Easy Restaurant-Style Paneer Butter Masala
Silky, rich paneer butter masala made at home in 30 minutes. A smooth tomato-cashew gravy with butter-soft paneer cubes — restaurant flavor, weeknight easy.
Equipment
- Heavy-bottomed pan or kadhai
- Blender
- Fine mesh sieve (optional, for silkiest result)
Ingredients
For the tomato-cashew base
- 3 medium ripe tomatoes roughly chopped
- 1 large onion roughly chopped
- 10-12 cashews
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 green cardamom pods
- 2 cloves
- 1 small cinnamon stick
- 1 tbsp butter or neutral oil
- 1/2 tsp salt
For the curry
- 250g paneer, cut into 1-inch cubes (soaked in warm water for 10 min if store-bought)
- 1 tbsp butter
- 1/2 tsp cumin seeds
- 1 tsp Kashmiri red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1 tsp sugar or to taste
- Salt to taste
- 1/2 cup water
- 3-4 tbsp cream or coconut cream for vegan
- 1 tbsp kasuri methi dried fenugreek leaves; crushed
Garnish
- 1 tbsp cream swirled on top
- Fresh coriander leaves
Instructions
Make the base
- Heat 1 tbsp butter in a heavy pan over medium heat. Add the onion and cook for 8-10 minutes until soft and lightly golden.
- Add the cardamom, cloves, and cinnamon. Cook for 1 minute until fragrant.
- Add the tomatoes, cashews, ginger paste, garlic paste, and 1/2 tsp salt. Cover and cook on low for 12-15 minutes until tomatoes break down completely and cashews are soft.
- Cool slightly, then blend to a completely smooth paste. Strain through a fine mesh sieve for the silkiest result.
Make the curry
- Wipe the pan clean and melt 1 tbsp butter over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
- Pour in the blended paste (it will splutter, so step back). Cook for 4-5 minutes, stirring constantly, until the paste darkens and butter begins to separate at the edges.
- Add Kashmiri red chili powder, coriander powder, garam masala, and sugar. Cook for 2 more minutes.
- Add 1/2 cup water and bring to a gentle simmer. Add the paneer cubes and simmer for 3-4 minutes only; any longer and the paneer toughens.
- Reduce heat to low. Stir in the cream. Taste and adjust salt.
- Crush the kasuri methi between your palms and stir it in. Serve immediately.
Notes
Soak store-bought paneer in warm water for 10 minutes before cooking. This removes the rubbery texture and is the step most home recipes skip.
Kashmiri red chili powder is essential for the deep brick-red color. Do not substitute regular red chili powder.
For a vegan version, use coconut cream and add 5-6 extra cashews to the base.
The tomato-cashew base can be made up to 3 days ahead (refrigerated) or frozen for up to 3 months. Defrost, reheat, then add paneer and cream when ready.
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water.
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