Paneer Butter Masala is a beloved North Indian curry that combines soft cubes of paneer (Indian cottage cheese) with a luxuriously creamy, spiced tomato-based gravy. Often served in restaurants, this dish is rich, mildly sweet, and incredibly aromatic — perfect for pairing with naan, roti, or jeera rice. Whether you’re cooking for guests or craving a cozy homemade indulgence, this recipe brings restaurant-style magic straight to your kitchen.

PREP TIME	COOK TIME
10 MIN	20 – 25 MIN

Ingredients:

🔸 For the Gravy:

2 tablespoons butter

1 tablespoon oil

1 medium onion, chopped

3 large tomatoes, roughly chopped

8–10 cashews

1 teaspoon ginger-garlic paste

1 green chili (optional, for slight heat)

Salt to taste

½ teaspoon sugar (optional, for balance)

½ teaspoon red chili powder

½ teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon garam masala

½ cup water (adjust for consistency)

🔸 For Finishing:

200–250 grams paneer, cubed

2 tablespoons fresh cream

½ teaspoon kasuri methi (crushed)

1 tablespoon chopped coriander (for garnish)

Additional ½ tablespoon butter (optional, for extra richness)

Equipments:

Heavy-bottomed pan or kadhai (for cooking gravy)

Blender or mixer grinder (to puree the tomato-cashew mixture)

Knife and chopping board

Silicone or wooden spatula (for stirring)

Small bowl (for soaking cashews, optional)

Measuring cups and spoons

Ladle (for serving)

Step-by-Step Guide

Step 1: Sauté Onion, Tomato & Cashews

• Heat 1 tbsp oil + 1 tbsp butter in a pan.
• Add chopped onions and sauté until translucent.
• Add cashews, chopped tomatoes, and green chili (if using).
• Cook for 5–6 minutes until tomatoes soften and mixture thickens.
• Let it cool slightly, then blend into a smooth paste.

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Step 2: Cook the Masala Base

• In the same pan, add 1 tbsp butter and melt it.
• Add ginger-garlic paste and sauté for 30 seconds.
• Pour in the blended mixture and cook for 4–5 minutes on medium heat.
• Add red chili powder, turmeric, coriander powder, and salt.
• Mix well and cook until the gravy thickens and butter begins to separate.

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Step 3: Add Water and Simmer

• Add ½ cup water (adjust as needed) to adjust consistency.
• Simmer the gravy for 5 minutes on low heat.
• Add paneer cubes and let them cook for 3–4 minutes.

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Step 4: Finish the Gravy

• Add fresh cream, kasuri methi, and a pinch of garam masala.
• Stir gently and cook for 1–2 minutes.
• Taste and adjust seasoning if needed.

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Step 5: Serve Hot

• Garnish with fresh coriander and a small cube of butter on top.
• Serve with naan, roti, jeera rice, or paratha.

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Chef’s Notes & Cooking Tips

• Use fresh paneer for best texture. If it feels firm, soak cubes in warm water for 10 minutes before adding.
• To get that vibrant restaurant-style color, use ripe red tomatoes and Kashmiri red chili powder (it adds color without too much heat).
• Blend the gravy until ultra-smooth — this is key to achieving that luxurious creamy texture.
• You can skip onions and garlic for a Jain-friendly version; just increase the tomato and spice balance.
• Want it extra rich? Add a small cube of butter while serving or a splash of malai (clotted cream).
• For a smoky flavor, try the dhungar method (smoke with a piece of coal and ghee in a small bowl inside the curry for 2–3 mins).
• This dish pairs well with naan, tandoori roti, or basmati rice — perfect for both festive and casual meals.

📝 Consistency is king — don’t rush the gravy, and keep the flame low while adding cream or paneer.

Serving Suggestions

• Serve hot with soft butter naan, tandoori roti, or plain paratha — these absorb the rich gravy perfectly.
• For a lighter meal, pair with steamed basmati rice or jeera rice to balance the creaminess.
• Add a side of pickled onions, mint chutney, or a fresh cucumber salad to cut through the richness.
• Make it a feast with accompaniments like dal makhani, boondi raita, and papad.
• Don’t forget to serve it in a wide, shallow bowl — garnished with a swirl of cream and a sprinkle of coriander for that restaurant-style appeal.

Nutrition Information (Estimated):

Nutrient	Amount (approx.)
Calories	420–480 kcal
Protein	14–16 g
Carbohydrates	18–22 g
Sugars	5–6 g
Fat	32–35 g
Saturated Fat	18–20 g
Fiber	2–3 g
Sodium	400–500 mg
Cholesterol	45–55 mg