Paneer Butter Masala

Paneer Butter Masala is the vegetarian cousin of butter chicken: soft paneer cubes simmered in a rich, buttery tomato-cashew gravy sweetened with cream and warmed with garam masala. A restaurant favorite that's easy to make at home.

By YumYum Editorial · Indian

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves 4

Ingredients

• 8 oz paneer, cut into cubes
• 4 medium tomatoes, roughly chopped
• 10 raw cashews
• 4 tbsp butter, divided
• 1 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 medium onion, chopped
• 1 tbsp ginger-garlic paste
• 1 tsp Kashmiri red chili powder
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/3 cup heavy cream
• 1 tsp sugar
• to taste Salt to taste
• 1 tsp kasuri methi, crushed
• 2 tbsp chopped fresh cilantro

Instructions

1. Simmer chopped tomatoes and cashews together in 1 cup water for 10 minutes until the tomatoes are soft; let cool slightly, then blend into a smooth puree.
2. Heat 1 tbsp butter and oil in a pan over medium heat; add cumin seeds until they sizzle.
3. Add onion and cook until translucent (not browned), about 4 minutes, then stir in ginger-garlic paste and cook 1 minute.
4. Pour in the tomato-cashew puree, turmeric, and chili powder; simmer 10-12 minutes, stirring occasionally, until thickened and the raw tomato smell is gone.
5. Add sugar and salt, then stir in heavy cream and simmer gently 3-4 minutes.
6. Gently fold in the paneer cubes and remaining butter, simmering 5 minutes just until the paneer is warmed through (avoid overcooking, which toughens paneer).
7. Sprinkle garam masala and crushed kasuri methi, stir once, and garnish with cilantro before serving with naan or jeera rice.