Authentic Paneer Butter Masala Recipe – Cashew & Saffron Flavors

Last Updated on 3 months by Neha Deshmukh

Authentic Paneer Butter Masala Recipe – Cashew & Saffron Flavors

Introduction

Oh, Paneer Butter Masala. Just the name conjures up images of cozy dinners and happy faces, doesn’t it? This isn’t just a recipe; it’s a hug in a bowl! I remember the first time I attempted this – it was for a friend’s birthday, and I was so nervous. But the aroma that filled my kitchen as it simmered? Pure magic. I’m excited to share my version with you, packed with cashew richness and a delicate hint of saffron. It’s a little bit special, and I promise, totally worth the effort.

Why You’ll Love This Recipe

This Paneer Butter Masala isn’t your average takeaway version. We’re building layers of flavour from scratch, starting with a luscious cashew, almond, and melon seed base. The saffron adds a beautiful fragrance and a touch of luxury, and the balance of spices is just chef’s kiss. You’ll love how creamy, flavorful, and satisfying this dish is. Plus, making it yourself means you control the ingredients – no unnecessary additives here!

Ingredients

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

• 2 tablespoons cashews
• 1 tablespoon almonds
• 1 tablespoon melon seeds (magaz)
• ½ cup chopped onions
• ½ teaspoon chopped ginger
• ½ teaspoon chopped garlic
• 3 tablespoons ghee
• 1 tej patta (Indian bay leaf)
• 2-3 cloves
• 2-3 green cardamoms
• 1 black cardamom
• 1 inch cinnamon stick
• ½ teaspoon caraway seeds (shahi jeera)
• ½ teaspoon red chili powder
• ¼ teaspoon garam masala powder
• 1 teaspoon coriander powder
• ½ teaspoon sugar
• ½ cup yogurt (curd)
• 200 grams paneer cubes
• 1 tablespoon heavy cream
• 1 teaspoon kewra water
• 15-20 saffron strands
• ¼ teaspoon cardamom powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Cashews, Almonds & Melon Seeds – The Base of Richness: These aren’t just fillers! Soaking them softens them for a super smooth paste, which is the foundation of our creamy gravy. Don’t skip the soaking step!
• Ghee – The Traditional Fat: Ghee adds a unique flavour that butter just can’t replicate. It’s traditional for a reason! If you absolutely must substitute, use butter, but ghee is highly recommended.
• Shahi Jeera (Caraway Seeds) – Aromatic Spice: These little seeds have a slightly different flavour profile than regular cumin. They add a lovely, subtle aroma. You can find them at most Indian grocery stores.
• Saffron – The Royal Touch: A little goes a long way! Crushing the strands helps release their flavour and colour. It’s a splurge, but it elevates the dish beautifully.
• Paneer – Choosing the Right Kind: I prefer using fresh paneer for the best texture. If using frozen, thaw it completely and gently squeeze out any excess water.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the cashews, almonds, and melon seeds in warm water for at least 30 minutes. This will help them blend into a super smooth paste.
2. While they’re soaking, gently simmer the soaked nuts and seeds with the chopped onions, ginger, and garlic in about 1 cup of water for 8-10 minutes, until softened.
3. Drain the mixture, reserving the stock. Now, blend everything into a smooth, creamy paste using the reserved stock. Set this aside – it’s liquid gold!
4. In a heavy-bottomed pan, heat the ghee over medium heat. Add the tej patta, cloves, green cardamoms, black cardamom, cinnamon stick, and caraway seeds. Fry for a few seconds until they become fragrant – this is where the magic starts!
5. Add the onion-nut paste to the pan and sauté for 7-8 minutes, stirring frequently, until the fat starts to separate from the mixture. You’ll know it’s ready when it looks glossy and slightly browned.
6. Now, sprinkle in the red chili powder, garam masala, and coriander powder. Cook for another 1-2 minutes, stirring constantly, to toast the spices. Be careful not to burn them!
7. Whisk the yogurt until smooth, then add it to the pan. Add the water (start with about ½ cup and add more if needed), sugar, and salt. Simmer for 10-12 minutes, stirring occasionally, until the gravy thickens to your liking.
8. Stir in the cardamom powder, crushed saffron strands, paneer cubes, cream, and kewra water. Gently mix everything together, being careful not to break the paneer.
9. Simmer for another 2-3 minutes, allowing the flavours to meld.
10. Garnish with fresh coriander leaves or a few extra saffron strands. Serve hot with naan, roti, or rice.

Expert Tips

• Don’t rush the sautéing process. Taking the time to properly brown the onion-nut paste is key to developing a rich flavour.
• Adjust the amount of red chili powder to your spice preference.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Variations

• Vegan Paneer Butter Masala: My friend, Priya, is vegan, and she swears by using tofu instead of paneer and plant-based cream and ghee. It’s surprisingly delicious!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the labels of your spices to ensure they haven’t been processed with gluten-containing ingredients.
• Spice Level Adjustment: For a milder flavour, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations (e.g., Diwali, Eid): This dish is a crowd-pleaser for any celebration! I often make a larger batch for Diwali and Eid gatherings.

Serving Suggestions

Paneer Butter Masala is best served hot, straight from the pan! It pairs beautifully with:

• Naan bread (a must-have!)
• Roti or chapati
• Steamed basmati rice
• A side of raita (yogurt dip)

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. The flavour actually develops even more overnight!

FAQs

What is the secret to a truly rich Paneer Butter Masala?

The cashew paste is the key! Don’t skimp on the soaking and blending – a smooth, creamy base is essential.

Can I use store-bought cashew paste instead of making my own?

You can, but homemade is always better. Store-bought pastes often contain preservatives and don’t have the same fresh flavour.

What is Kewra Water and can I substitute it?

Kewra water is a fragrant floral water used in Indian desserts and savoury dishes. If you can’t find it, you can substitute with a few drops of rose water, but it won’t have the exact same flavour.

How can I adjust the sweetness level in this recipe?

Start with the ½ teaspoon of sugar and taste as you go. Add more, a little at a time, until you reach your desired sweetness.

What is the best type of paneer to use for this dish – fresh or frozen?

Fresh paneer is ideal for its soft, spongy texture. If using frozen, make sure to thaw it completely and gently squeeze out any excess water before adding it to the gravy.