Paneer butter masala is a beloved North Indian curry where soft paneer cubes are simmered in a velvety tomato-onion gravy enriched with butter, cream, and a gentle blend of spices. It’s a restaurant-style dish that’s surprisingly simple to make at home, yielding a rich, mildly sweet, and lightly tangy sauce that coats every piece of paneer. The key is toasting the spices and pureeing the base for a silky-smooth texture—this recipe delivers that iconic flavor without any hard-to-find ingredients.
Ingredients
- 2 tablespoons (30 g) unsalted butter, divided
- 1 tablespoon (15 ml) oil (neutral, like sunflower or canola)
- 2 green cardamom pods, lightly crushed
- 1 small cinnamon stick (about 2 inches / 5 cm)
- 2 cloves
- 1 large onion (about 150 g), finely chopped
- 1 tablespoon (15 g) ginger-garlic paste (or 1 tbsp grated ginger + 1 tbsp minced garlic)
- 3 medium tomatoes (about 400 g), roughly chopped
- 10 cashew nuts (about 15 g)
- 1 teaspoon (5 g) red chili powder (adjust to taste)
- 1/2 teaspoon (2.5 g) turmeric powder
- 1 teaspoon (5 g) ground coriander
- 1/2 teaspoon (2.5 g) garam masala
- 1 teaspoon (5 g) sugar (optional, to balance acidity)
- Salt to taste (about 1 teaspoon / 5 g)
- 1/2 cup (120 ml) water, plus more as needed
- 1/2 cup (120 ml) heavy cream (or full-fat yogurt, at room temperature)
- 250 g (about 2 cups) paneer, cut into 1-inch cubes
- 1 tablespoon (15 g) kasuri methi (dried fenugreek leaves), crushed
- 2 tablespoons (30 g) unsalted butter, extra for finishing (optional)
- Fresh cilantro, chopped, for garnish
Instructions
- Heat 1 tablespoon (15 g) butter and the oil in a heavy-bottomed pan over medium heat. Add the cardamom pods, cinnamon stick, and cloves. Sauté for 30 seconds until fragrant.
- Add the chopped onion and cook, stirring occasionally, until golden brown, about 6–8 minutes. If it sticks, add a splash of water.
- Add the ginger-garlic paste and cook for 1 minute until raw smell disappears.
- Add the chopped tomatoes and cashews. Stir well, then cover and cook for 8–10 minutes until the tomatoes are soft and mushy. Let cool slightly.
- Transfer the mixture to a blender. Add 1/2 cup (120 ml) water and blend until completely smooth. Be careful with hot liquids—vent the lid and use a towel.
- Pour the puree back into the pan. Add red chili powder, turmeric, coriander, sugar (if using), and salt. Stir and bring to a gentle simmer over medium-low heat. Cook for 5 minutes, stirring occasionally.
- Reduce heat to low. Stir in the heavy cream slowly, mixing continuously. Simmer for another 2–3 minutes, but do not boil after adding cream to prevent curdling.
- Add the paneer cubes and garam masala. Gently stir to coat the paneer. Cover and let simmer on low for 5 minutes, allowing the paneer to absorb flavors.
- Crush the kasuri methi between your palms and sprinkle over the curry. Add the extra 2 tablespoons (30 g) butter for a glossy finish, stirring until melted.
- Garnish with fresh cilantro and serve hot.
Tips
- Substitutions: No cashews? Use 2 tablespoons of blanched almonds or 1 tablespoon of melon seeds. For a dairy-free version, use coconut cream and a good quality vegan butter, but the flavor will change slightly.
- Storage: Store in an airtight container in the refrigerator for up to 3 days. The curry thickens on standing; add a splash of water or milk when reheating.
- Common mistake: Boiling the cream can cause it to split. Always add cream off the heat or on very low, and never let it boil vigorously.
- Paneer texture: If your paneer is store-bought and soft, soak the cubes in warm water for 10 minutes before adding to keep them tender. If using homemade, no need.
Serving Suggestions
Serve paneer butter masala with naan, roti, or steamed basmati rice. It also pairs well with jeera rice or a simple cucumber salad. For a complete meal, add a side of dal and a green vegetable dish.
Variations
- Vegan: Use tofu instead of paneer, coconut cream instead of heavy cream, and a plant-based butter. The sauce will be slightly coconutty.
- Smoky flavor: Add 1/2 teaspoon of smoked paprika or a pinch of liquid smoke along with the garam masala.
- Spicier: Increase the red chili powder or add 1 finely chopped green chili with the ginger-garlic paste.
- Healthier: Replace the cream with 1/2 cup (120 ml) of full-fat Greek yogurt (whisked until smooth) and reduce butter to 1 tablespoon. Add the yogurt at the very end, off heat, to prevent curdling.
Storage and Reheating
Refrigerate leftovers in a sealed container for up to 3 days. To reheat, place in a saucepan over low heat, adding a splash of water or milk to loosen the sauce. Stir gently until heated through. You can also microwave in 30-second intervals, stirring between. Avoid freezing, as the cream can separate and the paneer becomes rubbery upon thawing.
Frequently Asked Questions
Can I use yogurt instead of cream? Yes, but use full-fat yogurt at room temperature and whisk it well. Add it off the heat and stir constantly to prevent curdling. The sauce will be slightly tangier.
Why is my gravy grainy? This usually happens if the onion-tomato mixture isn’t blended long enough. Blend for a full 2–3 minutes until completely smooth. Also, ensure the tomatoes are fully cooked before blending.
Can I make it ahead of time? Yes, you can prepare the gravy up to 2 days ahead and refrigerate. Add the paneer and cream only when reheating to serve.
How do I keep paneer soft? Use fresh paneer. If it’s store-bought, soak the cubes in warm water for 10 minutes before adding. Also, simmer gently—do not boil vigorously.
Is this dish gluten-free? Yes, all the ingredients are naturally gluten-free. Just ensure your garam masala and chili powder are certified gluten-free if you have celiac disease.
Can I skip the cashews? Cashews add richness and body. If you skip them, the sauce will be thinner. You can replace with 1 tablespoon of all-purpose flour or cornstarch mixed with water, but the flavor will change.
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