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Classic Paneer Butter Masala
Traditional dish · Indian
A rich and creamy North Indian curry featuring soft paneer cubes simmered in a velvety tomato-based gravy infused with butter, cream, and aromatic spices.
Ingredients
- Paneer250g
- Tomatoes400g
- Onion1 large
- Ginger1 inch
- Garlic4 cloves
- Green chili1
- Butter4 tbsp
- Heavy cream1/2 cup
- Cashews1/4 cup
- Garam masala1 tsp
- Turmeric powder1/2 tsp
- Red chili powder1 tsp
- Coriander powder1 tsp
- Kasoori methi (dried fenugreek leaves)1 tsp
- Saltto taste
- Wateras needed
- Oil2 tbsp
- Cilantrofor garnish
Steps
- 1
Soak cashews in warm water for 15-20 minutes. Blend soaked cashews into a smooth paste.
- 2
Puree tomatoes, onion, ginger, garlic, and green chili.
- 3
Heat oil and 2 tbsp butter in a pan. Add the tomato-onion puree and cook until oil separates.
- 4
Add turmeric powder, red chili powder, coriander powder, and garam masala. Cook for 2 minutes.
- 5
Add the cashew paste and cook for another 5 minutes, stirring continuously.
- 6
Add water to reach desired consistency. Bring to a simmer.
- 7
Add paneer cubes, kasoori methi, and salt. Simmer for 5-7 minutes.
- 8
Stir in heavy cream and the remaining 2 tbsp butter. Cook for 2 more minutes. Do not boil after adding cream.
- 9
Garnish with fresh cilantro and serve hot.
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