Paneer Butter Masala

This Paneer Butter Masala recipe is a creamy, indulgent curry that’s perfect for any occasion. Soft paneer cubes simmered in a rich tomato-based sauce with aromatic spices, butter, and cream. Serve it with naan or rice for a satisfying meal!

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Course: Main Course, Side Dish

Cuisine: Indian

Keyword: Paneer

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 380kcal

Equipment

Ingredients

250 g paneer cut into cubes
3 medium tomatoes chopped
1 large onion finely chopped
2-3 garlic cloves minced
1- inch ginger minced
10-12 cashews soaked
2 tbsp butter
1 tbsp oil
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
1/2 cup fresh cream
1 tsp kasoori methi dried fenugreek leaves
Salt to taste
Fresh cilantro chopped (for garnish)

Instructions

Prepare the Paneer: Lightly fry paneer cubes in a pan until golden. Set aside.
Make the Tomato-Cashew Paste: Blend soaked cashews, tomatoes, garlic, and ginger into a smooth paste.
Cook the Base: Heat butter and oil in a pan. Sauté onions until golden. Add the tomato-cashew paste and cook for 5-7 minutes.
Add Spices: Stir in turmeric, red chili powder, garam masala, and salt. Cook for 2-3 minutes.
Simmer the Sauce: Add water to adjust consistency and simmer for 5 minutes.
Add Paneer and Cream: Gently add paneer cubes and pour in fresh cream. Simmer for 2-3 minutes.
Garnish and Serve: Sprinkle kasoori methi and cilantro. Serve hot with naan or rice.

Notes

Spice Level: Adjust the red chili powder to suit your taste.

Make Ahead: The curry tastes even better the next day as the flavors develop.

Freezing: Freeze in an airtight container for up to 1 month.

Paneer Substitute: You can use tofu as a substitute for paneer.

Cream Substitute: Use coconut milk for a dairy-free version.

Nutrition