Paneer Butter Masala
Velvety tomato-cream sauce with a glossy, buttery sheen coats tender cubes of seared cheese; the result is a luscious balance of sweet-tart tomato, warm garam masala, and a hint of smoked chili. Textural contrast comes from lightly crisped edges on the cheese against the silky curry, while crushed dried fenugreek leaves add a subtle savory lift.
Use paneer for the classic texture—sear it briefly to develop color without melting—or swap in firm tofu for a vegan version and finish with coconut cream. For a brighter sauce, roast tomatoes under the broiler before pureeing; for a faster route, use good-quality canned tomato puree. Adjust the chili and sugar to taste to dial sweetness and heat.
Serve with steamed basmati rice, warm naan, or buttery rotis; garnish with chopped cilantro and a drizzle of cream for a restaurant-style finish. This recipe is suitable for weeknight dinners, festive meals, or make-ahead meals—the curry keeps well refrigerated for 3 days and reheats gently on the stovetop.
How to Make It
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1
Toast cashews in a dry skillet over medium heat 2–3 minutes until fragrant; transfer to a bowl and cover with 60 ml hot water. Let soak 10 minutes, then puree to a smooth paste and set aside.
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2
Score a shallow X on the tomato skins, blanch in boiling water 30 seconds, transfer to ice water, peel and chop (or use canned tomato puree) and purée until smooth.
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3
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Cut paneer into 2 cm cubes and sear in batches until light golden on at least two sides, 2–3 minutes per side. Transfer to a plate.
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4
Reduce heat to medium and melt 2 tbsp butter in the same skillet. Add chopped onion and cook, stirring, until softened and lightly golden, about 6–8 minutes.
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5
Add minced garlic and grated ginger and cook 1 minute until fragrant. Sprinkle in kashmiri chili, turmeric, ground cumin and 1/2 tsp salt; stir for 30 seconds to bloom the spices.
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6
Pour in the tomato purée, bring to a gentle simmer and cook, stirring occasionally, 8–10 minutes until the sauce thickens and the raw tomato smell diminishes.
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7
Whisk the cashew paste and 60 ml cream into the tomato sauce. Simmer gently 4–5 minutes until the sauce is glossy and slightly thickened.
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8
Stir in garam masala, sugar, remaining salt, kasuri methi (crush between palms first), and the remaining 1 tbsp butter. Return seared paneer to the skillet and spoon sauce over the cubes; simmer 3–4 minutes to heat through.
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9
Finish with the remaining 60 ml cream and lemon juice, tasting and adjusting salt or sugar as needed. Remove from heat.
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10
Garnish with chopped cilantro and an extra drizzle of cream if desired. Serve hot with basmati rice, naan or rotis.
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