Best Paneer Butter Masala Recipe

Ingredients

• 14 oz (400 g) paneer, cut into 3/4-inch cubes
• 2 tbsp unsalted butter (28 g)
• 1 tbsp neutral oil (15 ml)
• 1 large yellow onion, chopped (about 1 1/2 cups)
• 3 medium tomatoes, chopped (about 2 cups) or 1 cup (240 g) canned crushed tomatoes
• 1-inch piece ginger, peeled and minced
• 4 garlic cloves, minced
• 1/2 cup (60 g) raw cashews
• 1 1/2 tsp ground coriander
• 1 1/2 tsp garam masala
• 1 tsp Kashmiri chili powder or sweet paprika
• 1/2 tsp ground cumin
• 1/2 tsp turmeric powder
• 1 1/4 tsp kosher salt, or to taste
• 1 cup (240 ml) water
• 1/2 cup (120 ml) heavy cream or half-and-half
• 1 tbsp sugar
• 1 tsp dried fenugreek leaves (kasuri methi), optional
• Fresh cilantro, for garnish

Instructions

1. 1

   Heat 1 tbsp butter and oil in a large skillet over medium heat. Add chopped onion and sauté for 4-5 minutes until soft and translucent.

2. 2

   Add ginger and garlic; cook for 1 minute until fragrant.

3. 3

   Add chopped tomatoes and cashews. Cook, stirring, for 6-8 minutes until tomatoes are soft and oil begins to separate.

4. 4

   Stir in coriander, garam masala, Kashmiri chili powder, cumin, turmeric, and salt. Cook for 1 minute.

5. 5

   Remove from heat. Let mixture cool slightly, then blend to a smooth paste with 1 cup water (use a blender or immersion blender).

6. 6

   Return paste to skillet. Stir in remaining 1 tbsp butter and sugar. Simmer on low for 3-4 minutes, stirring occasionally.

7. 7

   Add paneer cubes and simmer gently for 3-4 minutes to heat through.

8. 8

   Stir in cream and kasuri methi (if using). Simmer for 2-3 minutes. Taste and adjust salt or sugar as needed.

9. 9

   Garnish with fresh cilantro. Serve hot with naan, roti, or rice.