Paneer Butter Masala Recipe

Ingredients

• 30 ml (2 tablespoons)butter or cooking oil
• 1 largeonion, roughly chopped
• 30 ml (2 tablespoons)chopped ginger
• 4 clovesgarlic, crushed
• 400 g (14-ounce can)diced tomatoes; fire-roasted tomatoes work well
• 120 ml (½ cup)water
• 30 ml (2 tablespoons)cashew butter, or almond butter
• 5–10 ml (1–2 teaspoons), to tastesalt
• 15 ml (1 tablespoon), optionalbrown sugar
• 120 ml (½ cup), optionaldouble cream
• 350 g (12 ounces)paneer, cut into bite-sized cubes
• to servecoriander leaves
• 10 ml (2 teaspoons)chilli powder
• 5 ml (1 teaspoon)ground cumin
• 5 ml (1 teaspoon)ground coriander
• 5 ml (1 teaspoon)garam masala, or curry powder
• 2.5 ml (½ teaspoon)turmeric
• seeds from 4 podscardamom (omit if unavailable)

Instructions

1. 1

   Brown the onion

   Heat the butter in a large frying pan or medium-sized saucepan over medium-high heat. Add the onion, ginger and garlic and cook until the onion is very well browned, about 10 minutes.

2. 2

   Cook the spices

   While the onion cooks, combine the spices in a small bowl. Once the onion is well browned, add the spices and cook for 1 minute. Add the tomatoes and water, then scrape the bottom of the pan to loosen any stuck-on bits.

3. 3

   Blend the sauce

   Stir in the cashew butter, then carefully transfer the mixture to a blender. Blend on high until smooth and pour the curry back into the pan. Season to taste with salt and, if using, the sugar. If the curry is too thick, add another 120 ml (½ cup) of water.

4. 4

   Warm the paneer

   Add the cream, if using, and the paneer. Warm over medium-low heat for 3–4 minutes, covering the pan to prevent splatters. Serve with a little coriander on top.

What is paneer butter masala?

Paneer butter masala is an Indian curry featuring paneer in a smooth, warmly spiced tomato sauce. Paneer is a fresh cheese that holds its shape when gently heated, making it well suited to saucy dishes.

This version builds flavour by browning the onion and briefly cooking the spices, then blending the sauce until smooth. Cashew butter adds body, while cream is an optional extra for a richer finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 15g protein, 14g carbs, 32g fat.

Paneer and butter or oil supply much of this dish’s fat, while paneer also contributes protein. The tomatoes and optional sugar contribute carbohydrates; serve with a generous helping of vegetables alongside to balance the plate.

Build flavour in the pan

Onion: Give it the full cooking time so it becomes very well browned; this is a key flavour base for the sauce.

Spices: Mix them together before adding them to the pan, then cook for just 1 minute to release their aroma without letting them burn.

Choose your sauce ingredients

Tomatoes: Fire-roasted diced tomatoes are suggested for this recipe, but ordinary canned diced tomatoes also work.

Cashew butter: It thickens and enriches the blended sauce. Almond butter is listed as a substitute, though it will bring its own flavour.

Cream: The recipe makes this optional, so you can leave it out or stir it in for a creamier curry.

Blend carefully

Hot mixture: Take care when transferring the tomato mixture to the blender, and blend until the sauce looks smooth.

Consistency: The sauce may thicken as it cooks. If it seems too thick, add the extra 120 ml (½ cup) of water specified in the method.

Warm the paneer gently

Paneer: Add it only after blending the sauce, then warm it over medium-low heat for 3–4 minutes. This heats the cubes through without needing to cook them for long.

Cover: Keep the pan covered during this step to contain splatters, as the recipe directs.

Serve it as a meal

Rice: Serve the curry with steamed rice to make a simple plate and to catch the sauce.

Bread: Indian breads such as naan or roti are also useful for scooping up the creamy tomato sauce. Finish with coriander just before serving.

Recipe notes & tips

• Chop the onion roughly as directed; it will be blended into the sauce later.
• Measure and mix the spices while the onion cooks so they are ready to add.
• Use a blender suitable for hot mixtures and take care when transferring the sauce.
• Taste the sauce after blending before deciding how much salt to add.
• Add the paneer near the end and keep the heat at medium-low.
• Add the coriander just before serving for a fresh finish.

Variations

• Use almond butter: Swap it for the cashew butter as suggested in the ingredient list.
• Add cream: Stir in the optional double cream for a richer sauce.
• Use curry powder: Replace the garam masala with curry powder as listed.
• Adjust the heat: Use less chilli powder for a milder curry.
• Include brown sugar: Add the optional sugar to the sauce if you prefer its flavour with a touch of sweetness.

Common mistakes to avoid

• Pale onion: Keep cooking until it is very well browned, about 10 minutes, rather than stopping as soon as it softens.
• Burnt spices: Cook the spices for only 1 minute before adding the tomatoes and water.
• Lumpy sauce: Blend on high until smooth before returning it to the pan.
• Sauce too thick: Stir in the extra 120 ml (½ cup) of water given in the method.
• Overcooked paneer: Warm it for just 3–4 minutes over medium-low heat.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan until hot throughout, stirring carefully so the paneer stays intact.

Frequently asked questions