🍛 Homemade Paneer Butter Masala – A Creamy Delight
Creamy, mildly spiced, and rich in flavor—this Paneer Butter Masala brings restaurant charm to your home kitchen. Pair it with butter naan, garlic kulcha, or steamed basmati rice.
🛒 Ingredients
- 200 g paneer, cubed
- 2 tbsp butter
- 1 tbsp oil
- 2 medium onions, finely chopped
- 3 large tomatoes, pureed
- 8–10 cashews, soaked
- 1 tsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1 tsp kasuri methi, crushed
- 2 tbsp fresh cream
- Salt to taste
- 1/2 cup water (adjust)
👩🍳 Step-by-Step
- Heat oil and butter in a pan. Sauté onions until golden. Add ginger-garlic paste and cook 1 minute.
- Add tomato puree; cook until the fat separates. Blend soaked cashews and add to the pan.
- Stir in turmeric, red chilli, and coriander powder. Add 1/2 cup water and simmer 5 minutes.
- Add paneer, garam masala, salt, and crushed kasuri methi. Simmer 2–3 minutes.
- Switch off heat, stir in cream. Garnish with a butter dot and cream swirl.
💡 Tips & Substitutions
- For vegan: swap paneer with firm tofu and butter/cream with vegan butter & coconut cream.
- Silkier gravy: strain the tomato-cashew mix before simmering.
- Restaurant finish: add a small piece of charcoal in a katori with a drop of ghee to smoke (dhungar) for 2 minutes, then discard.
- Spice control: use Kashmiri chilli powder for color with lower heat.
🍽️ Serving
Best with butter naan, garlic kulcha, tandoori roti, or steamed basmati rice. Add a cucumber-onion salad and lemon wedges on the side.
Nutrition (Approx.)
Per serving: ~360 kcal · Carbs 16g · Protein 13g · Fat 27g
Tried this recipe?
Rate it ⭐⭐⭐⭐⭐ and comment with your twist—more heat, extra cream, or a handful of peas!
❓ FAQs
Can I make the gravy ahead?
Yes. Refrigerate up to 3 days or freeze 1 month. Add cream and paneer when reheating.
Why did my gravy split?
Heat was too high while adding cream. Turn off the flame, then stir cream gently.
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