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Paneer Butter Masala
Paneer cubes in smooth, buttery tomato cream sauce - the vegetarian butter chicken.
20 mins
30 mins
4 people
North Indian
Paneer
Cubed
400g
Tomato puree
400g
Cashews
Soaked
50g
Butter
4 tbsp
Cream
100ml
Kashmiri chili
1 tbsp
Ginger-garlic paste
2 tbsp
Garam masala
1 tsp
Kasuri methi
1 tsp
Honey
1 tsp
🍽️ Cashew cream
→ Sunflower seed cream
Nut-free and similar texture
Cook tomato puree in butter for 10 minutes until thick and dark.
💡 Pro Tip: This reduction is what makes the gravy rich and not watery
Blend cooked tomatoes with soaked cashews until silky smooth.
💡 Pro Tip: Strain through sieve for restaurant-smooth texture
Return to pan. Add ginger-garlic paste, kashmiri chili, garam masala.
💡 Pro Tip: Cook spices in the sauce for 2 minutes
Add cream, honey, salt. Add paneer cubes and simmer 5 minutes.
💡 Pro Tip: Honey balances tomato acidity - the restaurant secret
Finish with kasuri methi and extra butter.
💡 Pro Tip: Extra butter at the end is what makes it makhani
- ✓Reduce tomatoes properly for rich color
- ✓Blend with cashews for silky texture
- ✓Strain for smoothest result
- ✓Honey is the secret ingredient
- ✓Finish with extra butter and kasuri methi
- →With butter naan or garlic naan
- →With jeera rice
- →With tandoori roti