Paneer Butter Masala Recipe

Prepare paneer

Cut paneer into 2 cm cubes. Optional: shallow-fry cubes in 1 tbs oil or butter over medium-high heat until lightly golden (about 2 minutes per side) to add texture. Drain on paper towel and set aside.

Finish dish

When sauce is ready and simmering, add the paneer cubes and 4 tbs butter. Stir gently to combine and simmer 3–4 minutes so paneer absorbs the flavors. Stir in 120 ml fresh cream, 1 tsp kasuri methi (crumble between palms before adding), 1 tsp lemon juice and adjust salt (about 1 tsp). Sprinkle 1 tsp garam masala and 1 tsp brown sugar or honey; stir and simmer 2 minutes. Turn off heat and garnish with chopped cilantro and toasted slivered almonds.

Roast and blend tomatoes & aromatics

If using fresh tomatoes: score a cross on the bottom and blanch in boiling water 60–90 seconds, then plunge into ice water; peel and roughly chop. In a blender, combine tomatoes, 1 cup chopped onion, 1 inch ginger, and 4 garlic cloves. Blend to a smooth puree. For extra depth, roast the tomato puree in a skillet for 8–10 minutes until it darkens slightly and the raw smell disappears.

Cook the masala base

Heat 2 tbs vegetable oil and 2 tbs butter in a large sauté pan over medium heat. Add 1 tsp cumin seeds, 1 bay leaf, 2 cardamom pods and 1-inch cinnamon stick; fry 30 seconds until aromatic. Add the blended tomato-onion puree. Cook over medium-low heat, stirring occasionally, until the mixture thickens and oil starts separating from the edges, about 12–15 minutes.

Spice the sauce

Once the tomato-onion base has reduced, add 1 tsp turmeric, 1 tsp ground coriander, 1 tsp red chili (or Kashmiri) powder, and 1 tsp salt. Stir and cook 2–3 minutes to bloom the spices. If the sauce becomes too thick, add up to 100–150 ml water to reach a thick, saucy consistency. Continue simmering 4–5 minutes to meld flavors.

Adjust texture

If you prefer an ultra-smooth sauce, remove whole spices (bay leaf, cardamom pods, cinnamon) before blending. Use an immersion blender or transfer the cooked masala to a blender and puree until silky. Return to pan and add up to 250 ml water gradually to achieve desired thickness. Simmer 3–4 minutes after blending.

Taste the sauce and balance flavors with 1 tsp brown sugar or honey and additional salt if needed. Add paneer and finish as described in 'Paneer & finishing'. Serve hot with naan, roti or steamed basmati rice.