Paneer Butter Masala Recipe

Prep paneer

If paneer is very firm or refrigerated, soak the cubes in warm water for 10 minutes to soften. Drain and set aside.

Roast tomatoes & aromatics

Roast the tomatoes (whole or halved), the chopped onion, ginger and garlic under a broiler, on a hot skillet, or in a hot oven at 220°C (430°F) until skins are blistered and onion is lightly charred — about 12–15 minutes. This develops a sweet, smoky flavor.

Soak cashews

While roasting, place cashews in 60 ml warm water to soften for 10 minutes; reserve the soaking liquid.

Blend sauce

Transfer roasted tomatoes, onion, ginger and garlic to a blender. Add soaked cashews (with a little soaking liquid if needed), 50–150 ml water (start with 80 ml), and blend to a smooth, silky puree. Strain if you prefer an extra-smooth texture. Set aside.

Cook the puree

In a wide skillet over medium heat, add 20 g butter and 1 tbsp oil. When the butter foams, add cumin seeds, bay leaf and green cardamom. Sauté 20–30 seconds until aromatic. Add the tomato–cashew puree, turmeric, ground coriander and red chili powder. Stir, bring to a gentle simmer, cover and cook for 8–10 minutes, stirring occasionally so it doesn’t stick.

Finish sauce with cream

Uncover, add salt and sugar. Simmer uncovered 3–4 minutes to thicken slightly. Reduce heat to low, stir in heavy cream and remaining butter (30 g), reserving a little cream for garnish if desired. Simmer gently 2–3 minutes; do not boil vigorously after adding cream to prevent splitting.

Add paneer

Gently add paneer cubes to the sauce, stirring carefully to coat. If sauce is too thick, add up to 50–70 ml warm water to reach desired consistency. Simmer on very low heat 4–5 minutes so paneer absorbs flavors. Taste and adjust salt, sugar or chili.

When adding dry spices (turmeric, coriander, red chili), ensure they are added to the sauce after the initial sauté of whole spices so the raw flavor cooks off. Reserve garam masala to be sprinkled at the end (see finishing step).

Crush kasuri methi between your palms and sprinkle it into the sauce right after adding paneer and cream; stir to incorporate. This brings the signature dried-herb aroma.

Sprinkle garam masala over the finished curry just before serving and stir gently.

Turn off heat. Stir in remaining butter (10 g) and optional lemon juice to brighten flavors. Garnish with chopped cilantro and a swirl of reserved cream.

Serve hot with naan, roti or steamed basmati rice. Estimated resting time before serving: 2–3 minutes so flavors meld.