Paneer Butter Masala Recipe – Creamy Indian Curry

Paneer butter masala is a rich North Indian curry with soft paneer in a smooth tomato, butter and cream gravy. A short simmer after adding the paneer keeps the cubes tender.

Ingredients

• 250 g paneer, cubed
• 3 tomatoes, 1 onion and 10 cashews
• 1 tablespoon butter and 1 tablespoon oil
• 1 teaspoon ginger-garlic paste
• 1 teaspoon Kashmiri chilli, 1/2 teaspoon garam masala and salt
• 1/4 cup cream, kasuri methi and coriander

Method

1. Cook onion, tomatoes and cashews until soft; blend smooth.
2. Heat butter and oil, fry ginger-garlic paste, then add the puree and spices.
3. Simmer until glossy. Add paneer and cream; cook gently for 3–4 minutes.
4. Finish with kasuri methi and coriander. Serve with naan or rice.

Tips and storage

Soak paneer in warm water for 10 minutes for a softer texture. Refrigerate for 3 days and reheat gently.

More paneer and curry recipes

For more North Indian cooking, explore our North Indian recipes, try Paneer Jalfrezi, or browse Methi Matar Malai. For a smoky lentil pairing, see Dal Makhani.