Paneer Butter Masala
Paneer butter masala is a restaurant favourite of soft paneer cubes in a velvety tomato and cashew gravy finished with butter and cream. It is mildly sweet, rich and incredibly comforting. It is one of the most ordered vegetarian dishes in India and easy to recreate at home.
Why You Will Love This Paneer Butter Masala
- Creamy, mildly spiced gravy that suits all ages
- Restaurant-style taste in about 40 minutes
- Vegetarian and a perfect partner for naan or rice
Ingredient Notes
Paneer: Fresh, soft paneer cut into cubes. Tomatoes and cashews: Blended together they give the gravy its smooth, rich body. Butter and cream: Add the signature richness. Kasuri methi and garam masala: Finish the dish with aroma.
Tips for a Silky Gravy
Soak the paneer in warm water for 10 minutes before adding to keep it soft. Straining the gravy gives a restaurant-style finish. Add the cream off the heat, and avoid boiling the paneer for long as it turns firm.
Serving and Storage
Serve hot with butter naan, roti or jeera rice, garnished with a swirl of cream. The gravy can be made two days ahead, and the paneer added when reheating. Leftovers keep for three days in the refrigerator.
Frequently Asked Questions
Why are cashews used in paneer butter masala?
Blended cashews give the gravy a creamy, slightly sweet body without needing too much cream. Soak them in warm water first for a smooth blend.
How do I get a smooth restaurant-style gravy?
Blend the cooked tomatoes and cashews until completely smooth and strain through a sieve. This removes skin and fibre for a silky finish.
Can I make it without onions or garlic?
Yes. Skip them and use ginger and a pinch of asafoetida for flavour. The gravy will be slightly different but still rich.
Why does my paneer turn hard?
Overcooking makes paneer rubbery. Add it at the end, simmer briefly and soak it in warm water beforehand to keep it soft.
Can I make the gravy ahead?
Yes. It keeps for three days in the refrigerator or freezes for a month. Add the paneer and cream when reheating.
Is it spicy?
It is mild and slightly sweet. Add green chilli or a pinch of chilli powder if you want more heat.
More Recipes You Will Love
- Garlic Butter Naan (Tawa Naan): soft, blistered flatbread for scooping up the gravy
- Jeera Rice (Cumin Rice): fragrant cumin rice for any curry
- Palak Paneer: vibrant spinach curry with soft paneer
- Butter Chicken (Murgh Makhani): creamy tomato curry that pairs with any bread or rice
- 250 g paneer (cubed)
- 3 tablespoons butter
- 1 onion (chopped)
- 4 tomatoes (chopped)
- 10 cashews
- 1 tablespoon ginger-garlic paste
- 1 teaspoon Kashmiri red chilli powder
- 1 teaspoon garam masala
- 1 teaspoon kasuri methi
- 1/4 cup fresh cream
- 1 teaspoon sugar
- Salt to taste
- 1 Soak the Paneer in Warm WaterPut the 250 g of paneer cubes in a bowl, cover them with warm water and a pinch of salt, and leave to soak for 10 minutes while you prepare everything else. Drain just before using.Tip: Soaking in warm water keeps the paneer soft and spongy, so it does not turn firm and rubbery in the gravy.
- 2 Soak the CashewsSoak the 10 cashews in a small bowl of hot water for 10 minutes to soften them. Drain before cooking.Tip: Soaked cashews blend into a smooth, creamy gravy. If you skip this, the sauce can turn out slightly grainy.
- 3 Chop the Onion and TomatoesRoughly chop the 1 onion and the 4 tomatoes. They do not need to be fine, since everything will be blended later. Measure out the ginger-garlic paste, spices, cream and sugar.Tip: Ripe red tomatoes give the best colour and flavour. If your tomatoes are very sour, the pinch of sugar later will balance them.
- 4 Saute the Onion in ButterMelt 1 tablespoon of the butter in a heavy pan over medium heat. Add the chopped onion and cook for 4 to 5 minutes, stirring, until it turns soft and translucent but not browned.Tip: Do not brown the onion. Pale onion gives the gravy its characteristic light orange colour and mild sweetness.
- 5 Add the Ginger-Garlic PasteStir in the 1 tablespoon of ginger-garlic paste and cook for 1 minute, until the raw smell disappears.Tip: Stir all the time so that the paste does not stick and burn.
- 6 Cook the Tomatoes and Cashews Until SoftAdd the chopped tomatoes and the soaked cashews with a pinch of salt. Cover and cook on medium-low heat for 8 to 10 minutes, stirring now and then, until the tomatoes break down and turn very soft and mushy.Tip: Cooking with the lid on traps the steam, which helps the tomatoes soften quickly. The cashews cook in the juices and turn soft.
- 7 Cool the MixtureTurn off the heat and let the mixture cool for about 10 minutes, so it is safe to blend.Tip: Never blend very hot liquids in a closed blender, since the steam can force the lid off. Cooling also makes it safer to handle.
- 8 Blend into a Smooth PureeTransfer the cooled mixture to a blender and blend for 1 to 2 minutes, until completely smooth and creamy. Add a splash of water if it is too thick to blend.Tip: Blend for longer than you think necessary. A very smooth puree is the secret to a restaurant-style gravy.
- 9 Strain for a Silky TexturePour the puree through a fine sieve into a clean pan, pressing it through with the back of a spoon to extract all the liquid. Discard the leftover skins and fibres.Tip: Straining removes the tomato skins and gives the gravy a silky, velvety finish. If you prefer a more rustic texture, you can skip this step.
- 10 Return to the Pan with the Butter and SpicesPlace the pan over medium-low heat. Add the remaining 2 tablespoons of butter, 1 teaspoon of Kashmiri red chilli powder, 1 teaspoon of garam masala, 1 teaspoon of sugar and salt to taste. Stir well.Tip: Kashmiri chilli gives a rich red colour without making the gravy very hot. The sugar balances the acidity of the tomatoes.
- 11 Simmer for 8 MinutesSimmer the gravy for 8 minutes, stirring often, until it thickens slightly, turns glossy and the butter starts to separate at the edges.Tip: If the gravy becomes too thick, loosen it with a splash of warm water. Keep the heat low so it does not splatter.
- 12 Add the Paneer and CreamDrain the soaked paneer and add the cubes to the gravy, along with 1/4 cup of fresh cream. Stir gently and simmer for 3 minutes, until the paneer is heated through.Tip: Do not boil hard after adding the cream, as it can split. Handle the paneer gently so the cubes do not break.
- 13 Finish with Kasuri Methi and ButterCrush 1 teaspoon of kasuri methi between your palms and sprinkle it over the curry. Stir in a small knob of butter, if you like, and turn off the heat. Taste and adjust the salt.Tip: Crushing the kasuri methi releases its aroma, which is the classic restaurant finish. A final knob of butter makes the gravy glossy.
- 14 Serve HotServe the paneer butter masala hot with a swirl of cream on top, alongside naan, roti or jeera rice.Tip: The gravy can be made 2 days ahead and kept in the fridge, adding the paneer and cream when you reheat. It also freezes for a month.