Paneer Butter Masala

Ingredients

• 1 tablespoon Vegetable Oil (neutral oil for sautéing)
• 2 large Onion (peeled and finely chopped)
• 10 pieces Red Chili (fresh red chilies, seeds removed for less heat if desired)
• 3 large Tomato (peeled and chopped)
• 1 cup Cashews (raw, unsalted)
• 1 teaspoon Salt (adjust to taste)
• 3 teaspoons Ghee (Clarified Butter) (for richness, can substitute with unsalted butter)
• 2 teaspoons Kashmiri Red Chili Powder (mild, bright red color)
• 1 teaspoon Garlic Powder (or fresh minced garlic)
• 2 pieces Bay Leaf (adds subtle aroma)
• 1 handful Cilantro Leaves (roughly chopped)
• 1 teaspoon Sugar (balances acidity; optional if using sweet khoya)
• 2 tablespoons Fresh Cream (full‑fat for best texture)
• 3 grams Khoya (Dried Milk Solids) (unsweetened; can substitute with 2 tbsp condensed milk)
• 3 tablespoons Milk (for blending with khoya)
• 0.25 cup Water (adjust sauce consistency)
• 300 grams Paneer (firm Indian cheese, cut into 1‑inch cubes)
• 1 teaspoon Additional Salt (final seasoning)

Instructions

1. Sauté Onions

   Heat 1 tbsp oil in a large skillet over medium heat. Add the chopped onions and sauté until they turn translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

2. Add Chilies and Tomatoes

   Stir in the 10 red chilies and the chopped tomatoes. Cook, stirring occasionally, until the tomatoes soften and break down into a thick mash, about 8 minutes.

   Time: PT8M

   Temperature: medium heat

3. Season and Cool

   Add 1 tsp salt, mix well, then remove the pan from the heat and let the mixture cool for 5 minutes.

   Time: PT5M

4. Blend to Cashew Paste

   Transfer the cooled onion‑tomato‑chili mixture to a blender. Add 1 cup raw cashews and blend until a smooth, creamy paste forms.

   Time: PT2M

5. Temper Spices

   Return the skillet to medium heat. Add 3 tsp ghee and let it melt, then stir in 2 tsp Kashmiri red chili powder. Cook for 1 minute, stirring constantly so the powder does not burn.

   Time: PT1M

   Temperature: medium heat

6. Combine Paste and Simmer

   Pour the cashew‑tomato paste back into the skillet. Add a splash of water to loosen if needed and simmer for 5 minutes, allowing the flavors to meld.

   Time: PT5M

   Temperature: medium heat

7. Add Aromatics

   Stir in 1 tsp garlic powder, 2 bay leaves, and the chopped cilantro. Reduce heat to low, cover, and let the masala cook gently for 10 minutes.

   Time: PT10M

   Temperature: low heat

8. Prepare Khoya‑Milk Paste

   In a small bowl, combine 3 g unsweetened khoya with 3 tbsp milk and 1 tsp sugar (if using unsweetened khoya). Blend until smooth.

   Time: PT2M

9. Finish the Sauce

   Add 2 tbsp fresh cream, the khoya‑milk paste, an additional ¼ cup water, and 1 tsp salt to the skillet. Stir well and simmer for 2 minutes on low heat.

   Time: PT2M

   Temperature: low heat

10. Add Paneer and Cook Through

    Gently fold in the 300 g paneer cubes. Cover and simmer on low heat for another 10 minutes until the paneer absorbs the sauce and becomes tender.

    Time: PT10M

    Temperature: low heat

11. Serve

    Remove bay leaves, give the curry a final stir, and serve hot with naan, roti, or steamed basmati rice.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

15 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Onion: yellow onion
• Instead of Red Chili: dried red chili flakes
• Instead of Tomato: canned crushed tomatoes (1 cup)
• Instead of Cashews: almonds, macadamia nuts
• Instead of Ghee (Clarified Butter): unsalted butter
• Instead of Kashmiri Red Chili Powder: paprika + a pinch cayenne
• Instead of Garlic Powder: fresh garlic (1 clove)
• Instead of Cilantro Leaves: fresh parsley
• Instead of Sugar: honey (½ tsp)
• Instead of Fresh Cream: half‑and‑half, coconut cream (for dairy‑free)
• Instead of Khoya (Dried Milk Solids): condensed milk (2 tbsp)
• Instead of Milk: almond milk (unsweetened)
• Instead of Paneer: firm tofu for vegan version

Equipment Needed

• Large Skillet or Frying Pan
• Blender or Food Processor
• Mixing Bowl
• Sharp Knife
• Cutting Board
• Spatula or Wooden Spoon
• Ladle (optional)
• Measuring Spoons
• Measuring Cups

Critical Steps — Do Not Skip

• Blending the hot onion‑tomato mixture with cashews (ensure it’s cooled enough to avoid steam burns)
• Cooking Kashmiri chili powder without letting it scorch
• Simmering paneer on low heat to keep cubes intact and absorb flavor

Chef Tips from the Video

• Soak the cashews in warm water for 10 minutes before blending for an even smoother texture
• Use unsweetened khoya for better control of sweetness; add sugar only if needed
• Kashmiri chili powder gives color without excessive heat – you can add a pinch of regular chili powder for extra spice

Troubleshooting

Storage

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

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

Room temperature: Do not keep at room temperature for more than 2 hours

Make-Ahead Tips

• The masala sauce can be prepared up to 2 days ahead and refrigerated; reheat gently before adding paneer
• Paneer can be cubed and stored in water in the fridge to stay soft

Frequently Asked Questions