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Paneer Butter Masala

Silky cubes of paneer in a luxuriously rich tomato-cream sauce infused with butter, cashews, and aromatic spices. The restaurant-style gravy is smooth, mildly spiced, and deeply satisfying over basmati rice.

50 minMediumServes 4410 cal/serving

IndianDinnerStovetopVegetarianLow CarbGluten-FreeEgg-FreePork-Free

Ingredients

  • 14 oz paneer, cubed
  • 4 tbsp unsalted butter
  • 2 yellow onion, roughly chopped
  • 6 garlic cloves, smashed
  • 1 inch fresh ginger, sliced
  • 1/4 cup raw cashews
  • 1 can canned whole peeled tomatoes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1 tsp Kashmiri chili powder (or mild paprika)
  • 1 tsp garam masala
  • 1 tsp salt
  • 1/2 tsp granulated sugar
  • 1/3 cup heavy cream
  • 2/3 cup water
  • 1 tsp dried fenugreek leaves (kasuri methi), crushed

Instructions

  1. 1

    Heat half the 4 tbsp unsalted butter in a large saucepan over medium heat. Add 2 roughly chopped yellow onion, 6 smashed garlic cloves, 1 inch sliced fresh ginger, and 1/4 cup raw cashews. Cook for 8 to 10 minutes, stirring often, until the onion is soft and lightly golden.

  2. 2

    Add 1 can canned whole peeled tomatoes, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, and 1 tsp Kashmiri chili powder (or mild paprika). Stir and simmer for 10 minutes until the tomatoes have broken down and the mixture is thick. Let cool slightly.

  3. 3

    Transfer the mixture to a blender and blend until very smooth. Strain through a fine-mesh sieve back into the saucepan, pressing to extract all the sauce. Discard solids.

  4. 4

    Return the pan to medium heat. Add the remaining unsalted butter and pour in 2/3 cup water. Simmer for 5 minutes until the sauce is a rich, deep orange color.

  5. 5

    Stir in 1/3 cup heavy cream, 1 tsp salt, 1/2 tsp granulated sugar, 1 tsp garam masala, and 1 tsp crushed dried fenugreek leaves (kasuri methi). Simmer for 3 minutes.

  6. 6

    Add 14 oz cubed paneer and gently stir to coat. Cook for 3 to 4 minutes until the paneer is heated through.

  7. 7

    Taste and adjust seasoning. Serve with basmati rice or naan.

Questions

Can I make Paneer Butter Masala dairy-free?

Not cleanly. Here the dairy (14 oz paneer, cubed, 4 tbsp unsalted butter, 1/3 cup heavy cream) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

How long does Paneer Butter Masala keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Paneer Butter Masala?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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