Paneer Butter Masala
A rich, velvety North-Indian curry of tender paneer cubes simmered in a silky tomato-cashew gravy finished with butter and fenugreek.
Equipment
Ingredients
Gravy
ghee
3 tbsp
bay leaf
1 piece
green cardamom
2 piece
cloves
3 piece
ginger (chopped)
25 g
garlic (crushed)
3 clove
green chili (halved)
1 piece
onion (sliced)
2 piece
Kashmiri red chili (deseeded, dried)
2 piece
cashew nuts
18 piece
tomato (quartered)
6 piece
salt
1 tsp
degi red chili powder
0.5 tsp
water
360 ml
kewra water
2 drop
Curd Mixture
degi red chili powder
1 tsp
coriander powder
1 tsp
turmeric powder
0.25 tsp
curd
3 tbsp
butter (cubed)
3 piece
Paneer
paneer (cubed)
200 g
salt
1 tsp
water (warm)
500 ml
Onion Tomato Masala
butter
4 tbsp
onion (chopped)
1 piece
degi red chili powder
0.5 tsp
tomato (chopped)
1 piece
Finishing
honey
1 tbsp
butter
2 tbsp
dried fenugreek leaves
1 tbsp
Garnish
fresh curd
2 tbsp
fresh coriander leaves
2 tbsp
Instructions
Soak Paneer
Place paneer cubes in warm salted water and set aside.
Prepare Curd Mixture
Combine degi red chili powder, coriander powder, turmeric powder, curd and butter; mix well.
Sauté Aromatics
Heat ghee in a kadai; add bay leaf, cardamom, cloves, ginger, garlic, green chili and sliced onion; sauté until onions are translucent.
Cook Curd Mixture
Add prepared curd mixture and Kashmiri chilies; cook 2–3 minutes until fragrant.
Add Tomatoes & Cashews
Add cashews, tomatoes, salt, degi chili powder; sauté 2 minutes on medium-high.
Simmer Gravy
Pour in water, cover and cook 10–12 minutes until tomatoes soften.
Finish & Blend Gravy
Add kewra water, cool slightly then blend into a smooth paste; set aside.
Sauté Onion for Tempering
Heat butter in a kadai; sauté chopped onion until translucent.
Add Tomato & Chili
Add degi chili powder; cook 30 seconds then add chopped tomato and cook until soft.
Combine & Season
Pour prepared gravy into wok; add butter, honey and fenugreek leaves; mix and bring to a boil.
Add Paneer
Gently add soaked paneer cubes (without water) and simmer 4–5 minutes on medium heat.
Garnish & Serve
Switch off heat; garnish with fresh curd and coriander leaves. Serve hot.
Original recipe
Storage
Paneer may become firm when chilled; add a splash of water when reheating to loosen gravy.
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