Paneer Butter Masala
Soft paneer in a silky, mildly sweet tomato-butter gravy — the restaurant classic, made gently at home. Kashmiri chili does the colour; a little cream and butter do the rest.
40 min
4
Ingredients
- 250 g paneer, cubed
- 4 large tomatoes, roughly chopped
- 1 onion, quartered
- 10 cashews
- 3 tbsp butter
- 1 tsp cumin seeds
- 1 tsp Kashmiri red chili powder
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1 tsp sugar or honey
- 1/4 cup cream
- Salt to taste
- Kasuri methi and coriander to finish
Method
- 1
Simmer the tomatoes, onion and cashews in a cup of water for 12–15 minutes until soft. Cool slightly and blend to a smooth purée; strain for extra silkiness.
- 2
Melt the butter in a pan, crackle the cumin, then add chili powder and turmeric off the heat for a few seconds so they bloom without burning.
- 3
Pour in the purée, add salt and sugar, and simmer gently for 10 minutes until it thickens and the raw smell disappears.
- 4
Stir in the garam masala and cream, then fold in the paneer cubes. Warm through for 3–4 minutes — do not boil hard, or the paneer toughens.
- 5
Crush a little kasuri methi over the top, scatter with coriander, and serve with naan or jeera rice.
