Paneer Butter Masala

Ingredients

• 250 g Paneer (cut into 1‑inch cubes)
• 2 medium Onion (finely chopped)
• 2 medium Tomato (roughly chopped)
• 3 whole Red Chili (deseeded for less heat, Indian Kashmiri red chilies preferred)
• 30 g Cashew Nuts (raw, unsalted)
• 2 tbsp Vegetable Oil (neutral oil for sautéing)
• 2 tbsp Ghee (clarified butter for richness)
• 1 tsp Kashmiri Red Chili Powder (mild, bright red color)
• ½ tsp Garam Masala Powder (store‑bought or homemade blend)
• ½ tsp Cumin Powder (ground cumin)
• 100 ml Fresh Cream (heavy whipping cream)
• 2 tbsp Milk (for grinding cashews)
• 1 tsp Sugar (balances acidity)
• to taste Salt
• 2 tbsp Coriander Leaves (fresh, chopped for garnish)
• 1 cup Water (adjust for desired gravy consistency)

Instructions

1. Prep the aromatics

   Finely chop the onions, deseed and roughly chop the red chilies, and roughly chop the tomatoes. Roughly chop the cashew nuts.

   Time: PT5M

2. Sauté onions, chilies, tomatoes and cashews

   Heat 2 tbsp vegetable oil in a heavy‑bottomed pan over medium heat. Add the chopped onions, red chilies, tomatoes, and cashews. Sprinkle a pinch of salt and sauté until the tomatoes turn soft and mushy, about 7 minutes.

   Time: PT7M

   Temperature: medium heat

3. Grind to a smooth paste

   Transfer the sautéed mixture to a blender, add a little water (about ¼ cup) and blend until completely smooth.

   Time: PT5M

4. Cook the masala base

   In the same pan, melt 2 tbsp ghee over low flame. Add 1 tsp Kashmiri red chili powder, then pour in the smooth paste and a little water (2‑3 tbsp). Stir well, then add ½ tsp garam masala, ½ tsp cumin powder, and chopped coriander leaves. Close the lid and simmer for 10 minutes on low flame.

   Time: PT10M

   Temperature: low flame

5. Prepare cashew‑cream paste

   While the masala simmers, blend the remaining cashew nuts with 2 tbsp milk until a fine, creamy paste forms.

   Time: PT3M

6. Enrich the gravy

   Stir 100 ml fresh cream, the cashew‑cream paste, and 1 tsp sugar into the simmering masala. Add water as needed to reach desired consistency, then season with salt to taste. Mix quickly for 2‑3 minutes.

   Time: PT3M

7. Add paneer and finish

   Gently add the paneer cubes to the gravy, close the lid, and cook on low flame for 10 minutes until the paneer absorbs the flavors.

   Time: PT10M

   Temperature: low flame

8. Garnish and serve

   Turn off the heat, garnish with remaining chopped coriander leaves, and serve hot with roti, naan, or steamed rice.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

15 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Paneer: Firm tofu for a vegan version
• Instead of Onion: Shallots
• Instead of Tomato: Canned crushed tomatoes (use less water)
• Instead of Red Chili: Dried red chili flakes
• Instead of Cashew Nuts: Almonds (will change flavor)
• Instead of Vegetable Oil: Canola oil
• Instead of Ghee: Unsalted butter
• Instead of Kashmiri Red Chili Powder: Paprika + a pinch cayenne
• Instead of Garam Masala Powder: All‑spice blend
• Instead of Cumin Powder: Coriander powder (different flavor)
• Instead of Fresh Cream: Full‑fat coconut milk for dairy‑free
• Instead of Milk: Almond milk
• Instead of Sugar: Honey (use less)
• Instead of Salt: Sea salt
• Instead of Coriander Leaves: Parsley (different flavor)

Equipment Needed

• Heavy‑Bottomed Pan
• Blender or Food Processor
• Knife
• Cutting Board
• Spatula
• Measuring Cups
• Lid for Pan

Critical Steps — Do Not Skip

• Grinding the sautéed onion‑tomato‑cashew mixture into a completely smooth paste.
• Simmering the masala on low flame for 10 minutes to develop depth.
• Adding paneer and cooking gently to keep cubes soft and prevent breaking.

Chef Tips from the Video

• Use Kashmiri red chili powder for authentic color without excessive heat.
• A small amount of sugar balances the acidity of tomatoes and enhances the overall flavor.
• Finely grinding the cashews with milk creates a silky texture that replaces traditional butter.

Troubleshooting

Storage

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

Freezer: Paneer butter masala freezes well for up to 1 month; thaw overnight in fridge before reheating.

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

Make-Ahead Tips

• Grind the cashew‑milk paste up to 24 hours ahead and refrigerate; bring to room temperature before adding.
• The tomato‑onion‑cashew puree can be prepared a day in advance and stored in the fridge.

Frequently Asked Questions