{"id":"d635b450-b30b-4b76-9a66-42fe8f6fabe9","url":"https://recipestripper.com/recipes/d635b450-b30b-4b76-9a66-42fe8f6fabe9","source_url":"https://www.vegrecipesofindia.com/paneer-butter-masala/","title":"Paneer Butter Masala Recipe","description":"Paneer Butter Masala is a popular North Indian curry made with soft paneer cubes cooked in a creamy tomato-cashew gravy with butter, cream, and spices. This rich and lightly sweet curry is commonly served with roti, naan, paratha, or steamed rice.","servings":4,"servings_text":"4","prep_time":"PT20M","cook_time":"PT20M","total_time":"PT40M","image_url":"https://www.vegrecipesofindia.com/wp-content/uploads/2020/01/paneer-butter-masala-5.jpg","ingredients":[{"text":"18 to 20 cashews (– whole)","item":"cashews","quantity":18,"quantity_max":20,"preparation":"– whole"},{"text":"⅓ cup hot water (– for soaking cashews)","item":"hot water","quantity":0.3333333333333333,"unit":"cup","preparation":"– for soaking cashews"},{"text":"2 cups/300 grams or 4 to 5 medium-sized tomato (– diced)","item":"cups/300 grams or 4 to 5 medium-sized tomato","quantity":2,"preparation":"– diced"},{"text":"1 inch ginger (– peeled and roughly chopped)","item":"inch ginger","quantity":1,"preparation":"– peeled and roughly chopped"},{"text":"3 to 4 garlic cloves (– small to medium-sized, peeled)","item":"garlic cloves","quantity":3,"quantity_max":4,"preparation":"– small to medium-sized, peeled"},{"text":"2 tablespoons butter (or 1 tablespoon oil + 1 or 2 tablespoons butter)","item":"butter","quantity":2,"unit":"tbsp","preparation":"or 1 tablespoon oil + 1 or 2 tablespoons butter"},{"text":"1 tej patta ((Indian bay leaf), optional)","item":"tej patta ((Indian bay leaf)","quantity":1,"preparation":"optional)"},{"text":"½ to 1 teaspoon kashmiri chilli powder (or deghi mirch or ¼ to ½ teaspoon cayenne pepper or paprika)","item":"kashmiri chilli powder","quantity":0.5,"quantity_max":1,"unit":"tsp","preparation":"or deghi mirch or 1/4 to 1/2 teaspoon cayenne pepper or paprika"},{"text":"1½ cups water (or add as required)","item":"water","quantity":1.5,"unit":"cup","preparation":"or add as required"},{"text":"1 inch ginger (– peeled and julienned, reserve a few for garnish)","item":"inch ginger","quantity":1,"preparation":"– peeled and julienned, reserve a few for garnish"},{"text":"1 or 2 green chili (– slit, reserve a few for garnish)","item":"green chili","quantity":1,"quantity_max":2,"preparation":"– slit, reserve a few for garnish"},{"text":"200 to 250 grams paneer ((Indian cottage cheese), cubed or diced)","item":"paneer ((Indian cottage cheese)","quantity":200,"quantity_max":250,"unit":"g","preparation":"cubed or diced)"},{"text":"1 teaspoon dry fenugreek leaves ((kasuri methi), optional)","item":"dry fenugreek leaves ((kasuri methi)","quantity":1,"unit":"tsp","preparation":"optional)"},{"text":"½ to 1 teaspoon garam masala (or tandoori masala)","item":"garam masala","quantity":0.5,"quantity_max":1,"unit":"tsp","preparation":"or tandoori masala"},{"text":"2 to 3 tablespoons light cream (or half & half or 1 to 2 tablespoons heavy cream, optional)","item":"light cream","quantity":2,"quantity_max":3,"unit":"tbsp","preparation":"or half & half or 1 to 2 tablespoons heavy cream, optional"},{"text":"¼ to 1 teaspoon sugar (– optional, add as required depending on the sourness of the tomatoes)","item":"sugar","quantity":0.25,"quantity_max":1,"unit":"tsp","preparation":"– optional, add as required depending on the sourness of the tomatoes"},{"text":"salt (as required)","item":"salt","preparation":"as required"},{"text":"1 to 2 tablespoons coriander leaves (– chopped, (cilantro), optional)","item":"coriander leaves (– chopped, (cilantro)","quantity":1,"quantity_max":2,"unit":"tbsp","preparation":"optional)"},{"text":"1 inch ginger (– peeled and julienned)","item":"inch ginger","quantity":1,"preparation":"– peeled and julienned"},{"text":"1 tablespoon light cream (or 1 tablespoon heavy cream, optional)","item":"light cream","quantity":1,"unit":"tbsp","preparation":"or 1 tablespoon heavy cream, optional"},{"text":"1 to 2 teaspoons butter (– optional)","item":"butter","quantity":1,"quantity_max":2,"unit":"tsp","preparation":"– optional"}],"instructions":[{"number":1,"text":"Soak