Paneer Butter Masala
Soft paneer in a smooth tomato-cashew gravy finished with butter and kasuri methi. Restaurant flavour without the cream overload.
By Maa Di Rasoi ·
The secret to a silky makhani gravy is cooking the tomato-cashew purée until the butter separates at the edges. Rushing that step is why home versions often taste raw.
Paneer Butter Masala
Ingredients
- 400 gpaneer, cut into cubes
- 4ripe tomatoes, roughly chopped
- 12cashews
- 1medium onion, chopped
- 1 tbspginger-garlic paste
- 1½ tspKashmiri chilli powder
- 1 tspgaram masala
- 2 tbspbutter
- 60 mlfresh cream
- 1 tspkasuri methi, crushed
- —Salt, to taste
Quantities scale from the tested 4-serving batch. Cooking times may change for large batches.
Method
Tap a step to mark it done.
Simmer the tomatoes, onion and cashews with 120 ml water for 10 minutes until soft. Cool slightly and blend to a smooth purée.
Melt the butter in a pan and sauté the ginger-garlic paste for 1 minute.
Add the chilli powder, then the purée. Cook on medium for 10–12 minutes until the butter separates at the edges.
Add salt, garam masala and 120 ml water. Simmer for 3 minutes.
Stir in the paneer and cream. Simmer 2–3 minutes without boiling hard, or the paneer toughens.
Crush the kasuri methi between your palms over the pan and stir. Serve with naan or jeera rice.
Notes & substitutions
- Soak the paneer in hot salted water for 10 minutes for softer cubes.
- For a lighter version, replace the cream with 3 tbsp cashew paste.
- For a no-onion-no-garlic version, skip both and add a pinch of hing with the butter.
Questions
How long does it keep?
Up to 3 days in the fridge. Reheat gently with a splash of water.
Can I freeze it?
Freeze the gravy without paneer for up to a month and add fresh paneer when reheating.
Diet & allergens
- Dairy
- Tree nuts (cashew)
Based on the listed ingredients. Check labels on packaged products such as hing, which is often blended with wheat flour.
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