Paneer Butter Masala
Paneer Butter Masala blooms spices in sauce, then simmers the main ingredients until tender and coated.
About This Recipe
Paneer Butter Masala gets its depth from blooming spices or curry paste before simmering.
Add delicate ingredients near the end so they stay tender and bright.
Ingredients
- ✓1 tablespoon (15 ml) oil
- ✓2 green cardamoms ( (or ¼ to ⅓ tsp ground cardamom, elaichi))
- ✓1 cup (130 grams) onions ((sliced or diced from 1 medium yellow or 2 small red onions))
- ✓1 inch (10 grams) ginger ((peeled & sliced or use 1½ to 2 teaspoon ginger garlic paste, read notes))
- ✓5 to 6 (12 grams) large garlic cloves ((peeled, omit to use gg paste))
- ✓2 cups (350 grams) tomatoes ((sliced, use up to 420 grams from 2 large or 4 medium))
- ✓15 (30 grams) whole cashew nuts ((use up to 18 nuts/ 36 g if using more tomatoes or use almonds))
- ✓1 teaspoon sea salt ( (adjust to taste))
- ✓1 teaspoon jaggery/ sugar ( (optional))
- ✓¾ to 1 teaspoon Kashmiri red chilli powder ((or paprika) (adjust to heat & color preference))
- ✓¾ to 1 teaspoon garam masala powder ( (adjust to taste))
- ✓1 teaspoon coriander powder ((daniya powder) (optional))
- ✓1 cup (240 ml) cold water ((to blend))
- ✓2 tablespoons (30 grams) unsalted butter
- ✓1 small bay leaf ((tej patta, optional))
- ✓2 inch Ceylon cinnamon piece ((or 1 inch dalchini, optional))
- ✓3 cloves ((laung, optional))
- ✓250 to 300 grams (9 to 10 oz) paneer ((I cut mine to ¾ inch))
- ✓½ tablespoon kasuri methi ( (dried fenugreek leaves, crushed))
- ✓3 to 4 tablespoons (45 to 60 ml) heavy cream ((sub with fresh cream, cooking cream or thickened cream))
- ✓1 to 2 tablespoon coriander leaves ( (cilantro finely chopped, to garnish))
Ingredient Notes
- Spices or paste: Bloom spices or curry paste to deepen flavor.
- Sauce: Coconut milk, tomato, yogurt, or broth creates the body.
- Protein or vegetables: Cut pieces evenly so they simmer at the same speed.
- Fresh finish: Herbs, citrus, or onion can brighten the final dish.
Instructions
- 1
Pour oil to a pan and add cardamoms, onions, ginger and garlic. Saute for 4 to 5 mins, until the onions turn transparent.
- 2
Add tomatoes, salt and cashews. Mix well and cook covered until the tomatoes turn mushy and break down. .
- 3
Stir in the red chili powder, coriander powder and garam masala. Saute on a medium heat for 3 to 4 mins, until aromatic. Turn off and cool down.
- 4
Pour 1 cup cold water to a blender jar & transfer the onion tomato masala. Blend to a silky smooth puree.
- 5
On a low heat, melt butter in the same pan and add the optional whole spices if using – bay leaf, cinnamon and cloves.
- 6
When they begin to sizzle, stir in the optional red chili powder. Hold a strainer over the pan and pour the onion tomato masala. Stir with a spoon to strain.
- 7
Pour ½ cup more water & mix well. Cook covered on a medium heat until slightly thick, yet flowy. It will thicken upon cooling. (Takes about 10 to 12 mins, keep stirring every 3 to 4 mins). You will see traces of fat on the butter masala when it is ready.
- 8
Remove the whole spices to discard and taste test to adjust salt and garam masala. Stir in the jaggery, kasuri methi & paneer. Cook covered for 2 to 3 mins on a low heat and turn off. Stir in the cream (reserve a tablespoon to garnish).
- 9
Garnish paneer butter masala with cream and chopped coriander leaves. Best served with Basmati Rice, Jeera Rice, Butter Naan, Tandoori Roti or plain parathas.
Katy’s Kitchen Tips
- Cook aromatics until fragrant.
- Bloom spices or paste before simmering.
- Add delicate vegetables near the end.
- Finish with herbs, citrus, or a little cream if needed.
Variations and Substitutions
- Vegetable add-in: Add spinach, peas, potatoes, cauliflower, or peppers.
- Creamier sauce: Stir in yogurt, cream, or coconut milk near the end.
- Extra heat: Increase chili, ginger, or curry paste.
- Fresh finish: Add cilantro, lime, or sliced onion before serving.
What to Serve With Paneer Butter Masala
Serve Paneer Butter Masala with rice, naan, roti, cucumber salad, chutney, or fresh herbs.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Raw spices: Spices need a short bloom to taste rounded.
- Boiling dairy: Yogurt or cream can split over high heat.
- Overcooked vegetables: Add quick-cooking vegetables near the end.
- Flat finish: Herbs, citrus, or salt can bring the sauce back into balance.
FAQ
Can I make Paneer Butter Masala ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 347 kcal
- Carbohydrates: 11 g
- Cholesterol: 68 mg
- Fiber: 2 g
- Protein: 10 g
- Sodium: 77 mg
- Sugar: 4 g
- Fat: 29 g
- Saturated Fat: 15 g