Paneer butter masala is a beloved North Indian dish featuring soft paneer cubes in a rich, creamy tomato-cashew gravy. This version skips onion and garlic entirely, making it perfect for those who avoid them for religious or dietary reasons, yet it remains deeply flavorful. The sweetness of tomatoes, the nuttiness of cashews, and the warmth of aromatic spices create a luxurious sauce that coats every paneer piece beautifully.
Ingredients
- 2 tablespoons (30 g) ghee or unsalted butter
- 1 teaspoon cumin seeds
- 2 dried red chilies (optional, for heat)
- 1 bay leaf
- 2 green cardamom pods, lightly crushed
- 4 ripe tomatoes, roughly chopped (about 2 cups / 400 g)
- 1/2 cup (60 g) raw cashews
- 1 tablespoon ginger paste (or 1-inch fresh ginger, grated)
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder (or mild paprika)
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 1/2 cup (120 ml) water
- 1/4 cup (60 ml) heavy cream, plus more for garnish
- 1 tablespoon honey or sugar (optional, to balance acidity)
- 1 pound (450 g) paneer, cut into 1-inch cubes
- 2 tablespoons (30 g) butter for the final tadka
- 1 teaspoon dried fenugreek leaves (kasuri methi), crushed
- Fresh cilantro for garnish
Instructions
- Heat the ghee or butter in a heavy-bottomed pan over medium heat. Add the cumin seeds, dried red chilies (if using), bay leaf, and cardamom pods. Sauté for 30 seconds until fragrant.
- Add the chopped tomatoes, cashews, ginger paste, turmeric, red chili powder, coriander, and salt. Stir well and cook for 5-6 minutes, until the tomatoes soften and release their juices.
- Add the water, cover, and simmer on low heat for 10 minutes, until the tomatoes are completely mushy and the cashews are soft.
- Remove the bay leaf and cardamom pods. Let the mixture cool slightly, then transfer to a blender. Blend until perfectly smooth. If needed, add a splash of water to help blend.
- Pour the pureed gravy back into the pan. Add the garam masala and honey or sugar (if using). Stir and bring to a gentle simmer over medium-low heat.
- Reduce the heat to low and stir in the heavy cream. Add the paneer cubes and gently mix, ensuring the paneer is coated with gravy. Simmer for 2-3 minutes, being careful not to boil vigorously after adding cream (to prevent curdling).
- In a small pan, melt the 2 tablespoons butter. Add the crushed kasuri methi and let it sizzle for a few seconds. Pour this tempering over the curry.
- Garnish with a swirl of cream and fresh cilantro. Serve hot.
Tips
- Soak cashews in warm water for 15 minutes before blending for an even silkier gravy, especially if your blender is not very powerful.
- Use ripe, sweet tomatoes for the best flavor. If tomatoes are too tangy, increase the honey or sugar to balance.
- Do not boil the gravy after adding cream – keep the heat low to prevent the cream from splitting.
- For a vegan version, replace ghee with oil, cream with full-fat coconut milk, and use vegan paneer (or tofu). The taste will be slightly different but still delicious.
Serving Suggestions
Serve this paneer butter masala with naan, roti, or jeera rice. It also pairs beautifully with a side of cucumber salad or pickled onions to cut through the richness. For a complete meal, add a simple dal and some steamed basmati rice.
Variations
- Smoky version: After blending, heat a small piece of charcoal until red-hot, place it in a steel bowl inside the gravy, pour a teaspoon of ghee over it, and cover for 2 minutes to infuse a smoky flavor.
- Add vegetables: Stir in blanched peas, carrots, or bell peppers along with the paneer for a more substantial dish.
- Use yogurt instead of cream: For a lighter gravy, use 1/2 cup (120 g) of plain yogurt, but ensure it is at room temperature and whisked smooth before adding, and do not let it boil.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in a saucepan over low heat, adding a splash of water or milk if the gravy has thickened. You can also microwave in 30-second bursts, stirring between. Freeze the gravy (without paneer) for up to 2 months; thaw overnight in the fridge and add fresh paneer when reheating.
Frequently Asked Questions
Can I use store-bought tomato puree? Yes, you can use 2 cups (480 ml) of plain tomato puree. It may be more acidic, so you might need to add a little extra sugar.
What if I don’t have cashews? Substitute with 1/4 cup (60 g) blanched almonds, or 2 tablespoons of melon seeds. You can also use 1/2 cup of heavy cream to thicken instead, but the flavor will be less nutty.
Why is my gravy grainy? This usually happens if the tomatoes are not fully cooked or the cashews are not soaked. Blend longer, and if still grainy, strain the gravy through a fine-mesh sieve.
Can I skip the cream? Yes, you can use full-fat coconut milk or even a splash of milk. The gravy will be less rich but still tasty.
How do I make it spicier? Add a finely chopped green chili or a pinch of cayenne pepper along with the spices. You can also use more dried red chilies.
Is paneer butter masala usually made without onion and garlic? Traditionally, it includes onion and garlic, but this no-onion-no-garlic version is common in Jain and certain Brahmin households. The flavor is slightly sweeter and relies on ginger, spices, and cashews for depth.
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