Paneer Butter Masala Recipe- Cashew Almond Saffron Cream Sauce

Last Updated on 4 months by Neha Deshmukh

Paneer Butter Masala Recipe: Cashew, Almond & Saffron Cream Sauce

Hello friends! If you’re anything like me, a cozy night in often calls for a rich, flavorful curry. And honestly, few things hit the spot quite like a perfectly made Paneer Butter Masala. I first made this when I was craving something truly comforting, and it’s been a family favorite ever since. This recipe isn’t just about the paneer; it’s about building layers of flavor with a luscious cashew-almond paste, a touch of saffron magic, and a creamy tomato base. Let’s get cooking!

Why You’ll Love This Recipe

This Paneer Butter Masala is a little bit special. It’s not your average takeaway version! The cashew and almond paste adds a beautiful richness and depth you won’t find elsewhere. Plus, the saffron lends a subtle floral aroma and a gorgeous golden hue. It’s a dish that feels both indulgent and comforting – perfect for a weeknight treat or a special occasion. And honestly, the aroma while it simmers? Divine!

Ingredients

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

• 0.5 lb paneer, cubed
• 0.5 red onion, roughly chopped
• 0.25 cup raw cashew nuts
• 0.25 cup raw almonds
• 2 tomatoes
• 2 tablespoon sunflower oil (or ghee for extra richness!)
• 4 whole cloves
• 1 inch cinnamon stick
• 1 bay leaf
• 1 green cardamom pod
• 2 serrano peppers, roughly chopped (adjust to your spice preference!)
• 3 garlic cloves
• 1 teaspoon grated ginger
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon cayenne / red chilli powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon ground black pepper
• 1 cup heavy cream
• 1 pinch saffron threads
• Salt to taste
• 0.25 teaspoon ground cardamom
• 0.25 cup minced cilantro, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

• Cashew & Almond Paste: This is the heart of the sauce! Soaking the cashews and almonds (even for just 10 minutes in warm water) before grinding makes for an ultra-smooth paste. I usually do about a 1:1 ratio, but feel free to adjust to your liking.
• Saffron Threads: A little goes a long way! Blooming the saffron (soaking it in a tablespoon of warm milk or water for about 15-20 minutes) releases its color and flavor. Don’t skip this step!
• Serrano Peppers: These add a lovely kick. If you prefer a milder dish, remove the seeds or substitute with a milder chili. I like a bit of heat, so I usually leave them in!
• Spice Blend: The combination of cumin, coriander, and cayenne is classic Indian flavor. Using fresh ground spices will give you the best results, but pre-ground works in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that luscious paste. Boil the onions, cashews, and almonds in water for 4-5 minutes. Drain them well and grind into a super smooth paste. Set aside.
2. Heat the oil in a nice, heavy-bottomed pan. Add the whole cloves, cinnamon stick, cardamom pod, and bay leaf. Let them sizzle for a minute or so until fragrant – this is where the magic begins!
3. Add the serrano peppers, garlic, ginger, and onion paste to the pan. Sauté until the oil starts to separate from the mixture (about 3-4 minutes). This is a sign that everything is cooking beautifully.
4. Blend the tomatoes into a smooth puree. Add the turmeric, cayenne, coriander, cumin, and black pepper to the pan. Stir well and cook for another minute.
5. Pour in the tomato puree. Add salt to taste and a splash of the reserved water from boiling the nuts and onions if needed to adjust the consistency. Bring everything to a boil.
6. Reduce the heat to low. Stir in the heavy cream and the bloomed saffron. Gently add the paneer cubes. Simmer for 3-4 minutes, allowing the paneer to soak up all those wonderful flavors.
7. Finally, garnish with a sprinkle of ground cardamom and plenty of fresh cilantro. Serve hot with naan or roti!

Expert Tips

• Don’t overcook the paneer! It can become rubbery. Just a gentle simmer is all it needs.
• For a richer sauce, use ghee instead of oil.
• Taste as you go and adjust the seasoning to your liking.

Variations

• Vegan Adaptation: Substitute the paneer with firm or extra-firm tofu, and use coconut cream instead of heavy cream.
• Gluten-Free Option: This recipe is naturally gluten-free! Just double-check the ingredients of any store-bought spice blends.
• Spice Level Adjustment: Easily control the heat by adjusting the amount of cayenne pepper or using milder chili peppers. My friend, Priya, loves to add a pinch of Kashmiri chili powder for color and mild flavor.
• Festival Adaptations: This dish is perfect for Diwali or any festive gathering. I often make a larger batch when I’m hosting!

Serving Suggestions

Paneer Butter Masala is best served hot with:

• Naan bread (a must!)
• Roti or chapati
• Basmati rice
• A side of raita (yogurt dip) to cool things down

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 sauce may thicken upon refrigeration, so add a splash of water or cream when reheating.

FAQs

• What type of paneer is best for butter masala? Fresh, soft paneer is ideal. If using store-bought paneer, you can soak it in warm water for 15-20 minutes to soften it up.
• Can I make the cashew-almond paste ahead of time? Absolutely! You can make the paste up to 2 days in advance and store it in the refrigerator.
• How can I adjust the heat level of this dish? Reduce or omit the cayenne pepper, or use milder chili peppers.
• What is the best way to bloom saffron? Soak a pinch of saffron threads in 1 tablespoon of warm milk or water for 15-20 minutes.
• Can this dish be made in an Instant Pot? Yes! Sauté the spices, then add the tomato puree and simmer for 5 minutes on high pressure. Quick release the pressure, then stir in the cream and paneer.