Description
Paneer Butter Masala is a creamy North Indian classic that transforms ordinary dinners into a flavorful delight. This easy recipe delivers restaurant-style taste in just 45 minutes.
Ingredients
Scale
- 2 tablespoons Oil (or ghee)
- 4 pieces Green Cardamoms
- 2 medium Onions, chopped
- 1 tablespoon Ginger, minced
- 4 cloves Garlic, minced
- 3 medium Tomatoes, chopped
- 1/4 cup Cashew Nuts
- Sea Salt to taste
- 1 teaspoon Jaggery/Sugar
- 2 teaspoons Kashmiri Red Chilli Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Coriander Powder (optional)
- 1 cup Cold Water
- 3 tablespoons Unsalted Butter
- 2 pieces Bay Leaf (optional)
- 1 piece Ceylon Cinnamon (optional)
- 4 pieces Cloves (optional)
- 250 grams Paneer, cubed
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
- 1/2 cup Heavy Cream
- 2 tablespoons Coriander Leaves, chopped (for garnish)
Instructions
- Heat 2 tablespoons of oil or ghee in a large pan or pot over medium heat. Add the 4 pieces green cardamoms and sauté for about a minute until they release their lovely fragrance.
- Add the 2 medium onions and cook until they become translucent, which usually takes about 5-7 minutes.
- Stir in the 1 tablespoon minced ginger and 4 cloves minced garlic. Cook for another 1-2 minutes until you can smell their aroma.
- Add the 3 medium chopped tomatoes, sea salt to taste, and 1/4 cup cashew nuts. Cover the pan and let it cook until the tomatoes soften, about 8 minutes.
- Uncover the pan and stir in the 2 teaspoons Kashmiri red chilli powder, 1 teaspoon garam masala powder, and 1 teaspoon coriander powder (if using). Sauté this mixture for 3-4 minutes, allowing the spices to bloom.
- Let the mixture cool slightly. Carefully transfer it to a blender and blend until you have a smooth puree. If it’s too thick, add about 1 cup cold water to help achieve a silky consistency.
- Return the smooth puree to the same pan. Add the 3 tablespoons unsalted butter, and the optional whole spices like bay leaf, cinnamon stick, and cloves. Simmer gently for 10-12 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate slightly.
- Stir in the 1 teaspoon jaggery/sugar and 1 tablespoon kasuri methi. Add the 250 grams cubed paneer. Cook for an additional 2-3 minutes, just until the paneer is heated through.
- Pour in the 1/2 cup heavy cream. Stir gently to combine everything, creating that signature creamy texture. Garnish with 2 tablespoons chopped coriander leaves.
- Serve your delicious Paneer Butter Masala hot with naan or rice.
Notes
- For a richer flavor, substitute oil with ghee.
- If whole cardamom is unavailable, use ground cardamom.
- Shallots can be used as a substitute for onions.
- Ground ginger can be used if fresh ginger is not available.
- Garlic paste can be used instead of whole garlic cloves.
- Canned tomatoes can be substituted for fresh ripe tomatoes.
- For nut allergies, substitute cashew nuts with soaked almonds.
- Honey or maple syrup are good substitutes for jaggery/sugar.
- Paprika is a good alternative for Kashmiri red chilli powder.
- Coriander powder is optional and can be omitted.
- Vegan butter can be used for a vegan dish.
- Extra-firm tofu works for a vegan version of paneer.
- Dried oregano can be substituted for Kasuri Methi.
- Coconut cream can be used for a vegan option of heavy cream.
- Parsley can be substituted for coriander leaves, or omitted.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze for up to 2 months in airtight containers.
- Reheat gently on the stovetop or in the microwave.
- You can prepare the gravy ahead of time (without paneer and cream) up to 3 days in advance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 80 mg