Name: Paneer Butter Masala
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 150 g Paneer, cut into cubes; 3 Tomato, medium, roughly chopped; ½ Onion, large, roughly chopped; 8 Cashews, soaked; ½ cup Water, for boiling; ¾ tbsp Ginger-Garlic Paste; 1½ tbsp Butter; ½ tsp Kashmiri Chili Powder; ¼ tsp Garam Masala; ½ tsp Dried Fenugreek Leaves, crushed (kasuri methi); 1½ tbsp Fresh Cream; ¾ tsp Salt, or to taste

40 mintotal

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

In a saucepan, combine the chopped tomatoes, onion, soaked cashews, and water. Simmer for 8–10 minutes until all ingredients have softened considerably.
8–10 min
Allow the mixture to cool slightly, then transfer to a blender and process into an exceptionally smooth, silky puree.
Heat the butter in a pan over medium heat. Stir in the ginger-garlic paste and sauté briefly until the raw garlic aroma dissipates.
Add the Kashmiri red chilli powder to the warm butter, immediately followed by the prepared tomato puree to prevent the chilli from burning.
Cook the gravy actively on medium heat for 8–10 minutes, stirring occasionally, until it thickens and the butter fat begins to glaze the surface.
8–10 min
Season the rich sauce with salt, garam masala, and lightly crushed dried fenugreek leaves (kasuri methi). Mix thoroughly.
Gently fold in the paneer cubes and let them simmer in the hot gravy for 2–3 minutes to heat through without becoming rubbery.
2–3 min
Remove the pan from the heat. Stir in the fresh cream with a gentle folding motion to preserve the color and texture.
Let the curry rest off the heat for 2–3 minutes before plating.
2–3 min
Serve steaming hot accompanied by soft naan, roti, or jeera rice.

How to tell it's done

The gravy must be luxuriously smooth and velvety with a rich orange-red tone, enveloping pillowy-soft paneer cubes.

Getting it right

Tip

Prolonged cooking of paneer expels its moisture, making it chewy. To elevate the final presentation, add a small, cold pat of butter right as it reaches the table.

What to serve it with

A quintessential pairing for garlic naan, butter naan, or a fragrant pilaf like jeera rice.

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Ingredients