinse tomatoes, remove cores, and roughly chop. Soak cashews in warm water for 10‑15 minutes, then drain. Add tomatoes, soaked cashews, cilantro leaves, green chilies, ginger‑garlic paste, ½ tsp turmeric, 1 tsp red chili powder, and a pinch of salt to the blender. Blend until completely smooth.

   Time: PT8M

2. Cube and Fry the Paneer

   Cut paneer into bite‑size cubes. Heat 1 Tbsp oil and 2 Tbsp butter in the skillet over medium heat. Add paneer cubes, sprinkle ½ tsp red chili powder, 1 tsp salt, and a pinch of turmeric. Fry for 3‑4 minutes, turning gently, until lightly golden. Transfer paneer to a plate and set aside.

   Time: PT5M

   Temperature: Medium heat

3. Temper Whole Spices and Onions

   In the same skillet, add 1 Tbsp ghee. Once melted, add 1 tsp whole cumin seeds (optional) and let sizzle for 10 seconds. Add finely chopped onions (about 1 medium) and sauté until translucent, about 3 minutes. Add the remaining ginger‑garlic paste and sauté another minute.

   Time: PT5M

   Temperature: Medium heat

4. Combine Base and Cook Gravy

   Pour the blended tomato‑cashew puree into the skillet. Stir well, then add ½ tsp garam masala, 1 tsp sugar, and adjust salt if needed. Bring to a gentle boil, then reduce heat to low and simmer for 8‑10 minutes, stirring occasionally. If the gravy thickens too much, add water gradually until desired consistency is reached.

   Time: PT10M

   Temperature: Low simmer

5. Finish with Cream and Paneer

   Stir in 60 ml heavy cream and the fried paneer cubes. Cook for another 2‑3 minutes on low heat, allowing the paneer to absorb the flavors without breaking. Garnish with chopped cilantro.

   Time: PT3M

   Temperature: Low heat

6. Serve

   Transfer the Paneer Butter Masala to a serving bowl. Serve hot with naan, roti, or steamed basmati rice.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

12 g

Fat

25 g

Fiber

2 g