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

Ingredient Substitutions

• Instead of Vegetable Oil: ghee, clarified butter
• Instead of Green Cardamom Pods: cardamom powder (¼ tsp)
• Instead of Red Onion: yellow onion
• Instead of Cashew Nuts: almonds (same amount)
• Instead of Tomatoes: canned diced tomatoes (1.5 cup)
• Instead of Unsalted Butter: salted butter (adjust salt)
• Instead of Cinnamon Stick: ½ tsp ground cinnamon
• Instead of Ginger Paste: fresh grated ginger (1 tsp)
• Instead of Garlic Paste: fresh minced garlic (1 tsp)
• Instead of Kashmiri Chili Powder: paprika + a pinch cayenne
• Instead of Green Chilies: jalapeño or serrano
• Instead of Sugar: honey (1 tsp)
• Instead of Salt: sea salt
• Instead of Dried Fenugreek Leaves (Kasuri Methi): fresh fenugreek leaves (1 tbsp)
• Instead of Heavy Cream: full‑fat coconut milk (for dairy‑free)
• Instead of Paneer: firm tofu (for vegan)
• Instead of Fresh Cilantro: fresh parsley

Equipment Needed

• Deep Skillet or Heavy‑Bottomed Pan
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Blender or Food Processor
• Mixing Bowl
• Spatula or Wooden Spoon
• Lid for Pan
• Serving Plate

Critical Steps — Do Not Skip

• Grinding the tomato‑cashew mixture to a smooth paste.
• Ensuring the butter does not burn when tempering whole spices.
• Adding paneer gently and avoiding over‑stirring.

Chef Tips from the Video

• Crush kasuri methi between your palms just before adding for maximum flavor.
• For extra depth, toast the cashews a bit longer before blending.
• If you prefer a sweeter profile, increase sugar to 2 tsp.

Troubleshooting

Storage

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

Freezer: Freeze in a freezer‑safe container for up to 1 month; thaw before reheating.

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

Make-Ahead Tips

• The tomato‑cashew gravy can be prepared up to 2 days ahead and refrigerated.
• Paneer can be cubed and stored in water in the fridge to stay soft.

Frequently Asked Questions