This Paneer Butter Masala recipe makes soft paneer cubes in a creamy tomato-and-cashew gravy with warming Indian spices. It is a restaurant-style vegetarian curry that works for a weekend dinner, a family gathering or a festive meal with naan, roti or rice.
Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes Servings: 4
Why you will love this paneer butter masala
- A smooth, rich gravy made from everyday ingredients.
- Paneer gives the curry a satisfying texture.
- The spice level can be adjusted for your family.
- It pairs with naan, roti, chapati or steamed rice.
Ingredients
- 400 g paneer, cut into cubes
- 2 tablespoons butter
- 1 tablespoon oil
- 2 medium onions, chopped
- 3 medium tomatoes, chopped
- 10–12 cashews
- 1 teaspoon ginger-garlic paste
- 1 teaspoon Kashmiri chilli powder, or to taste
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin seeds
- 2–3 tablespoons cream, optional
- 1 teaspoon dried fenugreek leaves (kasuri methi), crushed
- Salt to taste and water as needed
- Fresh coriander, to garnish
How to make paneer butter masala
1. Prepare the gravy base
Heat the oil and half the butter in a pan. Add chopped onions and cook until soft. Stir in ginger-garlic paste and cook for about a minute. Add tomatoes, cashews, chilli powder, turmeric and ground coriander. Cook until the tomatoes soften and the mixture thickens.
2. Blend until smooth
Allow the mixture to cool slightly, then blend to a smooth paste. Add a little water if needed, taking care when blending hot ingredients.
3. Cook the sauce
In the same pan, heat the remaining butter and add cumin seeds. Pour in the blended gravy and simmer gently for 8–10 minutes, stirring regularly. Add water gradually until the sauce reaches your preferred consistency.
4. Add paneer
Add paneer cubes and garam masala. Simmer gently for 4–5 minutes so the paneer warms through without breaking apart.
5. Finish and serve
Stir in cream if using, then add crushed kasuri methi and fresh coriander. Taste and adjust seasoning. Serve hot with naan, roti, chapati or rice.
Tips for the best results
- Use ripe tomatoes for a balanced, naturally sweet sauce.
- Blend the gravy well for a smooth restaurant-style texture.
- Simmer gently after adding paneer; avoid vigorous boiling.
- For a lighter finish, reduce or skip the cream.
- If paneer feels firm, soak the cubes briefly in warm water, then drain before adding.
Storage and reheating
Cool leftovers promptly and refrigerate in a covered container. Reheat thoroughly until steaming hot. The gravy may thicken in the fridge, so add a splash of water while reheating. For best texture, avoid repeatedly reheating the paneer.
What to serve with paneer butter masala
Serve it with rice or flatbread and a simple vegetable side. For another comforting curry, try our Indian Pumpkin Curry, or add our South Indian Lemon Rice to your meal plan.
Frequently asked questions
Can I make paneer butter masala without cream?
Yes. The cashews help create a creamy texture, so you can skip the cream or use a small splash of milk if it suits your diet.
Can I prepare the gravy ahead?
Yes. Prepare and chill the gravy separately, then reheat it and add paneer shortly before serving.
How do I keep paneer soft?
Add paneer near the end and simmer gently for only a few minutes. Long, vigorous cooking can make it firm.