Paneer Butter Masala Recipe

Soak cashews in a hot water for 15 to 20 minutes. When the cashews are soaking, you can prep the other ingredients like chopping tomatoes, preparing ginger-garlic paste, slicing paneer etc.

Then drain and add the soaked cashews in a blender or mixer-grinder.

Add 2 to 3 tablespoons water and blend to a smooth and fine paste without any tiny bits or chunks of cashews.

In the same blender add the roughly chopped tomatoes. No need to blanch the tomatoes before blending.

Blend to a smooth tomato puree. Set aside. Don’t add any water while blending the tomatoes.

Melt butter in a pan on a low heat. Add tej patta and fry for 2 to 3 seconds or till the oil become fragrant.

Add ginger-garlic paste and sauté for about 10 to 12 seconds till the raw aroma disappears.

Add the tomato puree and mix. Cook for 5 to 6 minutes stirring a few times on low to medium heat.

Next add kashmiri red chili powder and stir again. Continue to sauté till the oil starts to leave the sides of the tomato paste. The tomato paste will thicken considerably and will start coming together as one whole lump.

Then add cashew paste and stir well. Sauté the cashew paste for a few minutes till the oil begins to leave the sides of the masala paste.

The cashew paste will begin to cook fast. Approx 3 to 4 minutes on a low heat. So keep stirring non-stop.

Add water and mix very well. Simmer on a low to medium-low heat.

The curry will come to a boil. 

After 2 to 3 minutes of boiling, add ginger julienne. Reserve a few for garnishing. The curry will also begin to thicken.

Add julienned ginger and green chillies, salt and sugar and simmer till the curry begins to thicken.

After 3 to 4 minutes, add slit green chillies. also add salt as per taste and ½ to 1 teaspoon sugar (optional).

You can vary the sugar quantity from ¼ tsp to 1 teaspoon or more depending on the sourness of the tomatoes. Sugar is optional and you can skip it too. If you add cream, then you will need to add less sugar.

Mix very well and simmer for a minute.

After the gravy thickens to your desired consistency, then add the paneer cubes and stir gently. I keep the gravy to a medium consistency.

After that add crushed kasuri methi (dry fenugreek leaves), garam masala and cream. Gently mix and then switch off the heat.

Garnish the curry with coriander leaves and ginger julienne.

You can even dot the gravy with some butter or drizzle some cream.

Serve Paneer Butter Masala hot with plain naan, garlic naan, roti, paratha or steamed basmati or jeera rice or even peas pulao.

Side accompaniments can be an onion-cucumber salad or some pickle. Also serve some lemon wedges by the side.

Store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently with a splash of water or milk if needed.