Paneer Butter Masala

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Preparation & Setup

   First, get all your ingredients ready. Cut the paneer into 1-inch cubes and set aside. Roughly chop the 3 medium tomatoes and 1 large onion. Measure out your cashews, butter, cream, and kasuri methi. Keep your kadhai/wok, blender, and measuring spoons handy.

2. 02

   Simmering the Base

   Place the chopped tomatoes, chopped onion, and cashews into your kadhai/wok. Add 1 cup (240ml) of water. Turn the flame to medium-high and bring the mixture to a boil. Once boiling, reduce the flame to low, cover the kadhai, and let it simmer for 10 minutes. The onions and tomatoes should become very soft.

3. 03

   Cooling and Blending

   After 10 minutes, turn off the flame and carefully remove the kadhai from the heat. Let the mixture cool down for about 10-15 minutes until it's warm, not steaming hot. Transfer the cooled mixture into your blender. Blend it until it forms a very smooth paste, with no visible chunks of onion or cashew. This might take 2-3 minutes of blending.

4. 04

   Sautéing the Purée

   Heat 2 tablespoons of butter in the same kadhai/wok over medium flame. Once the butter has melted and starts to slightly bubble, add the smooth tomato-onion-cashew purée. Be careful as it might splatter. Stir continuously with a ladle.

5. 05

   Cooking till Oil Separates

   Continue to cook the purée on a medium-low flame, stirring frequently. This step is very important and will take about 10-12 minutes. You will notice the purée thickening and changing to a deeper reddish-orange color. The butter (oil) will start to separate and gather around the edges of the kadhai. This is your visual cue that it's cooked enough.

6. 06

   Adding Aromatics and Spices

   Once the oil has separated, add 1 teaspoon of ginger-garlic paste. Cook for 1 minute on low flame, stirring constantly, until the raw smell of ginger-garlic disappears. Then, add 1/4 teaspoon turmeric powder, 1 teaspoon red chili powder, 1.5 teaspoons coriander powder, and 1 teaspoon salt. Mix well and cook for another 30 seconds on low flame, stirring continuously.

7. 07

   Introducing Paneer and Cream

   Gently add the cubed paneer to the gravy. Pour in 1/4 cup (60ml) of fresh cream and add 1/2 teaspoon garam masala. If using, add 1/2 teaspoon sugar now. Mix everything very gently so the paneer doesn't break.

8. 08

   Final Simmer

   Cover the kadhai and let the paneer butter masala simmer on a very low flame for just 3-4 minutes. This allows the paneer to absorb the flavors and become soft. Do not overcook, or the paneer might become chewy.

9. 09

   Garnishing and Serving

   Turn off the flame. Take 1 teaspoon of kasuri methi in your palm and crush it gently between your hands directly over the gravy. This releases its aroma. Add the remaining 2 tablespoons of butter on top. Give it a final gentle stir. Your Paneer Butter Masala is ready to be served hot with naan, roti, or rice!