Paneer Butter Masala

Ingredients

• 4 pieces Tomatoes (ripe, washed)
• 9 cloves Garlic (peeled)
• 1 inch Ginger (peeled and roughly chopped)
• 2 tablespoons Coriander Stems (fresh, chopped)
• 2 pieces Green Chili (1 for blending, 1 for tempering)
• 1.5 tablespoons Kashmiri Red Chili Powder (for the blended gravy)
• 0.5 teaspoon Kashmiri Red Chili Powder (added later for color)
• 1 tablespoon Coriander Powder (ground)
• 0.5 teaspoon Cumin Powder (ground)
• 15 pieces Cashews (soaked 15‑20 min or boiled 5 min, then drained)
• 0.5 kilograms Paneer (firm paneer, cut into 1‑inch cubes)
• 3 tablespoons Vegetable Oil (divided between steps)
• 4 tablespoons Unsalted Butter (divided: 1 tbsp for paneer toss, 1 tbsp for tempering, 2 tbsp at end)
• 1 teaspoon Cumin Seeds (whole)
• 3 pods Green Cardamom (whole)
• 0.5 inch Cinnamon Stick (broken into pieces)
• 1 piece Bay Leaf (whole)
• 1 tablespoon Garlic (fresh, minced for tempering)
• 3 pieces Onion (medium, finely chopped)
• 0.25 teaspoon Turmeric Powder (ground)
• pinch Sugar (balances tomato acidity)
• pinch Kasuri Methi (roasted dried fenugreek leaves)
• pinch Garam Masala (adds warm spice note at end)
• 3.5 tablespoons Fresh Cream (heavy cream, adds richness)
• a handful Fresh Coriander Leaves (chopped for garnish)
• to taste Salt

Instructions

1. Soak Cashews

   Place the cashews in a bowl, cover with warm water and let them soak for 15‑20 minutes. If short on time, boil them for 5 minutes instead, then drain.

   Time: PT15M

2. Blend Gravy Base

   In the mixer grinder add the 4 tomatoes, 9 garlic cloves, 1‑inch ginger piece, 2 tbsp chopped coriander stems, 1 green chili, 1.5 tbsp Kashmiri red chili powder, 1 tbsp coriander powder, 0.5 tsp cumin powder, and the soaked cashews. Blend to a fine smooth paste without adding extra water.

   Time: PT5M

3. Toss Paneer

   Heat a wok or large fry pan over medium‑high heat. Add 1 tbsp oil and 1 tbsp butter, then add the paneer cubes. Sprinkle a little salt and a pinch of Kashmiri red chili powder. Toss gently for 1‑2 minutes until the paneer is lightly coated but still firm. Transfer to a bowl and set aside.

   Time: PT3M

   Temperature: medium-high

4. Temper Whole Spices

   In the same pan add 2 tbsp oil and 1 tbsp butter. When hot, add 1 tsp cumin seeds, 3 green cardamom pods, 0.5 inch cinnamon stick, 1 bay leaf, 1 tbsp minced garlic and the remaining chopped green chili. Sauté for about 30 seconds until fragrant.

   Time: PT2M

   Temperature: medium

5. Sauté Onions

   Add the 3 chopped onions to the pan. Cook on medium‑high flame, stirring occasionally, until they turn light golden brown (about 5‑7 minutes).

   Time: PT6M

   Temperature: medium-high

6. Add Ground Spices & Water

   Lower the heat, sprinkle 0.25 tsp turmeric powder and 0.5 tsp Kashmiri red chili powder for color. Stir quickly, then add a splash of hot water and cook for 1‑2 minutes.

   Time: PT2M

   Temperature: medium

7. Incorporate Blended Gravy

   Pour the blended tomato‑cashew paste into the pan. Add salt to taste and a pinch of sugar to balance acidity. Stir well to combine.

   Time: PT2M

   Temperature: medium-high

8. Simmer and Thicken Gravy

   Let the gravy simmer on medium‑high flame, stirring frequently, for 10‑15 minutes until it thickens, the sides of the pan become visible, and a thin layer of oil separates on top.

   Time: PT12M

   Temperature: medium-high

9. Adjust Consistency

   Add hot water a little at a time to reach your desired gravy consistency, then cook for another 2‑3 minutes.

   Time: PT3M

   Temperature: medium

10. Finish with Paneer and Cream

    Return the sautéed paneer cubes to the pan. Add 2 tbsp butter, a pinch of roasted Kasuri Methi, a pinch of garam masala, 3.5 tbsp fresh cream, and half of the chopped coriander leaves. Gently stir for 1‑2 minutes until everything is heated through and the paneer stays intact.

    Time: PT2M

    Temperature: medium

11. Garnish and Serve

    Sprinkle the remaining fresh coriander leaves on top. Serve hot with naan, roti or rumali roti.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

15g

Fat

25g

Fiber

3g