Paneer Butter Masala Recipe – Creamy Cashew & Tomato Gravy

Last Updated on 6 months ago by Neha Deshmukh

Paneer Butter Masala Recipe – Creamy Cashew & Tomato Gravy

Hello friends! If you’re anything like me, a cozy night in with a plate of rich, creamy Paneer Butter Masala is pure bliss. This isn’t just a recipe; it’s a hug in a bowl! I first made this for a family gathering, and it disappeared so quickly – I knew I had to share it with all of you. Get ready for a flavour explosion!

Why You’ll Love This Recipe

This Paneer Butter Masala is seriously special. It’s that perfect balance of sweet, tangy, and subtly spiced. The cashew-based gravy is unbelievably smooth and luxurious, and the kasuri methi adds this incredible aroma that will have everyone asking for seconds. Plus, it’s easier to make than you might think! It’s a restaurant-quality dish you can whip up in your own kitchen.

Ingredients

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

• 200-250 grams paneer
• 1 tablespoon oil (approx. 15ml)
• 2 green cardamoms
• 1 cup cubed onions (approx. 150g)
• 1.5-2 cups chopped tomatoes (approx. 300-400g)
• 0.75-1 teaspoon Kashmiri red chili powder (approx. 4-6g)
• 0.75-1 teaspoon garam masala (approx. 4-6g)
• 1 teaspoon coriander powder (approx. 5g)
• 15 cashew nuts
• 0.75 teaspoon sugar (approx. 3g)
• 1.5 tablespoons butter (approx. 22g)
• 1.5 teaspoon ginger garlic paste (approx. 7.5ml)
• 2-3 tablespoons cream (approx. 30-45ml)
• 1 teaspoon kasuri methi (dried fenugreek leaves)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Kashmiri Red Chili Powder: Don’t skip this! It gives the dish that beautiful, vibrant red colour without adding too much heat. It’s all about the colour, really.
• Cashew Nuts: These are the secret to the incredibly creamy texture. Soaking them in warm water for 10-15 minutes before grinding will help create an even smoother paste.
• Kasuri Methi: This dried fenugreek leaf has a unique, slightly bitter aroma that’s essential for authentic Paneer Butter Masala. If you can’t find it, see the FAQs section for substitution ideas.
• Spice Levels: Spice preferences vary hugely! My family likes a mild heat, so I stick to the lower end of the chili powder range. Feel free to adjust to your liking – a pinch of cayenne pepper can also add a kick. Regional variations in India often use more or fewer chilies, so don’t be afraid to experiment.

Step-By-Step Instructions

Alright, let’s get cooking!

1. If you’re using store-bought paneer, it can sometimes be a little firm. I like to soak the paneer cubes in hot water for 15-20 minutes to soften them up. This step is optional, but it makes a noticeable difference.
2. Heat the oil in a nice, heavy-bottomed pan. Add the green cardamoms and onions. Sauté until the onions turn translucent and start to soften – about 5-7 minutes.
3. Now, add the chopped tomatoes and a pinch of salt. Cook until the tomatoes are completely mushy and broken down. This usually takes around 8-10 minutes.
4. Time for the spices! Add the Kashmiri red chili powder, garam masala, coriander powder, cashew nuts, and sugar. Sauté for another 2-3 minutes, stirring constantly to prevent burning.
5. Let the mixture cool down slightly, then transfer it to a blender. Add a little water (about ½ cup to start) and blend until you have a super smooth paste. If needed, strain the paste through a fine-mesh sieve for an extra silky texture.
6. In the same pan, melt the butter over medium heat. Add the whole spices – cardamom, bay leaf, cinnamon, and cloves – and the ginger-garlic paste. Sauté until fragrant, about a minute.
7. Pour the blended tomato-cashew puree into the pan. Add water to adjust the consistency to your liking. I usually add about 1-1.5 cups. Bring to a simmer and cook until the gravy thickens – around 10-15 minutes. Stir occasionally to prevent sticking.
8. Gently add the soaked paneer cubes, crushed kasuri methi, and cream. Stir very gently to avoid breaking the paneer. Cook for just 1-3 minutes, allowing the paneer to absorb the flavours.
9. Garnish with a swirl of cream and some fresh coriander leaves. Serve hot with naan, roti, or rice.

Expert Tips

• Don’t overcook the paneer! It can become rubbery if cooked for too long. Just warm it through.
• Taste as you go. Adjust the salt, sugar, and spices to your preference.
• A splash of lemon juice at the end can brighten up the flavours.

Variations

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and the cream for cashew cream or coconut cream. It’s just as delicious!
• Gluten-Free: This recipe is naturally gluten-free, so you can enjoy it without any worries.
• Spice Level Adjustments: Add a pinch of cayenne pepper or a finely chopped green chili for extra heat.
• Festival Adaptations: This is a popular dish for Diwali and other celebrations. I often make a larger batch to share with friends and family during festive seasons. My aunt always adds a touch of rose water for a special occasion!

Serving Suggestions

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

• Naan bread (a must-try!)
• 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 gravy may thicken upon refrigeration, so you might need to add a splash of water or cream when reheating.

FAQs

1. What type of paneer works best for Paneer Butter Masala?

Fresh, soft paneer is ideal. If using store-bought, soaking it in hot water helps soften it.

2. Can I make the gravy ahead of time? How long will it keep?

Yes! You can make the gravy up to 2 days in advance. Store it in an airtight container in the refrigerator.

3. What is Kasuri Methi and can I substitute it?

Kasuri Methi is dried fenugreek leaves. If you can’t find it, you can substitute with a teaspoon of dried oregano, although the flavour won’t be quite the same.

4. How can I adjust the sweetness in this recipe?

Adjust the amount of sugar to your liking. You can also use a touch of honey or maple syrup.

5. What is the best way to prevent the paneer from becoming rubbery?

Don’t overcook it! Add the paneer at the very end and just warm it through. Soaking it beforehand also helps.