Butter Paneer Masala (Restaurant Style!)
Creamy, rich butter paneer i made restaurant-style with blended cashews, aromatic spices, buttery tomatoes, and soft paneer. Silky, comforting, and easy to make at home.
Servings: 4
Ingredients
- 3 tbsp Butter (I used vegan earth balance butter)
- 1 c Onions finely chopped
- 1 tbsp Ginger crushed
- 1 tbsp Garlic finely chopped
- 1 tsp Garam Masala
- 1.5 tsp Kashmiri Red Chili Powder
- 1 1/4 tsp Cumin Powder
- 1/4 tsp Turmeric
- 1 tsp Fenugreek Leaves
- Salt (To taste)
- 1 c Pureed Canned Tomatoes
- 25 Cashews
- 1/2 c Cream
- 300 grams Paneer
- 1 tsp Sugar
- 1 c Water
Instructions
- Sauté the aromatics: Heat butter in a pan and cook the finely chopped onions over medium heat until translucent. Add the ginger and garlic and cook for another minute.
- Bloom the spices: Add garam masala, Kashmiri chili powder, cumin, fenugreek leaves, and turmeric. Lower the heat slightly and cook until fragrant, being careful not to burn the spices.
- Add tomatoes and cashews: Stir in the canned tomato purée, salt, and cashews. Let the mixture simmer for 5–7 minutes to soften the nuts and deepen the flavor.
- Simmer with water: Add one cup of water, bring to a gentle simmer, cover with a lid, and cook for 25–30 minutes. Stir every few minutes to prevent sticking.
- Cool and blend: Let the mixture cool completely before blending. Use an immersion blender or a traditional blender. Do not blend while hot.
- Strain the sauce: Push the blended sauce through a sieve to remove cashew pulp and achieve the restaurant-style silky texture.
- Finish the curry: Return the strained sauce to the pot and add cream, paneer cubes, sugar, and extra water if needed to adjust consistency.
- Final simmer: Cook for another 10 minutes until the paneer is soft and the gravy is thick, creamy, and glossy. Garnish with cream and cilantro.
Video
Notes
Storage: Refrigerate for up to 3 days. Paneer softens even more after resting. Reheat on low heat and add a splash of water or cream to loosen the sauce.
Freezing: Freeze the sauce without paneer for up to 2 months. Add fresh paneer when reheating for best texture.
Vegan Option: Swap paneer with tofu, butter with vegan butter, and cream with coconut cream.
Spice Level: Kashmiri chili powder keeps the flavor mild—add a pinch of hot chili flakes if you prefer heat.
Nutrition
Calories: 496kcal | Carbohydrates: 16g | Protein: 15g | Fat: 43g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 106mg | Sodium: 194mg | Potassium: 373mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1061IU | Vitamin C: 10mg | Calcium: 430mg | Iron: 2mg
