Summary
Paneer Butter Masala is a creamy and flavorful Indian dish made by cooking paneer (cottage cheese) in a rich tomato-based gravy blended with cashews, onions, ginger, garlic, and spices. The gravy is simmered with butter, cream, and aromatic spices like garam masala, turmeric, and red chili powder, then combined with lightly fried paneer cubes. Garnished with fresh cream and coriander leaves, it’s best served with naan, roti, or rice. Tips include soaking cashews for a smooth texture, balancing sweetness and tanginess, and avoiding overcooking the paneer to keep it soft.
Ingredients
- 2 cups (about 4-5 medium) tomatoes, chopped
- 1 cup (about 1 large) onion, chopped
- 1/2 cup cashews, soaked in warm water for 20-30 minutes
- 2-3 garlic cloves
- 1-inch piece of ginger
- 2-3 green chilies (optional, adjust to taste)
- 1/2 cup water (for blending)
- 2 tablespoons butter
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1-2 green cardamom pods
- 1-inch cinnamon stick
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 cup fresh cream (or substitute with coconut cream for a vegan version)
- 1 teaspoon sugar (optional, to balance acidity)
- Salt to taste
- 200-250 grams paneer, cubed
- 1 tablespoon butter or oil (for frying paneer, optional)
- 1 tablespoon fresh cream
- 1 tablespoon chopped coriander leaves
Instructions
Step 1: Prepare the Gravy
- In a blender, combine the chopped tomatoes, onions, soaked cashews, garlic, ginger, and green chilies. Add 1/2 cup water and blend into a smooth paste.
- Heat a pan and add the blended mixture. Cook on medium heat for 10-12 minutes, stirring occasionally, until the raw smell disappears and the mixture thickens. Set aside.
Step 2: Fry the Paneer (Optional)
- Heat 1 tablespoon of butter or oil in a pan. Lightly fry the paneer cubes until golden brown on all sides. Remove and set aside. (You can skip this step if you prefer softer paneer.)
Step 3: Prepare the Masala
- In the same pan, heat 2 tablespoons of butter and 1 tablespoon of oil. Add cumin seeds, bay leaf, cardamom pods, and cinnamon stick. Sauté for a few seconds until fragrant.
- Add the cooked tomato-onion-cashew gravy to the pan. Stir well.
- Add turmeric powder, red chili powder, coriander powder, and salt. Mix thoroughly and cook for 5-7 minutes on medium heat.
- Add garam masala and sugar (if using). Stir well.
- Add the fried paneer cubes and mix gently to coat them with the gravy. Cook for 2-3 minutes.
- Lower the heat and add fresh cream. Mix gently and let it simmer for 2-3 minutes. Adjust the consistency by adding a little water if needed.
Step 4: Garnish and Serve
- Turn off the heat and garnish with a drizzle of fresh cream and chopped coriander leaves.
- Serve hot with naan, roti, or steamed rice.
Additional tips
- Use Fresh Ingredients: Fresh tomatoes, onions, and spices enhance the flavor.
- Soak Cashews Well: Soak cashews for at least 20-30 minutes to ensure a smooth, creamy gravy.
- Adjust Spice Levels: Customize the amount of green chilies and red chili powder to suit your taste.
- Don’t Overcook Paneer: Paneer can turn rubbery if cooked too long. Add it towards the end and simmer gently.
- Balance Sweetness & Tanginess: Add a pinch of sugar if the tomatoes are too tangy.
- Cream Substitute: For a vegan version, use coconut cream instead of dairy cream.
- Rest the Gravy: Let the dish sit for 10-15 minutes before serving to allow the flavors to meld.
- Paneer Substitute: If paneer is unavailable, use tofu or boiled potatoes for a similar texture.
