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Paneer Butter Masala - A Creamy, Comforting Classic

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Paneer: 400–500 g, cut into cubes
  • Butter: 3–4 tablespoons, divided
  • Oil: 1 tablespoon (helps prevent the butter from burning)
  • Onion: 1 medium, sliced
  • Tomatoes: 4 medium ripe, chopped (or 1.5 cups tomato puree)
  • Cashews: 12–15, soaked in warm water for 10 minutes
  • Garlic: 4–5 cloves
  • Ginger: 1-inch piece
  • Whole spices: 1 bay leaf, 3–4 green cardamom pods, 4–6 black peppercorns, 1 small cinnamon stick, 2 cloves
  • Kashmiri chili powder or paprika: 1–1.5 teaspoons (for color and mild heat)
  • Coriander powder: 1 teaspoon
  • Turmeric: 1/4 teaspoon
  • Garam masala: 1/2 teaspoon
  • Kasuri methi (dried fenugreek leaves): 1–2 teaspoons, crushed
  • Cream: 1/4 cup (heavy cream or whipping cream)
  • Honey or sugar: 1–2 teaspoons (to balance acidity)
  • Salt: to taste
  • Water: as needed
  • Optional: a splash of milk to lighten the sauce, a pinch of cumin seeds

Method
 

  1. Prep the base: Soak cashews in warm water for 10 minutes. Chop tomatoes and slice the onion. Peel the ginger and garlic.
  2. Sauté aromatics: Heat 1 tablespoon butter and 1 tablespoon oil in a pan over medium heat. Add whole spices. When fragrant, add onion and sauté until soft and light golden.
  3. Add tomatoes and cashews: Add garlic, ginger, and the chopped tomatoes. Cook until the tomatoes break down and the raw smell disappears. Add cashews and a pinch of salt. Stir well.
  4. Season: Add turmeric, coriander powder, and half the chili powder. Cook for 2–3 minutes until the mixture thickens slightly and the oil starts to separate.
  5. Blend: Remove the bay leaf and cinnamon. Cool slightly, then blend the mixture until very smooth, adding a splash of water if needed. Strain for an extra-silky sauce (optional but recommended).
  6. Simmer the gravy: In the same pan, melt 1–2 tablespoons butter. Pour in the blended sauce. Add 1/2 to 3/4 cup water to reach a medium-thick consistency. Simmer on low for 6–8 minutes, stirring occasionally.
  7. Finish the flavor: Add kasuri methi (crushed between your palms), remaining chili powder, garam masala, and honey or sugar. Taste and adjust salt and sweetness.
  8. Add paneer: Gently stir in paneer cubes. Simmer for 3–4 minutes on low heat so the paneer absorbs flavor without becoming rubbery.
  9. Creamy finish: Stir in the cream and a final knob of butter. If the sauce feels too thick, add a splash of water or milk. The gravy should be smooth and coating, not pasty.
  10. Serve: Turn off heat. Rest for 2 minutes. Garnish with a drizzle of cream and a pinch of kasuri methi. Serve hot with naan, roti, jeera rice, or plain basmati rice.