Panner Butter Masala

 

For the Gravy:

  • 1 tablespoon oil

  • 2 green cardamoms

  • 1 large onion (about 1 cup, finely chopped)

  • 3 medium tomatoes (about 1½ to 2 cups, finely chopped)

  • ¾ teaspoon salt (adjust to taste)

  • ¾ teaspoon sugar (optional)

  • 15 whole cashew nuts (or almonds)

  • ¾ to 1 teaspoon Kashmiri red chili powder (or paprika)

  • ¾ to 1 teaspoon garam masala powder

  • 1 teaspoon coriander powder (optional)

  • 1 cup water (for blending)​

For the Curry:

  • 1½ to 2 tablespoons butter

  • 1½ teaspoons ginger-garlic paste

  • ½ cup water (adjust as needed)

  • 200 to 250 grams paneer (cubed)

  • 1 teaspoon kasuri methi (dried fenugreek leaves)

  • 3 tablespoons cream (heavy or cooking cream)

  • 2 tablespoons chopped fresh coriander (for garnish)​S

🍳 Method

  1. Prepare the Gravy:

    • Heat oil in a pan. Add green cardamoms and sauté for a few seconds.

    • Add chopped onions and sauté until they turn golden brown.

    • Add chopped tomatoes and cook until they soften.

    • Add cashew nuts, red chili powder, garam masala, coriander powder, salt, and sugar. Cook for a couple of minutes.

    • Allow the mixture to cool slightly, then blend it into a smooth puree using water as needed.​

  2. Prepare the Curry:

    • In the same pan, melt butter over medium heat.

    • Add ginger-garlic paste and sauté for a minute until aromatic.

    • Pour in the prepared gravy and cook for 5–6 minutes, stirring occasionally.

    • Add water to adjust the consistency of the curry.

    • Add paneer cubes and simmer for 5 minutes.

    • Stir in kasuri methi and cream. Cook for another 2 minutes.

    • Garnish with chopped coriander leaves.​Food & WineSwasthi's RecipesThe Guardian+1The 

🍽 Serving Suggestions

Serve hot with naan, roti, or steamed basmati rice.​Swasthi's Recipes

💡 Tips

  • For a richer flavor, use unsalted butter.

  • Soaking cashew nuts in warm water for 30 minutes before blending can make them blend more smoothly.

  • Adjust the quantity of red chili powder according to your spice preference.

  • For a vegan version, substitute paneer with tofu and use plant-based cream.​S

Enjoy your homemade Paneer Butter Masala!




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