Paneer Butter Masala RESTAURANT STYLE

Ingredients

• 1 mediumonion, finely diced
• 3garlic cloves
• 2.5 cmfresh ginger
• 360 gpaneer, diced into bite-sized pieces
• 240 ml (1 cup)tomato purée
• 240 ml (1 cup)water
• 5 ml (1 teaspoon)sugar
• 15 ml (1 tablespoon)butter
• 15 ml (1 tablespoon)oil
• 45 g (⅓ cup)cashews, ground to a powder
• 80 ml (⅓ cup)double cream
• 7.5 ml (1½ teaspoons)salt
• 5 ml (1 teaspoon)fennel seeds
• 5 ml (1 teaspoon)cumin seeds
• 3green cardamom pods
• 1bay leaf
• 1cinnamon stick
• 7.5 ml (1½ teaspoons)dried fenugreek leaves (kasoori methi)
• 2.5 ml (½ teaspoon)ground turmeric
• 5 ml (1 teaspoon)ground cumin
• 5 ml (1 teaspoon)ground fennel
• 5 ml (1 teaspoon)chilli powder
• 5 ml (1 teaspoon)ground cinnamon
• 2.5 ml (½ teaspoon)garam masala

Instructions

1. 1

   Prepare aromatics

   Pound or finely grate the garlic and ginger.

2. 2

   Bloom whole spices

   Set a skillet or pan over medium heat and add the oil. Once hot, add the cumin and fennel seeds, bay leaf, cardamom and cinnamon stick. Rub 1 teaspoon of the dried fenugreek leaves between your palms and add them to the pan. Stir, then add the garlic and ginger and cook for a few seconds.

3. 3

   Cook onion spices

   Add the onion, salt and turmeric, stir and cook for 1 minute. Stir in the ground cumin, ground fennel and chilli powder, then cook for 2 minutes.

4. 4

   Simmer tomato sauce

   Add the tomato purée, 1 cup of water, sugar and the remaining ½ teaspoon of salt; stir to combine. Mix in the ground cinnamon, cover the pan and simmer for 15 minutes.

5. 5

   Add paneer

   Add the diced paneer, the remaining fenugreek leaves and the garam masala. Sauté for 1 minute.

6. 6

   Finish the curry

   Add the butter, ground cashews and cream. Stir and simmer for 1 minute.

7. 7

   Serve warm

   Serve warm with a drizzle of cream on top.

What is paneer butter masala?

Paneer butter masala is an Indian curry of paneer in a spiced tomato sauce enriched with butter, cream and often ground nuts. It is commonly served in restaurants, though recipes and spice blends vary.

This version builds flavour with whole and ground spices, then uses cashews and cream to round out the tomato. The paneer is added near the end so it stays soft rather than cooking for the full simmer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 20g protein, 25g carbs, 48g fat.

Paneer, cream, butter and cashews contribute much of the fat, while paneer is also the main source of protein. Tomato purée, onion and the small amount of sugar supply most of the carbohydrates. For a more balanced plate, serve a moderate portion with plenty of vegetables and rice or flatbread to suit your appetite.

Build the spice base

Whole spices: Cumin and fennel seeds, cardamom, bay leaf and cinnamon go into the hot oil first. This brief cooking helps release their aroma before the garlic and ginger are added.

Ground spices: Turmeric, cumin, fennel, chilli and cinnamon season the onion and tomato in stages. Keep the heat moderate and stir so the spices do not catch on the base of the pan.

Get the sauce texture right

Tomato simmer: The covered 15-minute simmer gives the tomato purée time to mingle with the spices. Keep it at a gentle bubble rather than a vigorous boil.

Cashew finish: The ground cashews and cream thicken and soften the sauce’s flavour. Stir them in well at the end, then simmer only for the stated minute.

Keep the paneer tender

Paneer: Cut the cheese into similar bite-sized pieces so they warm evenly. The method gives it just 1 minute in the sauce before the final additions, helping preserve its soft texture.

Fenugreek: Rub the leaves between your palms to crumble them before adding them. The recipe divides them between the spice base and the finished curry.

Plan the cooking time

A little preparation makes the 30-minute total easier to manage: dice the onion, prepare the garlic and ginger, and measure out the spices before heating the oil. Once the tomato sauce is covered, you can get the paneer and finishing ingredients ready.

Follow the simmering times in order, particularly the 15 minutes for the tomato sauce. Add the paneer and creamy ingredients only at the end.

What to serve with it

Rice: Plain basmati rice is a simple partner for the rich, saucy curry. Spoon the sauce over the rice so none is left behind.

Bread: Serve with naan or roti for scooping. A fresh salad or lightly cooked vegetables can add a crisp contrast to the creamy sauce.

Recipe notes & tips

• Measure and arrange the whole and ground spices before you start cooking.
• Keep the heat at medium so the aromatics and ground spices do not scorch.
• Stir the sauce before covering the pan to prevent ingredients from sticking.
• Cut the paneer into evenly sized cubes for consistent warming.
• Rub the dried fenugreek between your palms just before adding it to the pan.

Variations

• Adjust the chilli: Use less chilli powder for a milder sauce.
• Add vegetables: Stir in peas near the end so they warm through without losing their shape.
• Use a smoother sauce: Blend the tomato sauce before adding the paneer, taking care with the hot liquid.
• Swap the garnish: Finish with chopped coriander instead of, or alongside, the cream drizzle.
• Serve with bread: Pair the curry with naan or roti in place of rice.

Common mistakes to avoid

• Scorching the spices: Keep the pan at medium heat and stir frequently as the aromatics cook.
• Adding paneer too early: Follow the method and add it after the tomato sauce has simmered.
• Boiling the finished sauce hard: Use a gentle simmer when warming the paneer and creamy additions.
• Leaving cashew lumps: Grind the cashews to a fine powder before adding them.
• Forgetting to divide the fenugreek: Use 1 teaspoon in the spice base and add the remainder with the paneer.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat gently in a pan until piping hot, stirring carefully; loosen the sauce with a splash of water if it has thickened.

Frequently asked questions