Paneer Butter Masala Recipe – Cashew Tomato Cream Gravy

Last Updated on 6 months ago by Neha Deshmukh

Paneer Butter Masala Recipe – Cashew Tomato Cream Gravy

Introduction

Oh, Paneer Butter Masala. Just the name conjures up images of cozy nights, flavorful indulgence, and happy faces around the dinner table, doesn’t it? This is the dish I always turn to when I want to impress, or honestly, just treat myself. It’s rich, creamy, and utterly delicious. I first made this for a potluck with friends, and it disappeared within minutes! I’m so excited to share my version with you – it’s a little bit special thanks to the cashew-tomato gravy. Let’s get cooking!

Why You’ll Love This Recipe

This Paneer Butter Masala isn’t just another recipe; it’s an experience. The cashew-tomato gravy is unbelievably smooth and flavorful, offering a depth you won’t find in simpler versions. It’s surprisingly easy to make, even for beginners, and it’s guaranteed to become a family favorite. Plus, it’s wonderfully versatile – adjust the spice level to your liking, and serve it with naan, roti, or rice.

Ingredients

Here’s what you’ll need to create this magic:

• 2 cups Paneer, cubed
• 2 cups Tomatoes
• 16-18 Cashews
• 1-2 tablespoons Butter
• 2 Green Cardamoms
• 1 inch Cinnamon Stick
• 2 Cloves
• 1 Green Chili
• 1 teaspoon Ginger-Garlic Paste
• ½ – 1 teaspoon Red Chili Powder (adjust to taste)
• ½ – 1 teaspoon Sugar
• ¼ teaspoon Turmeric Powder
• 1½ teaspoons Garam Masala
• ½ teaspoon Kasuri Methi (dried fenugreek leaves)
• ½ cup Cream
• Coriander Leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make a big difference.

• Cashews: The role of cashews in creaminess is HUGE. They create a luxurious texture that’s just… chef’s kiss. Don’t skip them!
• Tomatoes: Choosing the right tomatoes for flavor is key. Ripe, juicy tomatoes are best. I prefer using Roma tomatoes, but any good quality tomato will work.
• Paneer: Selecting and preparing paneer matters. Store-bought paneer can sometimes be a little firm. We’ll soften it up with a quick soak – more on that later!
• Spices: Understanding Garam Masala & Kasuri Methi is important. Garam masala is a blend of warming spices, and Kasuri methi adds a unique, slightly bitter, and wonderfully fragrant note.
• Butter: The importance of butter in this dish can’t be overstated! It adds richness and a beautiful sheen to the gravy. Don’t be shy with it.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s soften the paneer. Soak the paneer in hot water for 15-20 minutes. This makes it wonderfully soft and prevents it from becoming rubbery in the gravy. Then, drain it well.
2. Now, for the gravy base. Blend the tomatoes and cashews into a smooth puree. If it’s a little coarse, strain it for an extra silky texture.
3. Heat the butter in a pan over medium heat. Add the cardamoms, cinnamon stick, cloves, and green chili. Sauté for about 30 seconds, until fragrant. This is called “blooming” the spices, and it releases their full flavor.
4. Add the ginger-garlic paste and sauté until aromatic, about another minute. You should be able to really smell the freshness!
5. Pour in the tomato-cashew puree. Partially cover the pan and cook for 8-10 minutes, stirring occasionally, until the puree thickens slightly.
6. Time for the spices! Mix in the red chili powder, turmeric powder, salt, and garam masala. Cook for a few minutes, stirring constantly, until the oil starts to separate from the gravy. This is a sign that the spices are well cooked.
7. Add 1 cup of water and sugar. Simmer for 5-7 minutes, until the gravy thickens to your desired consistency.
8. Gently stir in the softened paneer and crushed kasuri methi. Cook covered for 2-3 minutes, allowing the paneer to absorb the flavors.
9. Finally, swirl in the cream and simmer for 2 minutes. Garnish with fresh coriander leaves.

Expert Tips

Want to take your Paneer Butter Masala to the next level? Here are a few of my secrets:

• Achieving the Perfect Gravy Consistency: If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.
• Soaking Paneer for Softness: Don’t skip this step! It really makes a difference in the texture of the paneer.
• Blooming Spices for Maximum Flavor: Sautéing the whole spices in butter releases their essential oils, creating a more complex and aromatic flavor.
• Blending Techniques for a Smooth Sauce: A high-speed blender is your friend here. For an extra smooth sauce, strain the puree through a fine-mesh sieve.

Variations

This recipe is a great base for experimentation!

• Vegan Paneer Butter Masala (Tofu or Vegetable Alternatives): Swap the paneer for firm or extra-firm tofu (pressed to remove excess water) or a mix of vegetables like cauliflower and peas. Use plant-based butter and cream.
• Gluten-Free Paneer Butter Masala: This recipe is naturally gluten-free! Just double-check the garam masala blend to ensure it doesn’t contain any gluten-containing ingredients.
• Spice Level Adjustments (Mild, Medium, Hot): Adjust the amount of red chili powder to your liking. Start with ½ teaspoon for mild, 1 teaspoon for medium, and add more for a spicier kick.
• Festival Adaptations (Diwali, Holi): This dish is perfect for celebrations! For Diwali, serve it with a variety of sweets and snacks. For Holi, it’s a comforting and flavorful meal after all the fun with colors.
• Restaurant-Style Paneer Butter Masala: For a truly restaurant-style experience, add a tablespoon of butter right at the end and swirl it in vigorously.

Serving Suggestions

Serve hot with your favorite Indian breads like naan or roti, or fluffy jeera rice. A side of raita (yogurt dip) can help balance the richness of the dish.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What type of paneer is best for Paneer Butter Masala? Fresh, soft paneer is ideal. If using store-bought, soaking it in hot water is crucial.
• Can I make this recipe without cashews? What’s a good substitute? While cashews are key to the creamy texture, you can try using sunflower seeds or almonds as a substitute. You might need to adjust the amount to achieve the desired consistency.
• How can I adjust the sweetness level in this dish? Start with ½ teaspoon of sugar and add more to taste. Some people prefer a slightly sweeter gravy, while others prefer it more savory.
• What is Kasuri Methi and where can I find it? Kasuri methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online.
• Can I freeze Paneer Butter Masala? How does it affect the texture? Yes, you can freeze it, but the texture of the paneer may change slightly upon thawing. It’s best to freeze it without the cream, and add the cream after reheating.