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Paneer in a rich tomato butter gravy topped with butter, dried chiles and cilantro, one of these easy paneer recipes
Chef Emma

Paneer Butter Masala

Soft paneer cubes simmered in a silky tomato, cashew and cream sauce with butter, ginger, garlic and warm spices.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup raw cashews 35 g, soaked 15 minutes in 1/2 cup hot water
  • 3 tbsp unsalted butter 42 g, divided
  • 1 tbsp neutral oil
  • 1 large onion chopped
  • 1 tbsp grated ginger
  • 1 tbsp grated garlic
  • 1 tsp Kashmiri chili powder or 1/2 tsp paprika + 1/4 tsp cayenne
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1 tsp garam masala
  • 1 can crushed tomatoes 14.5 oz / 411 g
  • 1/2 cup heavy cream 120 ml
  • 1 tsp sugar plus 1 tsp salt, or to taste
  • 1 tsp dried fenugreek leaves (kasuri methi) crushed, optional
  • 14 oz paneer 400 g, cubed and soaked in hot water
  • cilantro to serve

Equipment

  • Large skillet or saute pan
  • Blender

Method
 

  1. Soak the cashews in 1/2 cup hot water for 15 minutes. Soak the paneer cubes in hot salted water.
  2. Heat 2 tablespoons butter and the oil in a skillet over medium heat. Cook the onion until golden, 6 to 8 minutes.
  3. Add the ginger and garlic for 1 minute, then the chili powder, coriander, turmeric and garam masala for 30 seconds.
  4. Add the crushed tomatoes and simmer 10 minutes. Cool slightly, then blend with the cashews and their water until smooth (vent the blender lid).
  5. Return the sauce to the pan with 1/2 cup water, simmer 5 minutes, then stir in the cream, sugar, salt and fenugreek leaves.
  6. Drain the paneer, add it to the sauce and simmer 3 to 5 minutes. Finish with the remaining butter and cilantro.

Notes

Serve with basmati rice or naan. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F. Calories are an estimate per serving, without rice or naan, from USDA FoodData Central values.