Easy MUST-TRY Paneer Butter Masala Recipe

Ingredients

• 5 tablespoons Vegetable Oil (neutral oil such as canola or sunflower)
• 5 pods Green Cardamom Pods (lightly crushed)
• 0.5 medium Red Onion (finely diced, about 1 cup)
• 14 pieces Cashew Nuts (roughly 30 g, raw)
• 3 medium Tomatoes (roughly 1.5 cups diced)
• 3 tablespoons Unsalted Butter (cut into pieces, melt gently)
• 1 leaf Bay Leaf
• 4 whole Cloves
• 1 inch Cinnamon Stick (about 2 cm)
• 2 teaspoons Ginger Paste (store‑bought or freshly grated)
• 3 teaspoons Garlic Paste (store‑bought or freshly minced)
• 1.5 teaspoons Kashmiri Chili Powder (mild, gives red colour)
• 1.5 teaspoons Coriander Powder
• 0.5 teaspoons Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Garam Masala
• 2 pieces Green Chilies (slit lengthwise, seeds left for heat)
• 1.5 teaspoons Sugar (balances acidity)
• 1 teaspoon Salt (adjust to taste)
• 1.5 cups Water
• 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
• 4 tablespoons Heavy Cream (adds richness; also extra 2 tbsp for final drizzle)
• 375 grams Paneer (cut into 1‑inch cubes; can use store‑bought or homemade)
• 2 tablespoons Fresh Cilantro (finely chopped for garnish)

Instructions

1. Prepare All Ingredients

   Dice half a red onion, chop three tomatoes, slice two green chilies lengthwise, crush the cashew nuts, and cut the paneer into 1‑inch cubes. Measure all spices and set aside.

   Time: PT10M

2. Sauté Aromatics

   Heat a deep pan over medium heat, add 5 Tbsp oil, then toss in 2 green cardamom pods and the diced onion. Saute until the onion becomes translucent.

   Time: PT5M

   Temperature: Medium

3. Toast Cashews

   Add the 14 cashew nuts to the pan and stir‑fry for about 2 minutes until they turn lightly golden.

   Time: PT2M

   Temperature: Medium

4. Cook Tomatoes

   Add the diced tomatoes (≈1.5 cups) and continue sautéing until they soften and break down, about 5 minutes.

   Time: PT5M

   Temperature: Medium

5. Cool and Blend Paste

   Transfer the onion‑tomato‑cashew mixture to a bowl, let it cool for a few minutes, then blend until smooth. Set the paste aside.

   Time: PT5M

6. Butter & Whole Spice Tempering

   Wipe the pan clean, melt 3 Tbsp unsalted butter over low‑medium heat. Add 1 bay leaf, 4 cloves, 3 green cardamom pods, and a 1‑inch cinnamon stick. Saute for 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium

7. Add Ginger‑Garlic Paste

   Stir in 2 tsp ginger paste and 3 tsp garlic paste. Cook, stirring, until the mixture turns golden and the raw aroma disappears, about 2 minutes.

   Time: PT2M

   Temperature: Medium

8. Combine Paste with Spices

   Pour the blended tomato‑cashew paste back into the pan. Add 1.5 tsp Kashmiri chili powder, 1.5 tsp coriander powder, 0.5 tsp turmeric, 1 tsp cumin, 1 tsp garam masala, slit green chilies, 1.5 tsp sugar, 1 tsp salt, and 1.5 cups water. Stir well.

   Time: PT3M

   Temperature: Medium

9. Simmer the Gravy

   Bring the mixture to a gentle boil, then reduce to a simmer. Cover and cook for 10 minutes, allowing the flavors to meld and the gravy to thicken.

   Time: PT10M

   Temperature: Low

10. Finish the Sauce

    Stir in 1 tsp crushed dried fenugreek leaves (kasuri methi) and 4 Tbsp heavy cream. Mix until the cream is fully incorporated and the gravy is glossy.

    Time: PT2M

    Temperature: Low

11. Add Paneer

    Gently add the cubed paneer to the pan. Swirl the pan to coat the paneer without stirring vigorously. Cover and cook on medium‑low heat for 5‑10 minutes, stirring once or twice.

    Time: PT8M

    Temperature: Medium‑Low

12. Garnish and Serve

    Turn off the heat. Drizzle an extra 2 Tbsp fresh cream over the top and sprinkle finely chopped cilantro. Serve hot with naan, roti, or steamed rice.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

15 g

Fat

25 g

Fiber

3 g