Paneer Butter Masala is a beloved North Indian dish known for its rich, creamy, and mildly spiced tomato-based gravy. Whether you’re cooking for a celebration or a comforting dinner, this dish is a guaranteed crowd-pleaser.
📝 Ingredients
For the Gravy Base:
- 2 tbsp butter
- 1 tbsp oil
- 1 bay leaf
- 2 green cardamoms
- 1 inch cinnamon stick
- 4 medium ripe tomatoes (chopped)
- 15 cashew nuts
- 1 inch ginger
- 4 garlic cloves
For the Main Curry:
- 200–250g paneer (cubed)
- 1 small onion (optional, finely chopped)
- 1/2 tsp turmeric powder
- 1 tsp Kashmiri red chili powder (for color and mild heat)
- 1 tsp coriander powder
- Salt to taste
- 1/2 tsp garam masala
- 1/2 tsp kasuri methi (crushed)
- 1/2 cup fresh cream or malai
- Fresh coriander for garnish
👨🍳 Instructions
Step 1: Make the Tomato-Cashew Base
- Heat 1 tbsp oil and 1 tbsp butter in a pan.
- Add bay leaf, cardamoms, cinnamon.
- Add chopped tomatoes, cashews, ginger, and garlic.
- Cook on medium flame until tomatoes soften and oil begins to separate (about 8–10 minutes).
- Let it cool slightly, then blend to a smooth paste. Set aside.
Step 2: Cook the Gravy
- In the same pan, add 1 tbsp butter.
- (Optional) Add chopped onions and sauté till golden brown.
- Add the blended tomato-cashew paste.
- Add turmeric, red chili powder, coriander powder, and salt.
- Cook until the gravy thickens and oil starts to leave the sides.
Step 3: Add Paneer and Cream
- Add paneer cubes. Gently mix and let it simmer for 3–4 minutes.
- Add fresh cream and crushed kasuri methi.
- Stir gently and simmer for another 2 minutes.
- Sprinkle garam masala, mix, and turn off the flame.
Step 4: Garnish and Serve
Garnish with fresh coriander leaves and a swirl of cream. Serve hot with naan, roti, or jeera rice.
💡 Pro Tips
- Soak paneer in warm water for 10 mins to keep it soft.
- Use Kashmiri chili powder for vibrant color without excessive heat.
- Add honey or a pinch of sugar if tomatoes are too tangy.
