North Indian · Main course
Paneer Butter Masala
ಪನೀರ್ ಬಟರ್ ಮಸಾಲಾ · Paneer Makhani · Paneer in Cashew-Tomato Gravy
Paneer butter masala is a North Indian curry of paneer cubes in a smooth tomato, cashew and butter gravy. Simmer the sauce ingredients until soft, cool and blend them, then cook the puree briefly in butter. Add A2 malai paneer near the end and finish with cream and dried fenugreek leaves.
- vegetarian
Ingredients
- 250 g (approximately 1 1/2 cups cubed)A2 malai paneer Organic MandyaCut into 2 cm cubes.
- 30 g (approximately 2 tbsp)A2 butter Organic MandyaUnsalted; use 15 g for the base and 15 g after blending.
- 30 g (approximately 1/4 cup)Cashews Organic MandyaRaw, unsalted; broken pieces work.
- 400 g (approximately 2 2/3 cups chopped)TomatoesRipe tomatoes, chopped evenly.
- 75 g (1/2 cup finely chopped)OnionFor the sauce base.
- 10 g (2 tsp finely chopped)Fresh gingerPeeled.
- 10 g (2 tsp finely chopped)GarlicPeeled.
- 3 g (approximately 3 medium chillies; 2 tbsp broken pieces)Byadagi dried chillies Organic MandyaStalks removed; snip into pieces for simmering.
- 250 ml (1 cup)WaterUse 150 ml for simmering the base and 100 ml after blending.
- 30 ml (2 tbsp)Fresh dairy creamUnsweetened pouring cream, approximately 30–35% fat; add off the heat.
- 2 g (1 tsp)Ground corianderFor the gravy.
- 1 g (1/2 tsp)Garam masalaFor the final simmer.
- 0.5 g (approximately 1 tsp, crumbled)Dried fenugreek leaves / kasuri methiLeaves, not fenugreek seed powder.
- 5 g (1 tsp)White granulated sugarTo round the tomato flavour; adjust only after tasting.
- 4.5 g (3/4 tsp)SaltFine salt; reduce if using salted butter.
Method
Soften the onion
Sauté onion in 15 g butter in a heavy saucepan over medium-low heat for 5 minutes, until soft without deep browning.
⏱ 5 minCook the sauce base
Simmer tomatoes, cashews, ginger, garlic, broken chillies, ground coriander, sugar, salt and 150 ml water with the onion, covered over low heat for 12 minutes, until tomatoes and cashews soften.
⏱ 12 minCool the base
Cool the sauce base off the heat for about 10 minutes, until only lukewarm and suitable for your blender.
⏱ 10 minBlend the gravy
Blend the cooled mixture for 1–2 minutes, until completely smooth with no gritty cashew pieces.
⏱ 2 minCook the puree
Simmer the puree with the remaining 15 g butter and 100 ml water over low heat for 5 minutes, stirring frequently until glossy.
⏱ 5 minSeason the gravy
Stir garam masala through the gravy over low heat for 1 minute.
⏱ 1 minWarm the paneer
Simmer the paneer cubes gently in the gravy over the lowest heat for 3 minutes, until hot throughout.
⏱ 3 minFinish with cream
Fold cream and kasuri methi rubbed between your palms into the curry off the heat.
Rest the curry
Rest covered off the heat for 2 minutes before serving.
⏱ 2 min
Shop the ingredients
Tips
- Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
- Choose ripe tomatoes; very sour tomatoes can dominate this small batch.
- Cool the base before blending, following the blender manufacturer’s guidance for warm liquids.
- Add 15 ml (1 tbsp) hot water at a time if the gravy becomes too thick during its final simmer.
- Heat the paneer gently and add cream off the heat for a smooth finish.
Serving
Serve hot with roti, naan or plain rice. Offer the curry separately so each person can choose how much gravy to add.
Storage
Refrigerate in a covered container within 2 hours and use within 2 days. Reheat a portion gently with a little water until hot throughout, without repeatedly boiling the whole batch.
Variations
- Without cream: replace the 30 ml cream with 30 ml (2 tbsp) milk, folded in off the heat; nutrition changes.
- Without onion: omit the 75 g onion and begin by simmering the remaining sauce-base ingredients with 15 g butter.
Nutrition per serving
| Energy | 348 kcal |
|---|---|
| Protein | 14.3 g |
| Carbohydrates | 13.8 g |
| Fat | 27.5 g |
| Fibre | 2.3 g |
Approximate, calculated from representative raw-ingredient values for one-quarter of the batch, including all paneer, butter, cashews and cream. Cream is modelled as 30 g for 30 ml; trace contributions from garam masala and kasuri methi are excluded. Paneer composition varies; excludes roti, naan and rice.
Questions people ask
How do I make paneer butter masala gravy smooth?
Cook the tomatoes and cashews until soft, cool the base, then blend thoroughly in a suitable small jar. The mixture should feel smooth rather than gritty. If your blender leaves coarse pieces, pass the puree through a sieve before its final butter simmer.
Can I make this paneer butter masala without cream?
Replace the 30 ml cream with 30 ml (2 tbsp) milk, adding it off the heat after the paneer is hot. The sauce will taste less creamy, but the cashews still provide body. Avoid boiling again after adding the milk to the tomato gravy.
Why does my paneer butter masala taste too sour?
Tomato acidity varies, especially with less ripe fruit. Cook the sauce base fully and taste after adding butter and cream. If needed, add a small extra pinch of sugar rather than a large spoonful at once; the finished curry should still taste of tomatoes.
When should I add paneer cubes to butter masala?
Add the A2 malai paneer after the blended gravy has cooked and its consistency is right. Simmer gently just long enough to heat the cubes through. Long, vigorous boiling can make paneer firmer and can reduce the sauce more than intended.
Can I prepare the cashew-tomato gravy ahead of time?
Prepare the blended, cooked gravy without paneer or cream, cool promptly and refrigerate for up to two days. Reheat it with a little water until hot throughout, then add paneer for its short simmer and finish with cream and kasuri methi off the heat.
Photo: Organic Mandya · © Organic Mandya
