A classic North Indian curry where soft paneer cubes swim in a silky, buttery tomato gravy.
Butter Paneer Masala
"Rich, creamy, and better than takeout."
Ingredients
- 1lb Paneer (Cubed)
- 4 Roma Tomatoes (Chopped)
- 2 Yellow Onions (Chopped)
- Handful Cashew Nuts
- 2 Whole Green Cardamom
- 1-inch Cinnamon stick
- 1/2 tsp Ginger Paste
- 1 tsp Garlic Paste
- 2 tsp Garam Masala
- 1/2 stick Salted Butter
- 1 tsp Red Chili Powder
- 2 tsp Salt
- Fresh Cilantro (Chopped)
- Fresh Cream (Optional)
Instructions
01
The Base
In a pan, add chopped tomatoes, onions, cashews, ginger paste, garlic paste, cardamom, and cinnamon. Cook until soft. Let it cool completely.
02
The Blend
Blend the cooled onion-tomato mixture into a super smooth, creamy paste.
03
The Masala
Melt the butter in a pan. Add the blended paste. Stir in salt, red chili powder, and garam masala. Cover and cook for 5 minutes until the butter starts to separate.
04
Simmer & Serve
Add the cubed paneer and simmer gently for 2-3 minutes (don't overcook or paneer gets rubbery). Garnish with cilantro and a swirl of fresh cream.
Pro Tip: Soak your paneer cubes in warm water for 10 minutes before adding them to keep them extra soft.