Paneer Butter Masala
Soft paneer cubes simmer in a smooth tomato-butter gravy with gentle spices, ginger, and a little cream. This restaurant favorite is rich, comforting, and easy to serve with naan, roti, or jeera rice.
For 4 servings
- prep · ~15 min
Soak the cashews and prep the vegetables.
Soak the cashews in a little warm water for 15 minutes. Chop the tomatoes, slice the onion, and keep the ginger, garlic, and green chili ready.
- saute · ~13 min
Cook the base ingredients.
1.Heat oil and 1 tbsp butter in a pan over medium heat.2.Add bay leaf and green cardamom and cook until fragrant, about 20 seconds.3.Add onion, ginger, garlic, and green chili and cook until the onion turns soft, 4 to 5 minutes.4.Add tomatoes and cashews and cook until the tomatoes break down, 6 to 8 minutes.TIPCook the tomatoes well so the gravy tastes sweet and rounded, not raw or sharp. - mix · ~5 min
Blend the gravy smooth.
Remove the bay leaf if you like a very smooth sauce. Cool the mixture slightly, then blend with 1 cup water until silky and smooth.
- saute · ~3 min
Cook the spice base in butter.
1.Heat the remaining 1 tbsp butter in the same pan.2.Add red chili powder, turmeric powder, and coriander powder.3.Stir for a few seconds on low heat so the spices bloom without burning.4.Pour in the blended tomato mixture and mix well.TIPKeep the heat low when adding powdered spices so they stay bright and do not turn bitter. - simmer · ~10 min
Simmer the gravy until rich.
Add the remaining 0.5 cup water, salt, sugar, and kasuri methi. Simmer on low to medium heat until the gravy thickens slightly and the butter starts to show at the edges, 8 to 10 minutes.
- simmer · ~3 min
Add the paneer and finish the curry.
Add the paneer cubes, garam masala, and 2 tbsp fresh cream. Simmer gently for 2 to 3 minutes, just until the paneer is heated through.
TIPDo not boil the paneer for long or it can turn chewy. - garnish
Finish with cream and coriander leaves.
Top with the remaining 1 tbsp fresh cream and chopped coriander leaves.
- serve
Serve hot.
Serve Paneer Butter Masala hot with naan, roti, or jeera rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cool the tomato-cashew mixture slightly before blending to avoid pressure buildup and get a smoother puree.
- 2If your tomatoes are very tart, let the gravy simmer a little longer before adjusting sugar.
- 3Crush the kasuri methi between your palms just before adding so its aroma stays strong.
- 4Add paneer only at the end and simmer very gently; hard boiling can make it rubbery.
- 5For extra-soft paneer, soak the cubes in warm water for 10 minutes, then drain before adding.
- 6Strain the blended gravy if you want a restaurant-style silky texture without onion or tomato bits.
- 7This curry tastes even better after 30 minutes of resting, when the butter, cream, and spices meld.
Adapt it for your goals.
Low-cream
Use less fresh cream and a little extra cashew for richness if you want a lighter but still smooth gravy.
no onionNo-onion
Skip the onion for a cleaner tomato-forward sauce with a more dhaba-style feel and slightly sweeter finish.
spicierSpicier
Increase green chili and red chili powder for a hotter version that still keeps the buttery base intact.
veganVegan
Swap paneer for tofu, butter for vegan butter or oil, and cream for coconut or cashew cream.
Why this is on our healthy list.
Protein From Paneer
Paneer adds satisfying dairy protein, making this curry more filling and useful as a vegetarian main dish.
Tomato-Rich Base
Tomatoes bring antioxidants and natural acidity that balance the richness of butter, cashew, and cream.
Spice and Herb Support
Ginger, garlic, coriander powder, and kasuri methi add flavor depth along with beneficial plant compounds.
Frequently asked questions
The tomatoes likely needed more cooking time. Simmer the tomato base until fully softened and rounded, then balance with the small amount of sugar and cream.
