How to Make Paneer Butter Masala, Step by Step
This creamy Restaurant Style Paneer Butter Masala is rich, creamy and has pieces of paneer tossed in a tomato and cashew based curry. Goes so well with naan or rice!
Servings: 4
Ingredients
- 2 teaspoons oil 10 ml , divided, I used avocado oil, use any flavorless oil
- 1 bay leaf
- ½ inch cinnamon stick
- 3-4 whole cloves
- 6-7 large garlic cloves 25 grams , roughly chopped
- 1 & ½ inch ginger 15 grams , roughly chopped
- 1 large white onion 180 grams , roughly chopped
- 3-4 medium tomatoes 460 grams , roughly chopped
- 10-15 whole cashews raw
- 1 cup water 8 oz
- 2 tablespoons unsalted butter
- ½ teaspoon red chili powder
- ½ teaspoon kashmiri red chili powder
- ½ teaspoon garam masala + 1/4 teaspoon , if needed
- ¼ teaspoon cardamom powder
- 1 teaspoon sugar
- ¾ teaspoon salt or to taste
- ½-1 tablespoon tomato paste optional
- 3-4 tablespoons cream 45-60 ml
- 250 grams paneer cut into cubes
- 2 teaspoons crushed kasuri methi dried fenugreek leaves
- chopped cilantro to garnish
Instructions
- Heat 1 teaspoon oil in a pan on medium heat. Once the oil is hot, add 1 bay leaf, ½-inch cinnamon stick, 3-4 cloves and sauté for a few seconds.
- Then add 6-7 garlic cloves (roughly chopped), 1 & ½ inch ginger (roughly chopped) and 1 large white onion (roughly chopped) and sauté for 2 to 3 minutes until the onion is translucent.
- Add 3-4 medium tomatoes (roughly chopped), and 10-15 raw cashews and mix. Then add 1 cup water. Cover the pan with a lid and cook on medium heat for 15 minutes.
- After 15 minutes, remove the pan from heat. Remove the bay leaf, cinnamon stick and cloves from the pot. Then let the mixture cool down a bit and then transfer to a blender. It’s important to let it cool down a bit else it will all blow up from the mixer. Grind the masala to a smooth paste and set aside.
- To the same pan now add 2 tablespoons butter along with remaining 1 teaspoon oil on medium heat.
- Once the butter melts, add ½ teaspoon red chili powder and ½ teaspoon Kashmiri red chili powder and fry for a few seconds. This will give the curry a nice orange-red color.
- Then add the ground paste back into the pan along with ½ teaspoon garam masala (start with ½ teaspoon and add the remaining ¼ teaspoon at the end only if you feel like the curry needs that extra bit of garam masala after taste testing), ¼ teaspoon cardamom powder, 1 teaspoon sugar, ¾ teaspoon salt and ½-1 tablespoon tomato paste (if using). Mix well and cook for 1-2 minutes.
- Then add 3-4 tablespoons heavy cream and mix.
- Add in 250 grams of paneer (cut into cubes) and cook for 2 to 3 minutes on medium heat. Finally add 2 teaspoons kasuri methi (crushed).
- Garnish paneer butter masala with cilantro if you like and serve hot with naan or rice!
Video
Notes
- If you want to make this vegan, use vegan butter in place of regular butter, coconut milk or cream in place of heavy cream and tofu in place of paneer.
- You can add water or milk to thin down the curry and adjust as per the consistency you prefer.
- Do not overcook the paneer, it makes the paneer hard and chewy.
Nutrition
Calories: 365kcal | Carbohydrates: 15g | Protein: 11g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 71mg | Sodium: 494mg | Potassium: 452mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1655IU | Vitamin C: 23.3mg | Calcium: 338mg | Iron: 0.8mg