Paneer Butter Masala Recipe – Authentic Kashmiri Chili & Cashew Gravy

Last Updated on 2 months by Neha Deshmukh

Paneer Butter Masala Recipe – Authentic Kashmiri Chili & Cashew Gravy

Introduction

Oh, Paneer Butter Masala. Just the name conjures up images of creamy, dreamy goodness, right? It’s honestly one of those dishes that just feels like a hug in a bowl. I remember the first time I tried to make this at home – it wasn’t quite restaurant-quality, but it was a delicious learning experience! Now, after years of tweaking and perfecting, I’m so excited to share my version with you. This recipe leans into the authentic flavors of Kashmiri chilies and a luscious cashew gravy, and trust me, it’s worth every minute.

Why You’ll Love This Recipe

This isn’t just another Paneer Butter Masala recipe. We’re building layers of flavor here, starting with a rich cashew base and a touch of heat from Kashmiri chilies. It’s creamy, flavorful, and surprisingly easy to make. Plus, I’ll share all my little secrets to help you achieve that perfect restaurant-style taste at home.

Ingredients

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

• 200 grams paneer cubes
• 2 tablespoons butter
• 1/4 cup cashew nuts
• 1 medium onion, chopped
• 2 ripe tomatoes, chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 tablespoon fresh cream
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 1 cinnamon stick
• 1 mace blade

Ingredient Notes

Let’s talk ingredients – because the quality really shines through in this dish!

Cashew Nuts: The Foundation of Creaminess

Cashews are the secret to that unbelievably smooth and creamy gravy. Don’t skimp on these! They blend into a beautiful base that coats the paneer perfectly.

Kashmiri Chilies: For Color and Mild Heat – A Regional Specialty

Kashmiri chilies aren’t about scorching heat; they’re about vibrant color and a gentle warmth. They give the gravy that gorgeous red hue without overpowering the other flavors. If you can’t find them, you can substitute with a pinch of paprika for color and a tiny bit of cayenne for heat, but it won’t be quite the same.

Paneer: Choosing the Right Type for Best Results

I prefer using a soft, non-melting paneer for this recipe. It holds its shape beautifully in the gravy. You can find this at most Indian grocery stores. If using a firmer paneer, you might want to lightly fry it before adding it to the gravy.

Butter: The Key to Richness

Yes, butter is essential! It adds a richness and depth of flavor that you just can’t replicate. Don’t be afraid to use it – this is a treat, after all!

Spices: Understanding Cinnamon & Mace

Cinnamon and mace add a subtle warmth and complexity to the gravy. Mace is the outer covering of the nutmeg seed and has a more delicate flavor than nutmeg itself. They really elevate the overall flavor profile.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those cashews and Kashmiri chilies soaking. Pop 1/4 cup of cashews and a few (around 4-5) Kashmiri chilies into a bowl of warm water and let them hang out for about 15 minutes. This softens them up for blending.
2. Melt 2 tablespoons of butter in a pan over medium heat. Add a cinnamon stick and a mace blade and let them sizzle for a moment – this infuses the butter with their lovely aroma.
3. Add 1 chopped medium onion and sauté until it turns translucent and slightly golden. Patience is key here!
4. Now, toss in 2 chopped ripe tomatoes and cook until they become soft and mushy. Once they’re cooked down, let them cool slightly, then blend them into a smooth puree.
5. In the same pan, melt a little more fresh butter (about a teaspoon). Add 1 teaspoon of ginger-garlic paste and sauté for a minute until fragrant.
6. Sprinkle in 1/2 teaspoon of red chili powder and 1 teaspoon of garam masala. Cook for another 2 minutes, stirring constantly, to bloom the spices.
7. Pour in the tomato-onion puree and the cashew-chili paste. Give it a good mix and let it simmer for about 5 minutes, stirring occasionally.
8. Gently stir in 200 grams of paneer cubes and 1 tablespoon of fresh cream. Cook for just 3-4 minutes, being careful not to break the paneer.
9. Finally, crush 1 teaspoon of kasuri methi between your palms and sprinkle it over the gravy. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the paneer! It can become rubbery.
• Blending the tomato-onion mixture ensures a super smooth gravy.
• Adjust the chili powder to your spice preference.

Variations

Vegan Paneer Butter Masala

My friend, Priya, is vegan, and she loves this recipe with a few tweaks! Substitute the paneer with firm tofu, the butter with vegan butter, and the cream with coconut cream. It’s just as delicious!

Gluten-Free Adaptations

This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any hidden gluten.

Spice Level Adjustment: Mild, Medium, or Spicy

Want to dial up the heat? Add a pinch of cayenne pepper along with the red chili powder. For a milder flavor, reduce the amount of red chili powder.

Festival Adaptations: Perfect for Celebrations

During Diwali, my family loves to add a sprinkle of chopped nuts (almonds and pistachios) for extra richness and festive flair.

Serving Suggestions

Serve this Paneer Butter Masala with naan, roti, or basmati rice. A side of raita (yogurt dip) is also a perfect complement.

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

What type of paneer works best in Paneer Butter Masala?

A soft, non-melting paneer is ideal. It holds its shape well and has a lovely texture.

Can I make the gravy ahead of time?

Absolutely! You can make the gravy a day in advance and store it in the refrigerator. Just add the paneer and cream when you’re ready to serve.

How can I adjust the sweetness of the gravy?

A tiny pinch of sugar can balance the acidity of the tomatoes. Start with 1/4 teaspoon and add more to taste.

What is Kasuri Methi and can I substitute it?

Kasuri methi is dried fenugreek leaves. It adds a unique aroma and flavor. If you can’t find it, you can skip it, but it really does make a difference!

Is it possible to make this recipe without cashews?

While cashews are key to the creamy texture, you can try using sunflower seeds as a substitute. Soak and blend them the same way as the cashews. The flavor will be slightly different, but still delicious.