Paneer butter masala is a North Indian-style curry of soft paneer in a buttery, mildly spiced tomato sauce, often made creamy with cashews and cream. This version balances tangy tomatoes with warm spices and is served hot with rice or flatbread; family and restaurant versions vary in sweetness, richness, and heat.
Ingredients
- 14 oz (400 g) paneer, cut into 1-inch (2.5 cm) cubes
- 1 1/2 lb (680 g) ripe tomatoes, roughly chopped, or one 28 oz (794 g) can of whole peeled tomatoes
- 1 medium yellow onion, about 5 oz (150 g), roughly chopped
- 1/4 cup (35 g) raw cashews
- 1 tbsp (15 ml) neutral oil, such as canola oil
- 3 tbsp (42 g) unsalted butter, divided
- 1 tbsp (15 g) finely grated fresh ginger
- 2 garlic cloves, finely chopped, about 2 tsp (6 g)
- 1 small green chile, about 1 tsp (5 g) finely chopped, optional
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) Kashmiri chile powder or mild paprika
- 1/4 tsp (0.5 g) ground turmeric
- 1/4 tsp (0.5 g) garam masala
- 1 tsp (6 g) fine salt, plus more to taste
- 1/2 cup (120 ml) water, plus a little more if needed
- 1/2 cup (120 ml) heavy cream, divided
- 1 tsp (1 g) dried fenugreek leaves, also called kasuri methi
- 1 tsp (5 ml) granulated sugar, optional, to balance tart tomatoes
- 2 tbsp (8 g) chopped fresh cilantro, for serving
Instructions
- Prepare the ingredients, 20 minutes. Cut the paneer into even cubes, chop the onion and tomatoes, grate the ginger, and measure the spices and remaining ingredients. If the paneer feels particularly firm, place the cubes in warm water while you make the sauce, then drain them before adding them to the pan. This short soak is optional; it can soften a dry block but is not needed for fresh, tender paneer.
- Soften the onion and cashews, 7 minutes. Heat the oil and 1 tablespoon (14 g) of the butter in a wide, heavy saucepan over medium heat. Add the onion and cashews and cook, stirring often, until the onion is soft and translucent but not deeply browned. Lower the heat if the onion starts to catch. The cashews will become tender as the sauce simmers and will help it blend smoothly.
- Add the aromatics, 1 minute. Stir in the ginger, garlic, and optional green chile. Cook for about 1 minute, stirring constantly, just until fragrant. Do not let the garlic turn dark brown, since scorched garlic can make the finished sauce taste bitter.
- Bloom the spices, 1 minute. Add the coriander, cumin, Kashmiri chile powder, turmeric, and salt. Stir for about 1 minute so the spices coat the onion mixture. If the pan looks dry, add a tablespoon of water rather than extra oil; the spices should smell fragrant, not toasted to the point of scorching.
- Simmer the tomatoes, 12 minutes. Add the chopped tomatoes and 1/2 cup (120 ml) water. Bring the mixture to a gentle simmer, then cook uncovered for 12 minutes, stirring occasionally. The tomatoes should collapse and look saucy, and the onion should be fully tender. If using canned tomatoes, crush them with a spoon as they cook. A little visible tomato texture is fine because the sauce will be blended.
- Cool briefly and blend, 10 minutes total. Take the pan off the heat and let the mixture cool for 8 minutes. Blend it for about 2 minutes until very smooth, working in batches if necessary. Hot liquid can force blender lids upward, so do not fill the jar more than halfway; remove or open the vent in the lid and cover it loosely with a folded towel. Alternatively, use an immersion blender in a deep pot, keeping the blade fully submerged to limit splashes.
- Finish the sauce, 5 minutes. Return the blended sauce to the saucepan over low heat. Stir in the remaining 2 tablespoons (28 g) butter, half of the cream, garam masala, and sugar if the tomatoes taste especially sharp. Crumble the dried fenugreek leaves between your fingers and stir them in. Simmer gently for 5 minutes, stirring frequently. Avoid a hard boil, which can make the sauce splatter and may cause the cream to separate.
- Warm the paneer, 3 minutes. Fold in the paneer and cook gently for about 3 minutes, just until the cubes are hot throughout. Taste the sauce and adjust the salt or chile to suit your table. Swirl in the remaining cream, scatter cilantro over the top, and take the pan off the heat. Serve while the paneer is tender and the sauce is warm.
Tips
- Choose a useful substitute. Kashmiri chile powder adds color and gentle warmth. Mild paprika is an accessible alternative, though it gives less of the chile’s distinctive flavor. If dried fenugreek leaves are unavailable, omit them or use a small pinch of ground fenugreek; the ground spice is more concentrated and can taste bitter if overused.