cashews in a hot water for 15 to 20 minutes. When the cashews are soaking, you can prep the other ingredients like chopping tomatoes, preparing ginger-garlic paste, slicing paneer etc.","section":"Preparation"},{"number":2,"text":"Then drain and add the soaked cashews in a blender or mixer-grinder.","section":"Preparation"},{"number":3,"text":"Add 2 to 3 tablespoons water and blend to a smooth and fine paste without any tiny bits or chunks of cashews.","section":"Preparation"},{"number":4,"text":"In the same blender add the roughly chopped tomatoes. No need to blanch the tomatoes before blending.","section":"Preparation"},{"number":5,"text":"Blend to a smooth tomato puree. Set aside. Don’t add any water while blending the tomatoes.","section":"Preparation"},{"number":6,"text":"Melt butter in a pan on a low heat. Add tej patta and fry for 2 to 3 seconds or till the oil become fragrant.","section":"Making Tomato Gravy"},{"number":7,"text":"Add ginger-garlic paste and sauté for about 10 to 12 seconds till the raw aroma disappears.","section":"Making Tomato Gravy"},{"number":8,"text":"Add the tomato puree and mix. Cook for 5 to 6 minutes stirring a few times on low to medium heat.","section":"Making Tomato Gravy"},{"number":9,"text":"Next add kashmiri red chili powder and stir again. Continue to sauté till the oil starts to leave the sides of the tomato paste. The tomato paste will thicken considerably and will start coming together as one whole lump.","section":"Making Tomato Gravy"},{"number":10,"text":"Then add cashew paste and stir well. Sauté the cashew paste for a few minutes till the oil begins to leave the sides of the masala paste.","section":"Making Tomato Gravy"},{"number":11,"text":"The cashew paste will begin to cook fast. Approx 3 to 4 minutes on a low heat. So keep stirring non-stop.","section":"Making Tomato Gravy"},{"number":12,"text":"Add water and mix very well. Simmer on a low to medium-low heat.","section":"Making Paneer Butter Masala"},{"number":13,"text":"The curry will come to a boil.","section":"Making Paneer Butter Masala"},{"number":14,"text":"After 2 to 3 minutes of boiling, add ginger julienne. Reserve a few for garnishing. The curry will also begin to thicken.","section":"Making Paneer Butter Masala"},{"number":15,"text":"Add julienned ginger and green chillies, salt and sugar and simmer till the curry begins to thicken.","section":"Making Paneer Butter Masala"},{"number":16,"text":"After 3 to 4 minutes, add slit green chillies. also add salt as per taste and ½ to 1 teaspoon sugar (optional).","section":"Making Paneer Butter Masala"},{"number":17,"text":"You can vary the sugar quantity from ¼ tsp to 1 teaspoon or more depending on the sourness of the tomatoes. Sugar is optional and you can skip it too. If you add cream, then you will need to add less sugar.","section":"Making Paneer Butter Masala"},{"number":18,"text":"Mix very well and simmer for a minute.","section":"Making Paneer Butter Masala"},{"number":19,"text":"After the gravy thickens to your desired consistency, then add the paneer cubes and stir gently. I keep the gravy to a medium consistency.","section":"Making Paneer Butter Masala"},{"number":20,"text":"After that add crushed kasuri methi (dry fenugreek leaves), garam masala and cream. Gently mix and then switch off the heat.","section":"Making Paneer Butter Masala"},{"number":21,"text":"Garnish the curry with coriander leaves and ginger julienne.","section":"Serving Suggestions"},{"number":22,"text":"You can even dot the gravy with some butter or drizzle some cream.","section":"Serving Suggestions"},{"number":23,"text":"Serve Paneer Butter Masala hot with plain naan, garlic naan, roti, paratha or steamed basmati or jeera rice or even peas pulao.","section":"Serving Suggestions"},{"number":24,"text":"Side accompaniments can be an onion-cucumber salad or some pickle. Also serve some lemon wedges by the side.","section":"Serving Suggestions"},{"number":25,"text":"Store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently with a splash of water or milk if needed.","section":"Storage"}],"date_published":"2026-10-30T23:18:04.055295+00:00","date_modified":"2026-10-30T23:18:04.055295+00:00"}