Paneer Butter Masala
Whether you're a seasoned cook or just starting out, paneer is a forgiving and versatile ingredient—especially when you’re making a classic like Paneer Butter Masala. It's rich, aromatic, and deeply satisfying. If you’ve ever thought restaurant-style paneer dishes were too hard to make at home, this recipe will change your mind. Give it a try and discover how effortless—and rewarding—cooking with paneer can be!
Ingredients 26
For The Masala Paste
10 ‒ 12 unsalted cashews, soaked in hot water for 10–15 minutes
4 tomatoes, roughly chopped
6 ‒ 8 cloves garlic, peeled
1 in ginger, peeled, roughly chopped
2 tbsp coriander stems, roughly chopped
1 green chilli, roughly chopped
1 1⁄2 tbsp Kashmiri red chilli powder
1 tbsp coriander powder
1⁄2 tsp cumin powder
For The Gravy
2 tbsp oil, divided
2 tbsp butter, divided
1 tsp cumin seeds
5 green cardamom pods
1⁄2 in cinnamon stick
1 bay leaf
2 onions, medium, finely chopped
1 tbsp tomato paste
1⁄4 tsp turmeric powder
1⁄2 tsp Kashmiri red chilli powder
hot water, as needed
salt, to taste
Pinch sugar
To Finish
250 g paneer, cut into cubes
1 tsp kasuri methi, roasted and powdered
1 tsp garam masala
2 tbsp fresh cream
fresh coriander, chopped, for garnish
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Method 8
Cover the in hot water and leave for 10-15 minutes, then drain and keep cashews aside.
Using a food processor, grind the , , , , , , , , and soaked into a smooth paste. If the paste is too chunky, you can strain it through a sieve to remove the cashew bits.
Heat the and in a wok. Add , , , and . Let them splutter.
Add the . Cook until caramalised. Add the and mix in and , followed by a splash of hot water.
Add the prepared masala paste, salt to taste, and a pinch of . Cook until the separates from the masala.
Adjust the thickness of the gravy with hot water as needed and simmer for 2–3 minutes. Taste and ensure you are happy with the seasoning.
Add the , the , , and . Stir gently and cook for 1–2 minutes.
Garnish with chopped fresh coriander and serve hot.
Bhavna - The Modern Desi Co's tips
Buy fresh paneer where possible. My favourite brands that can be found in any Indian grocery stores around you - Sharma's, Shush Dairy, Nanak.
You can use low fat Ricotta cut into cubes instead of paneer.
You can also lightly fry the Paneer cubes in a little Butter with red chilli powder and add that in the curry.
Make sure you puree the tomatoes and cashews to a smooth paste. If you feel that the puree is chunky, use a sieve and strain the puree.
You can skip the Tomato paste if you don't like the slight tang of tomato paste. If you have used ripe juicy fresh tomatoes, you really don't need the paste.