- Keep the paneer tender. Paneer does not need a long cooking time once it is in the sauce. If you want browned edges, sear the cubes in a little oil in a separate pan, then add them at the end. Browning changes the texture and adds a toasted flavor, but it is optional.
- Blend safely and smoothly. Let the tomato mixture cool before using a countertop blender, and process it in small batches. For an especially silky sauce, pass the blended mixture through a fine-mesh sieve before returning it to the pan; this is optional and adds a little extra work.
- Adjust richness and heat at the end. Start with the listed chile amount, then taste before adding more. For a less rich curry, use 1/4 cup (60 ml) cream and add a splash of water to loosen the sauce. Add water gradually so the curry stays creamy rather than becoming thin.
Serving Suggestions
Serve paneer butter masala as the centerpiece of a meal with steamed basmati rice, jeera rice, or warm naan. Roti, chapati, or paratha also work well for scooping up the sauce. A simple side of sliced cucumber, onion, and lemon provides a cool, crisp contrast, while a bowl of plain yogurt can help balance a spicier batch. For a fuller spread, add a lightly dressed green salad or a vegetable side such as sautéed green beans.
Bring the curry to the table in a warm serving dish so the cream sauce stays loose. If it thickens while sitting, stir in a tablespoon or two of hot water just before serving. The sauce is flavorful enough to pair with plain rice, so the sides do not need elaborate seasoning. Offer extra chopped cilantro and a small dish of chile powder separately, letting everyone finish their own portion.
Variations
For a no-cashew version, leave out the cashews and blend the tomato mixture as directed; the sauce will be a little less thick and mellow. You can add an extra tablespoon of cream at the end if you want more richness. For a dairy-free variation, use firm tofu in place of paneer, oil instead of butter, and an unsweetened plant-based cooking cream. Tofu has a different, less milky flavor, so season the sauce carefully and check that the cream substitute is suitable for simmering.
To make the curry hotter, add another finely chopped green chile or increase the chile powder a little at a time. For a sweeter, milder restaurant-style sauce, use the optional sugar and finish with the full amount of cream; do not assume every version needs extra sweetness, since ripe tomatoes vary. You can also add a cup of peas (about 150 g) with the paneer for a paneer-and-peas variation. Simmer until the peas are tender, adding a splash of water if the sauce gets too thick.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours in a covered, airtight container. They keep for 3 to 4 days in the refrigerator. The sauce may thicken as it chills, and paneer can firm up, so stir in a little water or cream when reheating. Warm a portion in a covered saucepan over low heat, stirring gently, or microwave it in a covered microwave-safe dish in short intervals, stirring between intervals.
Reheat leftovers to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers; check the center with a food thermometer. Avoid repeatedly heating and cooling the whole batch: warm only what you plan to eat. For longer storage, freeze portions in airtight freezer-safe containers for up to 2 months for best texture. Thaw overnight in the refrigerator and reheat as above. The sauce may separate slightly after freezing, but gentle stirring as it warms usually brings it together; the paneer may be a little firmer than when freshly made.
Frequently Asked Questions
Can I make paneer butter masala ahead?
Yes. Make the tomato sauce through blending up to 2 days ahead, cool it promptly, and refrigerate it in a covered container. Reheat the sauce gently, then add the paneer and finish cooking for about 3 minutes. This keeps the paneer from sitting in hot sauce longer than necessary.
Can I use store-bought paneer straight from the package?
Yes. Cut it into cubes and add it directly to the sauce. If it seems dry or very firm, soak it in warm water for 10 to 15 minutes, then drain it. Avoid boiling it in the curry for an extended time, since that can make the cubes tough.
What if my tomatoes are too sour?
First, stir in the optional teaspoon of sugar and taste again. A little more cream can also soften the tomato’s sharpness. Add either gradually; too much sugar can make the curry taste like a sweet tomato sauce rather than a balanced savory dish.
How can I make the sauce smoother without a blender?
An immersion blender works directly in the pot once the mixture has cooled briefly. If you do not have one, finely chop the onion and tomatoes and simmer them until very soft, then press the sauce through a fine-mesh sieve. The texture will not be quite as effortless, but the sieve catches much of the skin and seed texture.
Is paneer butter masala very spicy?
This version is mildly spiced, and the green chile is optional. Kashmiri chile powder or paprika contributes color and gentle warmth rather than intense heat. For children or anyone who prefers a mild curry, leave out the green chile and serve additional chile separately.
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