Paneer Butter Masala Recipe – Cashew & Tomato Cream Curry

Last Updated on 2 months by Neha Deshmukh

Paneer Butter Masala Recipe – Cashew & Tomato Cream Curry

Hey everyone! If you’re anything like me, a cozy night in often calls for a rich, creamy, and utterly delicious curry. And honestly, few curries hit the spot quite like Paneer Butter Masala. I first made this for a family get-together, and it was an instant hit – everyone raved about the silky smooth gravy! It’s become a regular in my kitchen, and I’m so excited to share my version with you. This recipe uses a cashew paste for extra richness, and I’ll walk you through all the tips and tricks to make it perfect every time.

Why You’ll Love This Recipe

This Paneer Butter Masala isn’t just another curry; it’s a flavour explosion! It’s creamy, subtly sweet, and has a wonderful depth of flavour thanks to the cashew paste and spice blend. Plus, it’s surprisingly easy to make at home. Forget ordering takeout – you can create restaurant-quality Paneer Butter Masala in your own kitchen. It’s perfect for a weeknight dinner or a special occasion.

Ingredients

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

• 2 tablespoons + 2 teaspoons oil
• 1.5 cups chopped yellow onions
• 2 green chilies
• 1 tablespoon ginger garlic paste
• 1.5 tablespoon spice mix (coriander powder + garam masala + turmeric)
• 3/4 teaspoon red chili powder
• 2 tomatoes
• 1 red bell pepper
• 1/4 cup ground cashews
• 1 cup paneer cubes
• Kasuri Methi (dried fenugreek leaves) – a pinch
• Cashews, for garnish
• Cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Cashew Paste: This is key for that luxurious, creamy texture. You can buy pre-made paste, but honestly, grinding your own is so much better. Soak about ½ cup of cashews in warm water for 30 minutes, then blend with a little fresh water until super smooth.
• Spice Mix: I like to use a blend of coriander powder, garam masala, and turmeric. Feel free to adjust the ratios to your liking! A good starting point is equal parts coriander and garam masala, with a pinch of turmeric for colour and health benefits.
• Kasuri Methi: Don’t skip this! It adds a unique, slightly bitter flavour that really rounds out the dish. You can find it at most Indian grocery stores.
• Paneer Quality: Use fresh, soft paneer for the best results. If your paneer is a little firm, soak it in warm water for 15-20 minutes before using. This will make it softer and more pliable.
• Tomatoes & Bell Pepper: Ripe, juicy tomatoes and a vibrant red bell pepper are essential for a flavorful base.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blend the tomatoes and red bell pepper into a smooth puree. Set aside.
2. Heat 2 teaspoons of oil in a pan and sauté the cubed onions for 2-3 minutes until slightly softened. Then, set them aside – we’ll add these back later for a lovely textural contrast.
3. In the same pan, heat 2 tablespoons of oil. Add cumin seeds and let them sizzle for a few seconds. Then, add the chopped onions and sauté until golden brown.
4. Now, add the green chilies and ginger-garlic paste. Cook for about a minute until fragrant.
5. Pour in the tomato-bell pepper puree and cook for 5-6 minutes, stirring occasionally, until it thickens slightly.
6. Add the chili powder, salt, and spice mix. Cook the spices for another 5 minutes, stirring constantly to prevent them from burning. This step is crucial for developing the flavour!
7. Stir in the sautéed onions and ground cashews. Cook for 2 minutes, allowing the flavours to meld together.
8. Add a pinch of kasuri methi (crush it between your palms to release the aroma) and the paneer cubes. Gently simmer for 5 minutes, allowing the paneer to absorb the flavours of the gravy.
9. Finally, garnish with cashews and fresh cilantro. Serve hot with your favourite flatbread – naan, roti, or paratha are all fantastic choices!

Expert Tips

• Don’t rush the cooking of the spices. Taking the time to properly sauté them will result in a much more flavourful curry.
• If the gravy is too thick, add a splash of water or cream to thin it out.
• For a richer flavour, you can add a tablespoon of butter towards the end of cooking.

Variations

• Vegan Adaptation: Swap the paneer for tofu (firm or extra-firm, pressed to remove excess water) and use a plant-based cream instead of dairy.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check the ingredients in your spice mix to ensure they haven’t been processed with any gluten-containing ingredients.
• Spice Level Adjustments: Adjust the amount of green chilies and red chili powder to suit your taste. My friend, Priya, loves it extra spicy, so she always adds a pinch of cayenne pepper too!
• Festival Adaptations: This is a fantastic dish to serve during Diwali or other celebrations. You can add a touch of saffron for a more festive touch.

Serving Suggestions

Paneer Butter Masala is best served hot with:

• Naan bread
• Roti or Paratha
• 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 type of paneer works best for this recipe? Fresh, soft paneer is ideal. If it’s firm, soak it in warm water first.
• Can I make this recipe ahead of time? Yes! You can make the gravy ahead of time and store it in the refrigerator. Add the paneer just before serving.
• How can I adjust the sweetness of the gravy? Add a teaspoon of sugar or honey if you prefer a sweeter gravy.
• 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 use store-bought cashew paste? Yes, you can, but homemade cashew paste tastes much fresher and richer.