MTR Paneer Butter Masala is a rich, creamy North Indian curry where soft paneer cubes are simmered in a velvety tomato-cashew gravy, finished with butter and cream. This recipe recreates the iconic MTR-style flavor at home—balanced, mildly spiced, and perfect with naan or rice. The key is slow-cooking the onion-tomato base until the oil separates, which builds deep, restaurant-quality taste.
Ingredients
- 2 tablespoons (30 g) butter, plus extra for finishing
- 1 tablespoon (15 ml) oil (any neutral oil)
- 2 large onions (about 300 g), finely chopped
- 2 tablespoons (30 g) ginger-garlic paste
- 3 large tomatoes (about 450 g), roughly chopped
- 12–15 cashews (about 20 g)
- 1–2 green chilies, slit (adjust to taste)
- 1 teaspoon (2 g) Kashmiri red chili powder (or ½ tsp regular chili powder)
- ½ teaspoon (1 g) turmeric powder
- 1 teaspoon (2 g) garam masala
- 1 teaspoon (2 g) coriander powder
- ½ teaspoon (1 g) cumin powder (optional)
- 1 teaspoon (5 g) sugar (optional, balances acidity)
- Salt to taste
- 250 g paneer, cut into cubes
- ½ cup (120 ml) heavy cream (or ¼ cup cashew cream)
- 1 cup (240 ml) water (or as needed for blending)
- 2 tablespoons (8 g) fresh cilantro, chopped (for garnish)
- 1 teaspoon (5 ml) kasuri methi (dried fenugreek leaves), crushed (optional)
Instructions
- Heat the oil and 1 tablespoon of butter in a deep pan or kadai over medium heat. Add the chopped onions and sauté until they turn golden brown, about 6–8 minutes. Stir frequently to prevent burning.
- Add the ginger-garlic paste and green chilies. Sauté for 1–2 minutes until the raw smell disappears.
- Add the chopped tomatoes and cashews. Cook for 5–6 minutes, stirring occasionally, until the tomatoes turn soft and mushy.
- Turn off the heat and let the mixture cool slightly. Transfer to a blender and blend into a smooth paste, adding up to ½ cup (120 ml) of water if needed. Blend thoroughly; the paste should be silky.
- Wipe the pan clean and heat the remaining 1 tablespoon of butter over medium heat. Add the red chili powder, turmeric, coriander powder, and cumin powder (if using). Sauté for 10 seconds until fragrant—do not burn the spices.
- Pour the blended tomato-onion paste into the pan. Add salt and sugar (if using). Stir well and cook over medium-low heat for 8–10 minutes, stirring occasionally, until the gravy thickens and the oil starts to separate from the sides.
- Add ½ cup (120 ml) water (or more for desired consistency) and bring to a gentle simmer. Cook for 2–3 minutes.
- Add the paneer cubes and garam masala. Stir gently to coat the paneer. Simmer for 5 minutes, allowing the paneer to absorb the flavors. Do not stir too vigorously to avoid breaking the paneer.
- Lower the heat to the minimum. Stir in the heavy cream and kasuri methi (if using). Cook for 2 minutes, just until the cream is incorporated. Do not boil after adding cream to prevent curdling.
- Turn off the heat. Finish with a small knob of butter (about 1 teaspoon) and garnish with fresh cilantro. Serve hot.
Tips
- Substitutions: For a vegan version, use plant-based butter, replace cream with coconut milk or cashew cream, and use tofu instead of paneer. The flavor will be slightly different but still delicious.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The gravy thickens on standing; add a splash of water or milk while reheating.
- Common mistakes: Don’t skip the step of cooking the onion-tomato paste until the oil separates—this develops the deep flavor. Also, avoid boiling after adding cream, as it can split. Use fresh paneer; if it’s dry, soak it in warm water for 10 minutes before adding.
- Spice level: Adjust the green chilies and chili powder to your preference. Kashmiri chili powder adds color without too much heat; if you use regular chili powder, reduce the quantity.
Serving Suggestions
Serve this paneer butter masala with hot buttered naan, garlic naan, or jeera rice. It also pairs well with steamed basmati rice or a side of cucumber raita to cool the palate. Garnish with extra cream and a drizzle of honey for a touch of sweetness.
Variations
- MTR-style extra creamy: Add 2 tablespoons of almond flour or a handful of blanched almonds along with the cashews for a richer texture.
- Smoky flavor: After cooking, you can add a pinch of smoked paprika or a few drops of liquid smoke to mimic the charcoal-smoked version some restaurants offer.
- Vegetable add-ins: Stir in sautéed mushrooms, peas, or bell peppers for a heartier dish.
- Less rich: Replace the heavy cream with ¼ cup (60 ml) of yogurt (whisked and at room temperature) to lighten the gravy, but add it off the heat to prevent curdling.
Storage and Reheating
Refrigerate any leftovers in a sealed container within 2 hours of cooking. The curry will keep for up to 3 days. To reheat, warm it in a saucepan over low heat, adding a splash of water or milk to loosen the gravy. You can also microwave in 30-second intervals, stirring in between, until hot. Avoid boiling the cream-based gravy to prevent separation. Freeze for up to 2 months in a freezer-safe container; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use store-bought tomato puree instead of fresh tomatoes? Yes, you can use 1½ cups (360 ml) of tomato puree. Cook it a bit longer to reduce the water content. The flavor will be slightly less fresh, but it works in a pinch.
How do I keep paneer soft? Use fresh, moist paneer. If your paneer is dry, soak the cubes in warm water for 10–15 minutes before adding to the gravy. Also, add the paneer at the end and simmer gently, not boil hard.
Can I make this without cream? Absolutely. Replace the cream with ¼ cup (60 ml) of cashew paste (soak 10 cashews in hot water, blend with a little water) or use full-fat coconut milk. The gravy will be slightly less rich but still creamy.
Why does my gravy taste bitter? Bitterness usually comes from burning the spices or garlic. Sauté spices on low heat for just a few seconds, and don’t let the onions char. Also, make sure your turmeric is fresh.
Is this dish very spicy? No, it’s mildly spicy. The heat comes from the green chilies and chili powder. You can reduce both for a kid-friendly version, or add a pinch of cayenne for extra heat.
Can I use ghee instead of butter? Yes, ghee adds a nutty flavor and is traditional in many Indian curries. Use the same quantity.
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