Paneer Butter Masala is a beloved North Indian curry where soft paneer cubes are simmered in a silky, lightly sweet tomato-cashew gravy enriched with butter and cream. This version, inspired by the popular Ministry of Curry blog, balances aromatic spices with a gentle heat that suits most palates. It’s a restaurant-style dish you can easily make at home with everyday ingredients.
Ingredients
- 1 lb (450 g) paneer, cut into 1-inch cubes
- 2 tbsp (30 g) butter, divided
- 1 tbsp (15 ml) oil
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 1 tbsp (15 g) grated fresh ginger
- 1 green chili, slit (optional, for heat)
- 3 large tomatoes, chopped (about 3 cups / 450 g)
- 1/4 cup (30 g) raw cashews
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (5 g) garam masala
- 1/2 tsp (2.5 g) red chili powder (adjust to taste)
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Salt to taste
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (120 ml) water (or as needed)
- Fresh cilantro leaves, for garnish
Instructions
- If using store-bought paneer, soak the cubes in warm water for 10 minutes to soften them. Drain and pat dry.
- Heat 1 tablespoon (15 g) of butter and the oil in a large skillet or pan over medium heat. Add the paneer cubes and sauté until lightly golden on all sides, about 3–4 minutes. Remove and set aside.
- In the same pan, add the remaining 1 tablespoon (15 g) butter. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add the garlic, ginger, and green chili (if using). Sauté for 1 minute until fragrant.
- Add the chopped tomatoes and cashews. Cook, stirring occasionally, until the tomatoes are mushy and the oil starts to separate from the mixture, about 8–10 minutes.
- Remove the pan from heat and let the mixture cool slightly. Transfer to a blender and blend until completely smooth. You may need to add a little water (about 1/4 cup / 60 ml) to help it blend.
- Pour the blended sauce back into the pan. Add the ground cumin, coriander, turmeric, garam masala, red chili powder, sugar (if using), and salt. Stir well.
- Bring the sauce to a gentle simmer over medium-low heat. Cook for 5 minutes, stirring occasionally, to allow the spices to meld.
- Lower the heat and stir in the heavy cream. Mix until the sauce is uniform and creamy. If the sauce is too thick, add water a few tablespoons at a time until you reach your desired consistency.
- Add the sautéed paneer cubes to the sauce. Simmer gently for another 2–3 minutes, just until the paneer is heated through. Do not boil vigorously after adding cream, as it may curdle.
- Garnish with fresh cilantro and serve hot.
Tips
- Soften the paneer: Soaking store-bought paneer in warm water for 10 minutes makes it tender and prevents it from becoming rubbery when cooked.
- Adjust heat: The green chili and red chili powder can be reduced or omitted for a milder curry. For extra heat, add a pinch of cayenne or a chopped serrano pepper.
- Make it vegan: Replace paneer with extra-firm tofu (pressed and cubed), use coconut cream or cashew cream instead of heavy cream, and use vegan butter or oil.
- Don’t skip blending: Blending the onion-tomato-cashew mixture until perfectly smooth is key to that velvety, restaurant-style texture. A quick blend in a high-speed blender works best.
Serving Suggestions
Serve this paneer butter masala with naan, roti, or jeera rice. A side of sliced onions, lemon wedges, and a fresh green salad balances the richness. It also pairs well with a cooling cucumber raita.
Variations
- Veggie version: Add 1 cup of mixed vegetables (peas, carrots, bell peppers) along with the paneer for a heartier meal.
- Smoky flavor: After blending, some cooks add a pinch of smoked paprika or a drop of liquid smoke for a subtle charred note.
- Cashew-free: Replace cashews with 2 tablespoons of blanched almonds or 1 tablespoon of melon seeds (magaz) for a similar nutty richness.
- Dairy-free cream: Use full-fat coconut milk or a store-bought vegan cream alternative; the flavor will be slightly different but still delicious.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken upon cooling; add a splash of water or milk when reheating. Reheat gently on the stovetop over low heat, stirring frequently, or in the microwave in 30-second bursts until hot. You can also freeze the curry (without the cream) for up to 3 months; add the cream after thawing and reheating.
Frequently Asked Questions
Can I use store-bought paneer? Yes, store-bought paneer works perfectly. Soaking it in warm water for 10 minutes before cooking helps soften it.
Why does my gravy look grainy? Graininess usually happens if the onions and tomatoes are not blended thoroughly, or if the cream is added to boiling sauce. Blend until very smooth and always add cream over low heat, stirring constantly.
Can I make it without cream? Yes, substitute with full-fat yogurt (whisked until smooth) or coconut milk. If using yogurt, add it off the heat and stir gently to prevent curdling.
How do I make it less tangy? If your tomatoes are very acidic, add a pinch of baking soda while cooking them, or increase the sugar to balance the sourness.
Is this dish gluten-free? Yes, all ingredients are naturally gluten-free. Just ensure your garam masala and other spice blends are certified gluten-free if you have celiac disease.
Can I prepare it ahead of time? Yes, you can make the sauce up to 2 days ahead and refrigerate. When ready to serve, reheat the sauce, add the paneer and cream, and simmer gently.
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