Paneer Butter Masala
A rich and creamy Indian curry with soft paneer cubes in a luscious, buttery tomato gravy.
55m5Servings
Nutrition
245kcal
11gProtein
20gCarbs
14gFat
Ingredients
Paneer
300 g
Oil
1 tbsp
Onion
2 whole
Red Chilies
10 whole
Tomato
3 whole
Salt
To taste
1 tsp
Cashew Nuts
¼ cup
Ghee
3 tsp
Kashmiri Chili Powder
2 tsp
Garam Masala
1 tsp
Kasuri Methi
1 tsp
Coriander Leaves
A few leaves
1 handful
Unsweetened Khoya
50 g
Milk
3 tbsp
Fresh Cream
2 tbsp
Sugar
1 tsp
Water
¼ cup
Instructions
1Prepare the Base Ingredients
Chop Vegetables
Finely chop the onions and tomatoes.
Grind Khoya
Blend the khoya with milk to form a smooth paste.
2Cook the Gravy Base
Sauté Aromatics
Heat oil in a kadai. Add onions, red chilies, tomatoes, and cashews. Sauté well until softened.
Cook Until Mushy
Add salt and cook until the tomatoes are soft and mushy. Turn off the stove.
Blend to Paste
Allow the mixture to cool slightly, then blend into a smooth paste.
Temper Spices
Heat ghee in the same kadai. Add Kashmiri chili powder and immediately pour in the blended paste. Rinse the blender with a little water and add it to the kadai.
Add Spices and Simmer
Stir in garam masala, kasuri methi, and chopped coriander leaves. Cover and let the mixture simmer on low heat for 10 minutes.
3Finish the Curry
Add Creaminess
Mix in the fresh cream, the prepared khoya mixture, and sugar. Stir well until the gravy is rich and glossy.
Adjust Consistency
Add water to reach your desired consistency. Season with salt to taste and mix everything thoroughly.
Cook Paneer
Add the paneer cubes to the gravy. Cover and cook on low flame for 10 minutes, allowing the paneer to absorb the flavors.
4Serve
Serve Hot
Turn off the stove. Serve the Paneer Butter Masala hot, optionally with a dollop of butter on top.
Tips
Don't overcook the paneer, as it can turn rubbery; always simmer on low heat.
For a smoother gravy, ensure the base is blended into a very fine paste.
Add cream and khoya on low heat to prevent the gravy from curdling.