Paneer Butter Masala

Creamy Indian cottage cheese curry

Rich and creamy Paneer Butter Masala with tender paneer cubes in a velvety tomato-based gravy, perfect for Iftar celebrations.

30Min

4Servings

485Cal

MediumLevel

VegetarianGluten freeKid friendlyvegetarian

#curry#vegetarian#paneer#indian#iftar

Equipment

Chef's knife

Cutting board

Heavy-bottomed pan

Stovetop

Spatula

Blender

Serving plate

Ingredients

Main Ingredients

paneer cheese (cubed)

400 g

butter (melted)

60 g

onion (chopped)

2 pcs

tomato (chopped)

4 pcs

garlic (minced)

4 pcs

ginger (minced)

15 g

heavy cream

150 ml

cashew nuts (soaked)

30 g

Spices & Seasonings

garam masala

8 g

cumin powder

4 g

coriander powder

4 g

turmeric powder

2 g

red chili powder

4 g

salt

6 g

sugar

5 g

Instructions

Prepare Ingredients

Cube the paneer, chop onions and tomatoes, mince garlic and ginger.

10 min

Soak cashews in warm water for 10 minutes for smoother gravy

Make the Base Gravy

Sauté onions until golden, add ginger-garlic paste, then tomatoes and spices.

8 minMedium heattimer 5 min

Cook until oil separates from the masala for best flavor

Blend the Gravy

Cool the mixture slightly and blend with soaked cashews until smooth.

3 min

Let the mixture cool slightly before blending to avoid hot splashes

Finish the Curry

Return gravy to pan, add cream, butter and paneer cubes. Simmer gently.

7 minLow heattimer 5 min

Add paneer last to prevent it from becoming tough

Serve

Garnish with fresh cream and serve hot with naan or rice.

2 min

Original recipe

YouTubeRecipe by MahimMakes

Storage

Fridge: 2 days

Freezer: 30 days

Reheat: Microwave 2-3 minutes or stovetop with splash of water

Paneer may become firm when refrigerated; add water when reheating to restore consistency

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