I love this Indian Paneer recipe that blends cubed paneer, rich butter, pureed tomatoes, and cashew paste in a velvety curry. Infused with spices like cumin and kasuri methi and finished with fresh cream, it delivers a unique sweet-spicy balance. I invite you to read on for more details today.

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I absolutely love making this Paneer Butter Masala recipe because it’s one of the most popular curries when it comes to Indian paneer dishes. I used 250 gms paneer cut into cubes, 3 tbsp of butter and even a little oil to start things off along with some pureed tomatoes to give the gravy its rich, tangy base.

I usually add ginger paste, garlic paste and a couple of slit green chilies so that, while the recipe remains mildly sweet, it also gets that needed spicy punch. I mix in 2 tbsp cashew paste, a generous 1/2 cup of fresh cream and a pinch of kasuri methi which truly blends everything beautifully with flavors of cumin seeds, red chili powder, turmeric powder, coriander powder, garam masala, sugar and salt.

This dish has quickly become a go-to for lunch and dinner, served best with fresh roti or naan, perfect for any vegetarian simple indian dinner or lunch.

Why I Like this Recipe

I really love this paneer butter masala recipe for a bunch of reasons. First, I appreciate how the paneer cubes soak up that rich, buttery sauce. There’s something so comforting about the way the butter and fresh cream blend together with tomatoes and spices that makes every bite feel homey. Second, I find it exciting that the steps are easy enough for me to follow but still let me experiment a little bit. I mean, frying the spices till they’re aromatic and then watching the flavors come alive in a simmering gravy is just cool. Third, I like how mildly sweet and spicy the dish turns out; it gives a perfect balance that isn’t too overwhelming, which really matches my taste buds. Lastly, the dish is so versatile that I can enjoy it with roti, naan or even rice, making it a fantastic choice for both lunch and dinner.

Ingredients

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Paneer: Offers protein and a mild taste that makes this dish rich and nutritious.
Butter: Adds creaminess and a smooth flavor for a truly luxurious finish.
Tomatoes: Brings tangy and slightly sweet notes, plus extra vitamins and antioxidants.
Ginger Paste: Provides a warming, zesty kick that enhances the overall umami.
Fresh Cream: Creates a velvety texture while balancing all the spices perfectly.
Cashew Paste: Lends thickness, subtle sweetness, and extra richness to the gravy.
Oil: Keeps spices sizzling, aids smooth cooking, and prevents burning in pan.
Red Chili Powder: Infuses spiciness that livens up the dish beautifully.
Cumin Seeds: Adds a subtle earthy note and deep flavor base to the gravy.
Garam Masala: Blends a mix of spices, bringing warmth and complexity to taste.
Kasuri Methi: Imparts a unique aroma and subtle bitterness that enhances flavor.

Ingredient Quantities

Paneer – 250 gms, cut into cubes

Butter – 3 tbsp

Oil – 1 tbsp

Tomatoes – 4 medium, pureed

Ginger paste – 1 tbsp

Garlic paste – 1 tbsp

Green chilies – 2, slit

Cashew paste – 2 tbsp

Fresh cream – 1/2 cup

Kasuri methi – 1 tsp, crushed

Cumin seeds – 1/2 tsp

Red chili powder – 1 tsp

Turmeric powder – 1/4 tsp

Coriander powder – 1 tsp

Garam masala – 1/2 tsp

Sugar – 1 tsp

Salt – to taste

Water – as needed for the gravy

How to Make this

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1. Heat 1 tbsp oil along with 1 tbsp butter in a deep pan. Once the oil is hot, toss in 1/2 tsp cumin seeds and let them sizzle a bit.

2. Add 1 tbsp ginger paste, 1 tbsp garlic paste, and 2 slit green chilies. Stir and fry till they get aromatic.

3. Pour in the puree of 4 medium tomatoes and mix well. Let it cook until the oil starts separating from the sauce.

4. Now add 2 tbsp cashew paste, 1 tsp red chili powder, 1/4 tsp turmeric powder, and 1 tsp coriander powder. Stir everything together.

5. Pour in some water to reach your desired gravy consistency, then add salt to taste and 1 tsp sugar.

6. Bring the gravy to a simmer and then gently add 250 gms of paneer cubes. Let them soak up the flavors for a couple of minutes.

7. Crush 1 tsp kasuri methi between your palms and sprinkle it into the gravy along with the remaining 2 tbsp of butter.

8. Stir in 1/2 cup fresh cream and finish with 1/2 tsp garam masala.

9. Allow the curry to simmer on low heat for a few minutes so that all the flavors blend nicely.

10. Once done, remove from heat and serve hot with freshly baked roti, chapati, naan or a bowl of rice. Enjoy your delicious Paneer Butter Masala!

Equipment Needed

1. Deep pan or heavy-bottomed pot for cookin the curry
2. Measuring spoons to get the right amount of spices
3. Measuring cups for water and the fresh cream
4. Blender or food processor to puree the tomatoes
5. Wooden spoon or spatula to stir the ingredients well
6. Knife for slittting the green chilies
7. Cutting board to prep the green chilies and other ingredients
8. Ladle for serving the hot Paneer Butter Masala Enjoy!

FAQ

Can I use store-bought paneer or should it be fresh?

Both work fine, but fresh paneer usually gives a softer texture. If you're using store-bought, just make sure it's cut evenly.

Do I need to fry the paneer cubes before adding them to the gravy?

Frying isn’t mandatory, but lightly pan-frying them can add a bit of crunch and prevent them from breaking in the curry.

Can I adjust the spice level in this recipe?

Absolutely, you can tweak the amount of green chillies and red chili powder if you want it less or more spicy.

What should I do if the gravy seems too thick?

Simply add a bit more water until you reach the desired consistency. It's totally up to your personal taste.

Is there a substitute for cashew paste in this recipe?

Yes, you can use almond paste, but the flavor will be slightly different. Some people also mix a bit of yogurt to get a similar creaminess.

Paneer Butter Masala Recipe Substitutions and Variations

Instead of paneer, you can use firm tofu or even cooked chicken if you don’t mind switching to a non-veg version
You can swap butter with ghee as it adds a richer flavor and handles heat better than butter sometimes
If you’re short on cashew paste, blend soaked cashews or try almond paste to keep the creaminess in the sauce
Fresh cream can be replaced with heavy cream or coconut cream if you want a slightly different flavor profile

Pro Tips

• When you fry your ginger and garlic, dont overdo it – a quick sauté is enough to release their flavor without burning them
• Use super fresh tomatoes for the puree, cause fresher tomatoes make the whole dish taste way better
• Blend your cashews until smooth before adding them into the gravy, this helps measure the creaminess and avoids any chunky bits
• After adding the fresh cream, stir it all on very low heat so it doesnt curdle, just let it simmer slowly to keep the sauce rich and smooth