Punjabi Paneer Butter Masala
A creamy, flavorful North Indian curry made with paneer cubes simmered in a rich tomato-cashew gravy. Perfect for special occasions or weekend indulgence, and best served with naan or rice.
Equipment
- Heavy-bottomed pan or kadhai
- Blender or mixer grinder
- Knife and chopping board
- Measuring spoons
- Wooden or silicone spatula
- Serving bowl
Ingredients
For masala paste:
- 2 tbsp oil
- 2 tbsp butter
- 5 cloves
- 2 pods cardamom
- 2 onion sliced
- 2 clove garlic
- 1 inch ginger
- 3 tomato sliced
- 15 cashew
For curry:
- 2 tbsp oil
- 2 tbsp butter
- 1 bay leaf
- 1 chilli
- 1 onion finely chopped
- ½ tsp turmeric
- 1 tsp chilli powder
- ¾ tsp coriander powder
- ¼ tsp cumin powder
- ½ garam masala
- 1 tsp salt
- 1 cup water
- 2 tbsp cream
- 16 cubes paneer
- 1 tsp kasuri methi
- 2 tbsp coriander finely chopped
Instructions
- Heat oil and butter, then sauté cloves, cardamom, onions, garlic, and ginger.
- Add tomatoes and cashews; cook until soft, then blend to a smooth paste.
- In the same pan, heat more oil and butter, add bay leaf, green chili, and chopped onion.
- Add turmeric, chili powder, coriander, cumin powder, and salt; cook the masala base.
- Pour in the blended paste and mix well; add water and simmer.
- Stir in cream, paneer cubes, garam masala, and kasuri methi.
- Let it simmer until the paneer is soft and the gravy thickens.
- Garnish with fresh coriander and serve hot.
