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

Ingredient Substitutions

• Instead of Paneer: Firm tofu
• Instead of Onion: Shallots
• Instead of Tomato: Canned diced tomatoes
• Instead of Cashew Nuts: Almonds (for paste)
• Instead of Ginger Garlic Paste: Fresh grated ginger and minced garlic
• Instead of Kashmiri Red Chili Powder: Paprika + a pinch cayenne
• Instead of Regular Red Chili Powder: Cayenne pepper
• Instead of Fenugreek Leaves (Kasuri Methi): Dried fenugreek seeds (crushed)
• Instead of Sugar: Honey (reduce other sweeteners)
• Instead of Tomato Ketchup: Tomato puree with a pinch sugar
• Instead of Full‑Fat Milk: Heavy cream (use less)
• Instead of Unsalted Butter: Ghee
• Instead of Sunflower Oil: Canola oil, vegetable oil
• Instead of Fresh Cilantro Leaves: Fresh parsley

Equipment Needed

• Knife
• Cutting Board
• Blender or Food Processor
• Saucepan or Deep Skillet
• Wooden Spoon or Spatula
• Measuring Spoons
• Mixing Bowl (optional)

Critical Steps — Do Not Skip

• Achieving a deep golden brown while sautéing onions.
• Blending cashews into a completely smooth paste.
• Cooking spices just enough to release aroma without burning.
• Maintaining a low simmer after adding cashew paste to prevent curdling.
• Adding paneer at the end to keep it soft and prevent it from breaking apart.

Chef Tips from the Video

• Use fresh ginger‑garlic paste for a brighter flavor.
• A pinch of sugar balances the acidity of tomatoes and ketchup.
• Finish with a small knob of butter for extra shine and richness.
• If you like extra heat, add a slit green chili with the onions.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 1 month; thaw and reheat gently.

Room temperature: Not recommended; gravy contains dairy and should be kept chilled.

Make-Ahead Tips

• Prepare the cashew paste and store it in the fridge for up to 2 days.
• The spice mix (chili powders, turmeric, garam masala) can be measured and kept in an airtight jar.
• Gravy can be cooked a day ahead; reheat gently and add fresh paneer just before serving.

Frequently Asked Questions