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Paneer Butter Masala Recipe

Name: Anjappar Indian Cuisines Paneer Butter Masala Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 g paneer (cubed, 1-inch); 200 ml hot water (optional, for softening paneer); 0.5 tsp salt (for blanching); 400 g ripe tomatoes (or canned crushed tomatoes); 1 cup onion (medium, roughly chopped); 1 tbs ginger (fresh, roughly chopped); 4 cloves garlic cloves (roughly chopped); 2 tbs vegetable oil; 3 tbs unsalted butter; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 tsp kashmiri red chili powder (for color); 0.5 tsp garam masala; 1 tsp kasuri methi (dried fenugreek leaves, crushed); 0.25 tsp turmeric powder; 1 tsp salt; 120 ml heavy cream; 30 g cashews (soaked in hot water 20 minutes); 60 ml water (for blending cashews); 2 tbs fresh cilantro (chopped); 0.5 tsp lemon juice (optional); 1 tbs additional butter (for glazing)

Inspired by Anjappar Indian Cuisine

Time50m

Serves4

Make Paneer Butter Masala Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Paneer & Prep

14 1/8 oz (400 g) paneer (cubed, 1-inch)

7/8 cup (200 ml) hot water (optional, for softening paneer)

1/2 tsp salt (for blanching)

Tomato-onion Masala

14 1/8 oz (400 g) ripe tomatoes (or canned crushed tomatoes)

1 cup onion (medium, roughly chopped)

1 tbs ginger (fresh, roughly chopped)

4 cloves garlic cloves (roughly chopped)

2 tbs Tuscany sunflower oil

3 tbs Unsalted butter

Spices & Seasoning

1 tsp Coriander powder

1/2 tsp Cumin powder

1 tsp kashmiri red chili powder (for color)

1/2 tsp Garam masala

1 tsp kasuri methi (dried fenugreek leaves, crushed)

1/4 tsp turmeric powder

1 tsp Celtic sea salt

Creamy Finish

1/2 cup (120 ml) Heavy cream

1.06 oz (30 g) cashews (soaked in hot water 20 minutes)

1/4 cup (60 ml) water (for blending cashews)

Garnish & Optional

2 tbs fresh cilantro (chopped)

1/2 tsp lemon juice (optional)

1 tbs additional butter (for glazing)

Method

Paneer & Prep

Soften paneer (optional)

If paneer is very firm or refrigerated, briefly soak the cubed paneer in 200 ml hot (not boiling) salted water for 8–10 minutes, then drain and pat dry. This keeps paneer soft in the final curry.

Tomato-onion Masala

Cook vegetables for puree

Heat 2 tbs oil in a skillet over medium heat. Add chopped onion and sauté until translucent and beginning to brown at the edges, about 8–10 minutes. Add chopped garlic and ginger and sauté another 1–2 minutes until fragrant.

Simmer tomatoes

Add the tomatoes (fresh chopped or canned) to the skillet, stir, bring to a simmer and cook 8–10 minutes until tomatoes break down and mixture thickens. Remove from heat and let cool slightly.

Blend to smooth puree

Transfer the cooled onion-tomato-ginger-garlic mixture and the soaked cashews (drained) to a blender. Add 60 ml water and blend to a very smooth, velvety puree. If needed, strain for extra silkiness. Set aside.

Spices & Seasoning

Build the gravy

In a wide pan or kadhai, melt 3 tbs unsalted butter over medium-low heat. Add the prepared tomato-onion-cashew puree. Cook the puree on medium-low, stirring frequently to prevent sticking, for 8–10 minutes until the raw tomato smell disappears and oil/butter starts to separate slightly at the edges.

Add dry spices

Stir in coriander powder, cumin powder, turmeric, Kashmiri chili powder, and salt. Cook the masala another 2–3 minutes to toast the spices and integrate flavors.

Finish spices

Reduce heat to low and add garam masala and crushed kasuri methi. Stir well and cook 30 seconds to bloom the aromatic spices.

Creamy Finish

Cream and add paneer

Slowly stir in the heavy cream to the gravy, combining until smooth. Gently add the paneer cubes and simmer on low for 4–6 minutes so the paneer warms through and absorbs some sauce. Do not boil vigorously; maintain a gentle simmer.

Garnish & Optional

Adjust seasoning and garnish

Taste and adjust salt or add 1/2 tsp lemon juice if you want a touch of brightness. Stir in 1 tbs additional butter for a glossy finish. Sprinkle chopped cilantro on top and serve hot.