Paneer Butter Masala

30m    Serves 2 People

Paneer Butter Masala is a creamy and mildly sweet gravy made with butter, tomatoes, cashews, spices and paneer.

  • 10 Cashew nut
  • 5 Tsp salt
  • 5 Tbsp unsalted butter
  • 200g Paneer
  • 1 Cinnamon stick
  • 5 Cup tomato
  • 1 Tbsp olive oil
  • 1 Cup onion
  • 3 Tbsp fresh cream
  • 5 Tsp ginger garlic paste
  • 5 Tsp garam masala
  • 1 Tsp coriander powder
  • 5 Tsp red chili powder
  • 2 Tbsp coriander leaves
  • 2 Cardamom
  • 1 Bay leaves
  • 1tsp Dried methi
  • 5 Cup water
  • Heat oil in a pan over medium heat. Add chopped onion and sauté until translucent.
  • Add chopped tomatoes and sauté until soft and mushy.
  • Add coriander powder, garam masala, red chili powder, and cashew. Sauté for 2-3 minutes. Turn off the heat.
  • Tip: You can use almond instead of cashew.
  • Allow to cool and grind with 1 cup water into fine paste.
  • Heat butter in a same pan over medium heat, add bay leaves, cardamom, and cinnamon.
  • Lower the heat and add ginger garlic paste. Sauté until fragrant.
  • Add ground paste and 1/2 cup water and mix well. Cover and cook on medium heat until gravy thicken and oil separates.
  • Lower the heat and add cubed paneer and dried methi. Cover and cook for 2 minutes.
  • Turn off the heat. Add 2 Tbsp. fresh cream and stir well.
  • Garnish with chopped coriander leaves and remaining fresh cream. Serve warm.