Paneer Butter Masala Recipe😍

Ingredients

• 400 g Paneer (cut into 1‑inch cubes)
• 3 tsp Kashmiri Red Chili Powder (2 tsp for marination, 1 tsp for sauce)
• 2 tsp Salt (adjust to taste)
• 2 tbsp Vegetable Oil (for frying paneer)
• 4 tbsp Unsalted Butter (divided: 2 tbsp for frying, 2 tbsp for sauce, plus 1 tsp at end)
• 1 large Onion (finely chopped)
• 4 Tomatoes (roughly chopped)
• 1 inch Ginger (peeled and roughly chopped)
• 4 cloves Garlic (peeled)
• 1 Green Chili (slit lengthwise, seeds optional)
• 12 Cashew Nuts (soaked in warm water for 15 minutes then drained)
• 100 ml Fresh Cream (heavy whipping cream)
• 1 tsp Kasuri Methi (dried fenugreek leaves, crushed)
• 0.5 tsp Garam Masala (store‑bought blend)
• 2 tbsp Coriander Leaves (fresh, chopped)
• 240 ml Water (adjust for desired consistency)

Instructions

1. Soak Cashews

   Place the cashew nuts in a bowl and cover with warm water. Let them soak for about 15 minutes, then drain.

   Time: PT15M

2. Marinate Paneer

   In a bowl combine paneer cubes, 2 tsp Kashmiri red chili powder and 1 tsp salt. Mix gently and let sit for 10 minutes.

   Time: PT10M

3. Prepare Tomato‑Cashew Puree

   In the blender add the soaked cashews, chopped tomatoes, ginger, garlic, green chili and 1 tsp Kashmiri red chili powder. Blend until a smooth puree forms.

   Time: PT5M

4. Fry Paneer

   Heat 2 tbsp oil and 2 tbsp butter in the skillet over medium‑high heat. Add the marinated paneer cubes and fry until golden on all sides, about 5 minutes. Remove and set aside on paper towels.

   Time: PT5M

   Temperature: medium‑high heat

5. Cook Onions

   In the same pan add the remaining 2 tbsp butter. Add the finely chopped onion and sauté over medium heat until golden brown, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

6. Cook Masala Puree

   Pour the tomato‑cashew puree into the pan. Add a pinch of salt and the basic spices (optional: a pinch of turmeric and cumin). Cook, stirring occasionally, for 10 minutes on medium heat until the raw tomato taste disappears and the oil begins to separate.

   Time: PT10M

   Temperature: medium heat

7. Add Water and Simmer

   Stir in 240 ml water, mix well and bring the sauce to a gentle boil. Reduce heat and let it simmer for 5 minutes.

   Time: PT5M

   Temperature: medium‑high heat

8. Finish the Curry

   Add the fried paneer cubes, fresh cream, crushed kasuri methi and garam masala. Mix gently and cook on low heat for 3 minutes so the paneer absorbs the flavors.

   Time: PT3M

   Temperature: low heat

9. Final Touches

   Stir in the remaining 1 tsp butter and chopped coriander leaves. Turn off the flame and let the residual heat melt the butter fully.

   Time: PT1M

10. Serve

    Transfer the Paneer Butter Masala to a serving bowl and serve hot with naan, kulcha or steamed rice.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

12 g

Fat

28 g

Fiber

2 g