Everyday Kitchen

Indian · Dinner

Paneer butter masala

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Gluten-free · High-protein

Blend tomato and cashew into a smooth sauce, then warm paneer gently. Butter and dried fenugreek give a rich finish.

Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of paneer butter masala
Representative photograph of paneer butter masala. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Sauce

Finish

Equipment

Saucepan; blender; knife; spoon.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Cook the sauce · About 15 min

  1. Melt 30 g butter. Cook 150 g onion, chopped for 6 minutes; add 15 g ginger-garlic paste for 1 minute. Add 350 g tomatoes, chopped, 30 g cashews, 150 ml water, 1 tsp ground coriander, ½ tsp chili powder and ¾ tsp salt; simmer for 8 minutes.

Blend · About 5 min

  1. Cool slightly and blend until smooth. Return to the pan.

    Check: Follow blender instructions for hot liquids; vent safely.

Warm the paneer · About 5 min

  1. Add 400 g paneer, cubed, 80 ml cream, ½ tsp garam masala and crushed 1 tsp dried fenugreek leaves. Simmer gently for 4–5 minutes.

    Check: Paneer is hot through; avoid a hard boil that makes it tough.

Tips

  • Blend thoroughly for a smooth sauce.
  • Warm paneer gently rather than simmering for a long time.

Substitutions

  • Use firm tofu instead of paneer and coconut cream instead of cream.
  • Omit cashews and reduce water for a nut-free sauce with a different texture.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Make the sauce one day ahead and refrigerate.
  • Add paneer while reheating on the serving day.

FAQ

Can I fry the paneer first?

Yes, lightly. Long frying can make it chewy.

Why is the sauce grainy?

The cashews may need more blending or a longer softening simmer.

Can I make it mild?

Use paprika instead of chili powder.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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