THE SPICE MAGIC KITCHEN
Paneer butter masala
Soft paneer. A rich tomato-cashew sauce.
Tender paneer in a smooth tomato-cashew sauce, finished with cream and dried fenugreek leaves. This richer, buttery recipe is separate from our simpler paneer curry.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 4 servings. Tap each ingredient as you get it ready.
SPICE MAGICKashmiri Chili PowderView this spice →
SPICE MAGICFenugreek Leaves Dried Kasoori Methi for Curry & DalView this spice →
SPICE MAGICGaram Masala PowderView this spice →
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Deep stainless-steel pan, spoon and suitable blender.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Simmer the sauce base
Medium-low heat
Have readyButter · ginger · garlic · tomatoes · cashews · water · chilli · salt
- Melt butter over medium-low heat.
- Stir ginger and garlic for 1 minute.
- Add tomatoes, cashews, water, chilli and salt.
- Simmer 12–15 minutes, stirring, until cashews soften.
Illustrative preparation stage 2 Blend it smooth
Off the heat
Have readyA blender suitable for this mixture
- Take the pan off the heat.
- Let the mixture cool before transferring to a blender.
- Follow the blender instructions; never seal hot liquid in a personal blender.
- Blend until smooth, then return to the pan.
Why this step matters
Next: Warm the paneer ↓
Cashews should be tender before blending; cooling avoids dangerous pressure and hot splashes.Illustrative preparation stage 3 Warm the paneer
Gentle simmer
Have ready400 g / 14 oz paneer · a splash of water only if needed
- Bring sauce back to a gentle simmer.
- Add a little water if too thick.
- Fold in paneer and heat gently for 4–5 minutes.
Illustrative preparation stage 4 Finish with methi
Low heat
Have ready¼ cup cream · 1 tsp kasuri methi · ½ tsp garam masala
- Stir in cream, crushed kasuri methi and garam masala.
- Warm for 1–2 minutes.
- Taste and adjust salt.
SPICE MAGICFenugreek Leaves Dried Kasoori Methi for Curry & DalView this spice →
AT THE TABLE
A few good things alongside.
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Ingredients and allergens
Contains milk and cashews (tree nuts). Use dried fenugreek leaves, not fenugreek seeds or powder.
Resting and serving
Total time excludes cooling before blending. Cook times depend on the cashews and pan; confirm texture rather than relying only on the timer.
FROM YOUR SPICE SHELF