BBW Paneer Butter Masala is a rich, creamy North Indian curry where soft paneer cubes are simmered in a silky tomato-cashew gravy finished with butter and cream. The name “BBW” stands for “Butter, Besan (gram flour), and Water” — a technique that uses besan to thicken the gravy and water to control its consistency, giving the dish a velvety texture without excessive cream. This version balances the classic sweet-tangy tomato profile with a gentle heat, making it a reliable weeknight favorite that tastes like it simmered for hours.
Ingredients
- 1 lb (450 g) paneer, cut into 1-inch cubes
- 3 tbsp (45 g) butter, divided
- 1 tbsp (15 ml) oil (neutral, like sunflower or canola)
- 2 large onions (about 300 g), finely chopped
- 1 tbsp (15 g) ginger-garlic paste
- 3 large tomatoes (about 450 g), chopped
- 1/4 cup (30 g) raw cashews
- 1 tsp (5 g) besan (gram flour)
- 1/2 cup (120 ml) water, plus more as needed
- 1 tsp (5 g) Kashmiri red chili powder (or 1/2 tsp regular chili powder)
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (5 g) garam masala
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Salt to taste
- 1/2 cup (120 ml) heavy cream
- 1 tsp (5 ml) kasuri methi (dried fenugreek leaves), crushed
- 2 tbsp (30 g) butter, extra for finishing
- Fresh cilantro, chopped, for garnish
Instructions
- Soak the cashews: Place the cashews in a small bowl and cover with warm water. Let them soak for 15 minutes while you prepare the other ingredients.
- Blanch the tomatoes: Bring a small pot of water to a boil. Add the chopped tomatoes and cook for 2 minutes, then drain and transfer to a blender. Blend until smooth. Set aside.
- Make the onion-cashew base: In a large skillet or Dutch oven, heat the oil and 1 tbsp of butter over medium heat. Add the chopped onions and cook, stirring often, until golden brown, about 8 minutes. Add the ginger-garlic paste and cook for 1 minute until fragrant.
- Cook the tomato puree: Add the tomato puree to the skillet. Cook over medium heat, stirring occasionally, until the mixture thickens and the oil starts to separate from the sides, about 8-10 minutes. The mixture should become a deep red-brown.
- Add the cashews: Drain the soaked cashews and add them to the skillet. Cook for 2 minutes, stirring constantly.
- Blend the gravy: Carefully transfer the entire mixture to a blender. Add the besan and 1/2 cup (120 ml) water. Blend until completely smooth. If the blender is full, do this in batches. Return the puree to the skillet.
- Season the gravy: Add the Kashmiri red chili powder, turmeric, garam masala, sugar (if using), and salt. Stir well. Bring the gravy to a gentle simmer over medium-low heat. Cook for 5 minutes, stirring occasionally, to allow the flavors to meld. The gravy should be thick but pourable; if it’s too thick, add a splash of water.
- Add the paneer: Gently fold in the paneer cubes. Simmer for 5 minutes, spooning the gravy over the paneer to coat. Be careful not to stir too vigorously, or the paneer may break.
- Finish with cream and butter: Reduce the heat to low. Stir in the heavy cream and the remaining 2 tbsp of butter. Simmer gently for 2-3 minutes, until the butter melts and the gravy is glossy. Do not let it boil after adding the cream, or it may curdle.
- Add kasuri methi: Sprinkle the crushed kasuri methi over the curry and stir gently. Let it sit off the heat for 2 minutes to infuse.
- Garnish and serve: Garnish with fresh cilantro and serve hot.
Tips
- Besan is key: The besan (gram flour) helps thicken the gravy and gives it a slightly nutty flavor. If you don’t have it, you can skip it, but the gravy will be thinner. You can also substitute with 1 tbsp of almond flour, but the texture will change slightly.
- Don’t skip the cashews: Cashews are what give this dish its signature creamy texture. If you’re allergic, you can use 1/4 cup of blanched almonds or 2 tbsp of melon seeds, but the flavor will differ.
- Paneer handling: To keep paneer soft, avoid frying it first. Adding it directly to the hot gravy and simmering gently keeps it tender. If you prefer a firmer texture, you can lightly pan-fry the cubes in a little oil until golden before adding.
- Adjust the heat: Kashmiri red chili powder is mild and adds color. If you only have regular chili powder, use half the amount to avoid making the dish too spicy. You can always add more at the end.
Serving Suggestions
Serve BBW Paneer Butter Masala hot with naan, roti, or steamed basmati rice. It also pairs well with jeera rice (cumin rice) or a simple side of cucumber raita to cool the palate. For a complete meal, add a fresh green salad or some pickled onions.
Variations
- Vegan version: Replace paneer with firm tofu (pressed and cubed) and use coconut cream instead of heavy cream. Use vegan butter or oil. The flavor will be slightly different but still delicious.
- Extra protein: Add 1 cup of cooked chickpeas or boiled potatoes along with the paneer to make it more filling.
- Smoky flavor: For a smoky twist, place a small piece of charcoal in a metal bowl, light it, and place it in the pan with the finished curry. Cover for 2 minutes, then remove the charcoal. This adds a subtle smokiness (dhungar method).
- Less creamy: If you want a lighter version, replace the heavy cream with 1/2 cup of plain yogurt (whisked until smooth) and add it at the same time. Do not boil after adding yogurt, or it will split.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The curry will keep for up to 4 days. To reheat, warm it gently in a saucepan over low heat, adding a splash of water or milk to loosen the gravy if it has thickened. You can also reheat individual portions in the microwave in 30-second bursts, stirring in between. The flavor often deepens after a day, making it even better the next day. Freeze for up to 3 months in a freezer-safe container; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use store-bought paneer? Yes, store-bought paneer works perfectly. Just make sure to cut it into even cubes and if it’s very firm, you can soak the cubes in warm water for 10 minutes to soften them before adding to the gravy.
Why does my gravy taste bitter? Bitterness usually comes from burning the onions or garlic. Cook the onions on medium heat and stir frequently until they are golden, not brown. Also, make sure to blend the gravy well; any burnt bits will impart a bitter taste.
Can I make this without besan? Yes, you can skip the besan, but the gravy will be thinner. To compensate, you can simmer the gravy for a few extra minutes to reduce it, or add a slurry of 1 tsp cornstarch mixed with 2 tbsp water at the end.
How do I prevent the cream from curdling? Always add cream on low heat and stir gently. Do not let the curry boil after adding cream. If you’re using yogurt, make sure it’s at room temperature and whisked well before adding.
Can I use canned tomato puree? Yes, you can substitute 1.5 cups (360 ml) of canned tomato puree for the fresh tomatoes. Skip the blanching step and add the puree directly to the onions. You may need to cook it a bit longer to thicken.
Is this dish very spicy? It is mildly spicy. The heat comes from the chili powder, but it’s balanced by the cream and butter. To make it milder, use only 1/2 tsp of Kashmiri chili powder. To make it spicier, add a finely chopped green chili with the ginger-garlic paste.
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