Paneer Butter Masala

Paneer Butter Masala is a rich, creamy, and mildly spiced North Indian curry that pairs perfectly with naan, roti, or rice. This quick version brings restaurant-style flavors with a homemade touch, using aromatic spices, cashews for creaminess, and a hint of ghee for indulgence.

Ingredients:

For the Masala Paste:

1 medium onion, roughly chopped

6–7 garlic cloves

1 dried red chili (optional)

2 medium tomatoes

½ cup cashews (optional, for creaminess)

(Optional whole spices for enhanced aroma- Small piece of cinnamon stick,2 cloves,4–5 peppercorns,1 cardamom,1 tsp coriander seeds)

1 tbsp curd (plain yogurt)

For the Curry:

2 tbsp ghee

1 tsp cumin seeds

1 bay leaf (optional)

⅓ tsp turmeric powder

1 tsp red chili powder (Kashmiri chili for mild heat)

1 tsp sugar

1 tsp salt (adjust to taste)

½ tsp garam masala

½ tbsp kasuri methi (dried fenugreek leaves)

¼ tsp amchoor (dried mango powder if tomatoes aren’t sour enough)

¼ cup chopped capsicum (optional)

200g paneer, cubed

Fresh coriander leaves for garnish

Process:

Step 1: Prepare the Onion Masala

Grind onion, garlic, and dried red chili into a coarse paste without or with very little water. Heat 2 tbsp ghee in a pan (try to use non stick pan). Add cumin seeds and let them splutter, then add the bay leaf if using. Add the onion-garlic paste and cook on low to medium heat, stirring occasionally. Cook until it dries out and turns golden brown. Add turmeric and red chili powder, mix well, and sauté for 2–3 minutes.

Step 2: Prepare the Tomato Masala

While the onion masala is cooking, grind tomatoes, cashews, curd, and whole spices (if using) into a paste. (Use minimal water!). Once the onion masala is ready, add the tomato-cashew paste and mix well. Cover and cook on low to medium heat for 10 minutes, stirring occasionally. (The cashews make it thick, so check that it doesn’t stick!)

Step 3: Add Seasoning & Paneer

Once ghee or oil starts separating from the masala, add sugar, salt, garam masala, kasuri methi, and amchoor powder. Mix well. Add chopped capsicum (if using) and add paneer cubes, mix gently, and cook covered for 5–10 minutes, stirring occasionally.

Step 4: Final Touches & Serving

Optionally, add a small cube of butter for extra richness. Garnish with fresh coriander leaves.

Serve hot with naan, roti, or jeera rice.

Tips:

For a richer color, blend ½-inch beetroot with tomatoes.

For extra creaminess, add 1 tbsp fresh cream before serving.

To balance sourness, use amchoor powder or a pinch of sugar.