Paneer Butter Masala Recipe – Cashew & Cinnamon Flavored Indian Curry

Last Updated on 2 months by Neha Deshmukh

Paneer Butter Masala Recipe – Cashew & Cinnamon Flavored Indian Curry

Introduction

Oh, Paneer Butter Masala. Just the name conjures up images of cozy family dinners and celebrations, doesn’t it? It’s a classic for a reason! This isn’t just a recipe; it’s the recipe I’ve tweaked and perfected over the years. I first made this for a potluck with friends, and it disappeared in minutes – seriously! It’s creamy, flavorful, and surprisingly easy to make. I’m so excited to share my version with you, complete with a secret ingredient (hint: it involves cinnamon!).

Why You’ll Love This Recipe

This Paneer Butter Masala is a little different. We’re building a depth of flavor with toasted spices and a luscious cashew base. It’s rich, but not overly heavy, and the subtle sweetness is just perfect. Plus, it’s easier than you might think! Even if you’re new to Indian cooking, you’ll be able to whip this up with confidence.

Ingredients

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

• 2 tablespoons coconut oil
• 0.5 inch piece cinnamon stick
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 6 cloves garlic
• 0.5 inch piece ginger
• 2 cups sliced onions
• 10-12 cashew nuts
• 2 cups diced tomatoes
• 2 green chillies
• 1 teaspoon red chilli powder
• 1 teaspoon salt
• 200 grams paneer, cubed
• 3 sprigs coriander leaves

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

• Coconut Oil: The base of flavor! I prefer coconut oil for its subtle sweetness, but ghee or vegetable oil work well too.
• Cinnamon, Cumin & Fennel Seeds: This aromatic trio is key. Don’t skip toasting them – it unlocks their full potential.
• Cashew Nuts: These are what give our gravy that incredible richness and velvety texture. Don’t worry if you don’t have whole cashews; you can use 1/2 cup of cashew paste instead.
• Paneer: Choosing the right kind is important. I like to use a firm, non-melting paneer. If yours is a little softer, be extra gentle when adding it to the gravy.

Ingredients Specific to Regional Variations

While this recipe is pretty classic, you’ll find variations across India. Some recipes use cream or butter directly in the gravy (hence the name!). Others add a touch of kasuri methi (dried fenugreek leaves) for an extra layer of aroma. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in a pan over medium heat. Add the cinnamon stick, cumin seeds, and fennel seeds. Toast them for a minute or two, until they become fragrant – you’ll know it when you smell it!
2. Add the minced garlic and grated ginger. Sauté for about 30 seconds, until fragrant. Don’t let it burn!
3. Now, toss in the sliced onions and cashew nuts. Cook until the onions turn translucent and the cashews are lightly golden.
4. Add the diced tomatoes, green chillies, red chilli powder, and salt. Cook until the tomatoes soften and break down into a thick paste. This takes about 5-7 minutes.
5. Let the mixture cool slightly, then carefully blend it with 1 cup of water to create a smooth gravy base. I use an immersion blender right in the pot, but a regular blender works too.
6. Pour the blended mixture back into the pan. Rinse the blender with another cup of water and add that to the pan as well – we don’t want to waste any of that flavour!
7. Gently add the cubed paneer to the simmering gravy. Cook for about 5 minutes on low heat, allowing the paneer to soak up all those delicious flavours.
8. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t rush the spice toasting! It’s a crucial step for developing flavour.
• Be gentle with the paneer. It can break easily, so handle it with care.
• Adjust the chilli level to your liking. Start with one green chilli and add more if you prefer a spicier dish.

Variations

• Vegan Paneer Butter Masala: Substitute the paneer with firm tofu. It won’t be exactly the same, but it’s a delicious vegan alternative!
• Gluten-Free Adaptations: This recipe is naturally gluten-free, but always double-check your spice blends to ensure they haven’t been processed with gluten-containing ingredients.
• Spice Level Adjustments: For a milder flavour, reduce or omit the red chilli powder and green chillies. For a hotter kick, add a pinch of cayenne pepper.
• Festival Adaptations: This dish is perfect for celebrations like Diwali and Holi. My family always makes a big batch for these occasions!

Serving Suggestions

Paneer Butter Masala is best served with naan bread, roti, or basmati rice. A side of raita (yogurt dip) helps cool things down if you’ve added a lot of chilli!

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 this recipe? A firm, non-melting paneer is ideal.
• Can I make this recipe ahead of time? Yes! You can make the gravy base a day or two in advance and store it in the refrigerator. Just add the paneer when you’re ready to serve.
• How can I adjust the sweetness of the gravy? Add a teaspoon of sugar or honey if you prefer a sweeter flavour.
• What is the best way to toast the spices without burning them? Keep the heat on medium and stir frequently. You’ll know they’re ready when they become fragrant.
• Can I use store-bought cashew paste instead of making my own? Absolutely! 1/2 cup of cashew paste is a good substitute for the whole cashews.