Paneer Butter Masala Recipe: Easy Restaurant-Style Method at Home

By Hotel Prince, ShahadaUpdated 4 November 20262 min read

Paneer butter masala is a mild, creamy tomato curry that almost everyone enjoys. The secret is a smooth tomato-cashew base finished with butter and a little cream.

• Prep15 min
• Cook25 min
• Serves3
• TypeVeg

Ingredients

• 250 g paneer, cubed
• 3 large tomatoes, chopped
• 10 cashews, soaked for 15 minutes
• 2 tbsp butter and 1 tbsp oil
• 1 onion, chopped
• 1 tsp ginger-garlic paste
• 1 tsp Kashmiri chilli powder
• 1/2 tsp garam masala
• 1 tsp kasuri methi
• 1 tsp sugar, salt to taste
• 3 tbsp fresh cream

Method

1. Boil the tomatoes, onion and cashews in a cup of water for 8 minutes. Cool and blend to a very smooth puree.
2. Heat butter and oil in a pan. Add ginger-garlic paste and cook for 30 seconds.
3. Pour in the puree, add chilli powder, salt and sugar. Cook for 8 to 10 minutes until the butter separates.
4. Add the paneer cubes and 1/2 cup warm water. Simmer for 5 minutes.
5. Finish with garam masala, crushed kasuri methi and cream. Switch off the flame.
6. Garnish with a swirl of cream and serve hot.

Tips for the best result

• Soak paneer in warm water for 10 minutes to keep it soft.
• Strain the puree through a sieve for a restaurant-smooth gravy.
• A pinch of sugar balances the sourness of tomatoes.

Frequently asked questions