Paneer Butter Masala Recipe

Ingredients

• 250 g Paneer (firm paneer, cut into 1‑inch cubes)
• 2 medium Onion (finely chopped)
• 2 medium Tomato (finely chopped)
• 30 g Cashew Nuts (soaked 10‑15 min, then blended to a smooth paste)
• 1 Tbsp Ginger Garlic Paste (store‑bought or homemade)
• 1 Tbsp Kashmiri Red Chili Powder (provides color and mild heat)
• 0.5 Tbsp Regular Red Chili Powder (adjust to taste)
• 0.5 Tbsp Turmeric Powder
• 1 tsp Fenugreek Leaves (Kasuri Methi) (optional, for authentic flavor)
• 1 tsp Garam Masala
• 0.5 tsp Cumin Seeds
• 1 tsp Coriander Powder
• 1 tsp Salt (or to taste)
• 1 tsp Sugar
• 2 Tbsp Tomato Ketchup (adds sweetness and gloss)
• 240 ml Full‑Fat Milk (preferably whole milk)
• 30 g Unsalted Butter (cut into cubes)
• 3 Tbsp Sunflower Oil (for sautéing)
• 2 Tbsp Fresh Cilantro Leaves (chopped, for garnish (optional))

Instructions

1. Prepare Ingredients

   Finely chop the onions and tomatoes, soak the cashews for 10‑15 minutes, and measure out all spices, butter, milk, and oil.

   Time: PT15M

2. Make Cashew Paste

   Drain the soaked cashews and blend with a splash of water until completely smooth.

   Time: PT5M

3. Sauté Onions

   Heat sunflower oil in the saucepan over medium heat. Add the chopped onions and sauté until golden brown, stirring occasionally.

   Time: PT7M

   Temperature: Medium heat

4. Add Ginger‑Garlic Paste

   Stir in the ginger garlic paste and cook for about 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium heat

5. Cook Tomatoes

   Add the chopped tomatoes and cook until they break down and the oil begins to separate, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

6. Spice It Up

   Add Kashmiri red chili powder, regular chili powder, turmeric, cumin seeds, coriander powder, and salt. Stir continuously for 2 minutes.

   Time: PT2M

   Temperature: Medium heat

7. Incorporate Cashew Paste & Water

   Pour the smooth cashew paste into the pan, add about 1 cup of water, and mix well. Reduce heat to low and let the gravy simmer for 10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: Low heat

8. Finish the Gravy

   Stir in tomato ketchup, sugar, milk, butter cubes, garam masala, fenugreek leaves (if using), and the paneer cubes. Cook on low heat for 5 minutes, allowing the paneer to absorb the flavors.

   Time: PT5M

   Temperature: Low heat

9. Garnish and Serve

   Turn off the heat, garnish with chopped cilantro if desired, and serve hot with naan, roti, or steamed rice.

   Time: PT2M

Nutrition Facts

Calories

280

Protein

12 g

Carbohydrates

15 g

Fat

20 g

Fiber

2 g