Paneer Butter Masala Recipe

Prepare and lightly brown paneer

Cut paneer into 2-cm (3/4-inch) cubes. Heat 1 tbs oil and 1 tbs ghee in a wide skillet over medium heat. When hot, add paneer cubes in a single layer, sprinkle 1 tsp salt and 1 tsp black pepper, and fry until each side is lightly golden (3–4 minutes per side). Remove and set aside on a plate lined with paper towel.

Optional charred edges

For additional smoky notes, you may char a few pieces directly over an open flame for 10–20 seconds per side, turning carefully until you see slight brown spots. Set aside with the rest of the paneer.

Caramelise the onions

Finely slice the onions to measure about 2 cups. Heat 2 tbs oil and 2 tbs butter in a heavy-bottomed pan over medium-low heat. Add 1 tsp cumin seeds, 3 green cardamom pods (crushed slightly), 1 cinnamon stick and 1 bay leaf. After 30 seconds when fragrant, add the sliced onions and a pinch of salt. Cook slowly, stirring frequently, until deeply golden and caramelised, about 25–30 minutes. Lower the heat if onions brown too fast.

Prepare tomato-ginger-garlic puree

While onions are caramelising, roughly chop the tomatoes (or open canned tomatoes) and combine in a blender with 2 tbs grated ginger, 2 tbs grated garlic and 1 green chili (optional). Blend to a smooth puree. If using fresh tomatoes, you can blanch and peel them first for a smoother sauce.

Cook tomato sauce

When onions are deeply golden, push them to the side and add the tomato-ginger-garlic puree to the pan. Stir to combine, add 1 tsp sugar and 1 tsp salt. Cook on medium heat until the raw tomato smell disappears and oil begins to separate from the sauce, about 12–15 minutes, stirring occasionally.

Add ground spices

Lower the heat to medium-low. Sprinkle in 1 tsp red chili powder, 1 tsp Kashmiri red chili powder (optional for color), 1 tsp turmeric, 2 tsp coriander powder and stir well. Cook for 2–3 minutes to roast the spices in the sauce, stirring so they don’t burn.

Cashew cream

While spices cook, soak 10 cashews in 60 ml hot water for 10 minutes. Drain and blend to a smooth paste adding 1–2 tbs water as needed. Add this cashew paste to the sauce and simmer 3–4 minutes to thicken and lend creaminess.

Simmer paneer in sauce

Gently add the fried paneer cubes to the simmering sauce and coat them evenly. Pour 120 ml fresh cream into the pan and stir gently. Simmer on low for 5–7 minutes so the paneer soaks some sauce but does not overcook and become rubbery.

Add final seasonings

Crush 1 tsp kasuri methi between your palms and sprinkle into the curry. Add 1 tsp garam masala, 1 tbs butter, and 1 tsp lemon juice. Stir carefully to combine. Taste and adjust salt, sugar or lemon as needed. Finish with 2 tbs chopped fresh coriander.

Smoke the curry

If you want a slightly smoked character as described, heat the small piece of charcoal directly on a gas flame until red hot (use tongs). Place a small metal bowl or foil in the center of the paneer curry, put the hot charcoal in it, and immediately drizzle 1 tsp ghee or butter over the charcoal. Cover the pan with a tight lid to trap smoke for 3–5 minutes. Remove the charcoal and bowl carefully, stir the curry and serve.