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Homemade Paneer Butter Masala photo

Paneer Butter Masala

This Paneer Butter Masala is a creamy, rich delight! A perfect blend of spices and textures, it's a must-try for any Indian food lover.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 10 oz paneer (about 300 grams)
  • Warm salted water (for soaking the paneer)
  • 3 tablespoons ghee
  • 1 bay leaf (preferably Indian)
  • 3 pods green cardamom
  • 1 inch cinnamon stick
  • 1 large onion (red or yellow, thinly sliced)
  • 1 small green chili (finely chopped, optional)
  • 5 medium tomatoes (ripe, roughly chopped)
  • 18 whole cashews (roasted, lightly salted or unsalted)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • 1 cup water (to adjust the gravy consistency)
  • 3 tablespoons ghee (for the final finish)
  • 1 teaspoon fenugreek leaves (dried, hand-crushed)
  • 2 tablespoons heavy cream (for richness and garnish)
  • 2 tablespoons fresh cilantro (or coriander, for garnish and freshness)
  • Steamed rice (to serve alongside)

Equipment

  • Large skillet or frying pan
  • Blender or Food Processor
  • Wooden spoon
  • Measuring spoons and cups
  • Knife and chopping board

Method
 

Stepwise Method:
  1. Start by soaking the paneer cubes in warm salted water for about 15-20 minutes. This helps to keep them soft and prevents them from becoming rubbery when cooked.
  2. In a large skillet, heat 3 tablespoons of ghee over medium heat. Once hot, add the bay leaf, green cardamom pods, and cinnamon stick. Sauté for a minute until fragrant.
  3. Add the thinly sliced onions to the skillet. Cook them until they turn golden brown, stirring occasionally. This should take about 8-10 minutes.
  4. If you’re using green chili, add it now along with 2 tablespoons of ginger-garlic paste. Sauté for an additional 3-4 minutes until the raw smell disappears.
  5. Next, add the chopped tomatoes and cashews to the skillet. Cook until the tomatoes are soft and mushy, about 5-7 minutes. Stir occasionally to prevent sticking.
  6. Sprinkle in the salt, sugar, Kashmiri chili powder, garam masala, and coriander powder. Stir well to combine and cook for another 2-3 minutes.
  7. Once the tomato mixture is cooked, let it cool slightly, then transfer it to a blender. Blend until smooth. Return the smooth gravy to the skillet.
  8. Add 1 cup of water to the blended gravy, stirring to combine. Bring it to a gentle simmer over medium heat.
  9. Gently add the soaked paneer cubes to the simmering gravy and stir carefully to coat. Add the heavy cream and fenugreek leaves, mixing well. Cook for another 5 minutes, allowing the flavors to meld.
  10. Finish with an extra drizzle of ghee for richness. Taste and adjust seasoning if necessary. Garnish with fresh cilantro and serve hot with steamed rice or naan.

Notes

  • Soaking the paneer is crucial for the best texture.
  • Use ghee for an authentic flavor boost.
  • Adjust the spice levels to suit your taste.
  • Let the gravy simmer after adding paneer for deeper flavors.