Paneer Butter Masala
Soft paneer in a rich, silky tomato-cashew gravy finished with butter and cream. A restaurant favourite, simplified for a home kitchen.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Diet
- Vegetarian
Vegetarian
Ingredients
Serves 4For the gravy
For the masala
Method
Make the base
Add the tomatoes, onion, soaked cashews, garlic, ginger and 1 cup of water to a pan. Cover and simmer for 10 minutes until the tomatoes are soft, then let it cool slightly.
Blend until smooth
Blend everything into a fine purée. For a silkier gravy, pass the purée through a sieve.
Cook the gravy
Heat the butter and oil in a kadhai over medium heat. Pour in the purée, add the chilli powder and salt, and cook for 8 to 10 minutes, stirring often, until the gravy thickens and the butter begins to separate.
Add the paneer
Stir in ½ cup of water for a pouring consistency, then add the paneer cubes. Simmer gently for 3 to 4 minutes.
Finish with cream
Stir in the cream, garam masala, sugar and crushed kasuri methi. Cook for one more minute without letting it boil hard.
Garnish and serve
Top with fresh coriander and a small knob of butter. Serve hot with naan, roti or jeera rice.
Cook’s notes
- Soak the cashews in hot water for 15 minutes so the gravy blends smooth.
- Pass the purée through a sieve for a silkier, restaurant-style finish.
- Kashmiri chilli powder gives deep colour without too much heat.
- Serve with naan, roti, paratha or jeera rice.
Keep cooking