Jain Paneer Butter Masala Recipe

Ingredients

• 200 gpaneer (cottage cheese), cut into cubes
• 60 ml (1/4 cup)ghee
• 35 g (1/4 cup)cashews
• 3–4Kashmiri red chillies
• 300 g (1 1/4 cups)ripe red tomatoes, chopped
• to tastesalt
• 1 teaspoonsugar
• 1 teaspoonred chilli powder
• 1 teaspoongaram masala powder
• 120 ml (1/2 cup)water
• 1 tablespoonkasuri methi (dried fenugreek leaves)
• 1 tablespoonfresh coriander, chopped
• to tastecream, for garnishing

Instructions

1. 1

   Fry chillies and cashews

   Heat the ghee in a heavy-based kadhai or wok over a medium heat. Add the red chillies and cashews and fry for 10–20 seconds.

2. 2

   Cook the tomatoes

   Add the chopped tomatoes and season with salt. Cook until they are soft and mushy and the oil begins to separate from the masala.

3. 3

   Blend the masala

   Stir in the water, then turn off the heat. Transfer the tomato mixture to a blender and blend to a smooth paste.

4. 4

   Strain the sauce

   Return the makhani sauce to the same pan. Pass it through a sieve or fine mesh to make a smooth gravy.

5. 5

   Season and simmer

   Add the red chilli powder, sugar, garam masala and salt, then stir to combine. Bring the gravy to the boil once, lower the heat and simmer for 3–5 minutes. Taste and adjust the seasoning.

6. 6

   Cook the paneer

   Add the paneer cubes and stir to coat them in the gravy. Turn the heat to low and cook for 5 minutes.

7. 7

   Finish the curry

   Crush the kasuri methi leaves and stir them through the curry. Garnish with cream and chopped fresh coriander.

8. 8

   Serve the curry

   Serve the paneer butter masala with chapati or naan.

What is paneer butter masala?

Paneer butter masala, also known as paneer makhani, is an Indian curry of paneer in a smooth, rich tomato sauce. This Jain-style version leaves out onion, garlic and ginger, relying instead on tomatoes, cashews, spices and dried fenugreek for its flavour.

Frying the chillies and cashews in ghee builds flavour at the start, while blending and straining the tomato mixture gives the gravy its silky consistency.

Nutrition and macros by portion

The nutrition label shows one serving as written: 336 calories, 11g protein, 14g carbs, 28g fat.

The paneer contributes protein and some of the fat, while ghee and cashews supply much of the sauce’s richness. Tomatoes and sugar account for most of the carbohydrates. Pair a serving with vegetables and choose a moderate portion of naan or chapati to round out the plate.

Building the tomato base

Ripe tomatoes: choose red, fully ripe tomatoes so the sauce has a rounded flavour. Cook them until thoroughly soft and wait for the oil to begin separating from the masala before blending.

Cashews: these add body and a mild richness to the sauce. Fry them briefly with the chillies, keeping them moving so they do not catch.

Getting a smooth gravy

Blend carefully: add the water to the cooked tomato mixture, then blend until no coarse pieces remain. Follow your blender’s guidance for hot liquids, and avoid filling it too high.

Strain patiently: pass the blended sauce through a sieve or fine mesh before seasoning it. This removes skins and any remaining pieces for a more even texture.

Balancing the flavour

Chilli: Kashmiri chillies and chilli powder contribute colour and warmth, but their strength can vary. Start with the listed amounts and taste the sauce after it simmers.

Sugar and salt: the small amount of sugar softens the tomato’s acidity, while salt brings the other flavours forward. Adjust both to taste before adding the paneer.

Cooking the paneer

Gentle heat: once the paneer is in the sauce, keep the pan over low heat and cook it for 5 minutes. A vigorous boil can make paneer firmer, so stir gently rather than stirring constantly.

Final aroma: crush the kasuri methi between your fingers before mixing it in. Add the coriander and cream at the end so they remain fresh and distinct.

What to serve with it

Bread: chapati or naan is suggested for scooping up the thick gravy. Warm the bread just before serving.

A fresh side: serve with a crisp salad or simply cooked vegetables to bring contrast to the creamy curry.

Recipe notes & tips

• Use ripe, red tomatoes for a well-coloured sauce.
• Fry the chillies and cashews briefly; they need only 10–20 seconds.
• Let the cooked tomato mixture cool enough to blend safely.
• Strain the sauce for the smooth texture associated with makhani gravy.
• Taste the gravy after simmering and adjust the salt and chilli to suit your preference.
• Crush the kasuri methi just before adding it to release its aroma.

Variations

• Milder curry: use fewer Kashmiri chillies and reduce the chilli powder.
• Extra creamy: add a little more cream as a garnish.
• More tomato-led: use especially ripe tomatoes and keep the sugar to taste.
• Tofu option: replace the paneer with firm tofu for a different version.
• More vegetables: add cooked peas or lightly cooked capsicum along with the paneer.

Common mistakes to avoid

• Burning the cashews: fry them only for 10–20 seconds and keep an eye on the pan.
• Undercooking the tomatoes: wait until they are mushy and the oil begins to separate before blending.
• Skipping the sieve: strain the blended sauce if you want a smooth gravy.
• Boiling the paneer hard: keep the heat low for its 5-minute cook in the sauce.
• Adding too much chilli at once: taste the gravy and adjust the seasoning gradually.
• Leaving the fenugreek whole: crush the kasuri methi before stirring it in.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until piping hot, stirring carefully; add a splash of water if the gravy has thickened.

Frequently asked questions