Paneer Butter Masala

This Paneer Butter Masala comes together fast. Cubes of paneer swim in a rich tomato and cashew sauce. It’s comforting and easy.

Ingredients

• 200 grams paneer
• 2 tablespoons butter
• 1 tablespoon oil
• 1 large onion
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 4 medium tomatoes
• 0.75 cup raw cashews
• 1 cup water
• 1 teaspoon ground turmeric
• 1 teaspoon red chili powder
• 1.5 teaspoons ground coriander
• 0.5 teaspoon garam masala
• 0.5 teaspoon sugar
• 0.75 teaspoon salt
• 0.5 cup heavy cream
• 2 tablespoons fresh cilantro
• 0.5 teaspoon dried fenugreek leaves (kasoori methi)

Instructions

1. Cut 200 grams paneer into 1-inch cubes. Set aside.
2. Soak 0.75 cup raw cashews in 1 cup hot water for at least 15 minutes. This will help them blend into a smooth paste.
3. Finely chop 1 large onion, and roughly chop 4 medium tomatoes.
4. Heat 1 tablespoon oil and 1 tablespoon butter in a deep pan or pot over medium heat. Once the butter has melted, add the finely chopped 1 large onion and cook until it turns translucent and soft, about 5-7 minutes.
5. Add 1 tablespoon ginger paste and 1 tablespoon garlic paste to the pan. Cook for 1 minute until fragrant, stirring constantly.
6. Add the roughly chopped 4 medium tomatoes to the pan. Cook for 5-7 minutes until they soften and start to break down.
7. Drain the soaked 0.75 cup cashews, reserving the soaking water. Add the cashews along with the cooked onion and tomato mixture to a blender. Blend until a very smooth paste forms. If needed, add a little of the reserved cashew soaking water to help with blending, about 0.25 cup at a time.
8. Return the blended mixture to the same pan. If the mixture is too thick, add a little of the reserved cashew soaking water to reach desired consistency. Add 1 teaspoon ground turmeric, 1 teaspoon red chili powder, 1.5 teaspoons ground coriander, 0.5 teaspoon garam masala, 0.5 teaspoon sugar, and 0.75 teaspoon salt. Mix well and cook for 5 minutes, stirring occasionally, until the oil starts to separate from the sides of the pan.
9. Add the cubed 200 grams paneer to the gravy. Stir gently to coat the paneer with the sauce.
10. Stir in 0.5 cup heavy cream and 0.5 teaspoon dried fenugreek leaves (kasoori methi). Cook for another 2-3 minutes, just until the sauce is heated through and creamy. Do not overcook after adding cream.
11. Taste and adjust seasoning if necessary. Garnish with 2 tablespoons fresh cilantro, finely chopped, before serving.

View the interactive Paneer Butter Masala recipe