By Aditi Saraswat
November 8, 2025
Dive into the royal joy of paneer butter masala - a creamy, buttery curry featuring soft paneer cubes floating in a velvety tomato-cashew based gravy. Ideal for feasts or cosy dinners, this North Indian classic goes beautifully with naan, jeera rice, or even the parathas.
250g cubed paneer 3 pureed tomatoes 1 finely chopped onion 1 tbsp butter 1 tbsp oil 8 to 10 soaked and blended cashews 1 tsp ginger-garlic paste 1 tsp red chilli powder ½ tsp turmeric 1 tsp garam masala 1 tbsp cream 1 tsp kasuri methi Salt to taste Fresh coriander for garnish
In a pan, heat butter and oil and add chopped onions and sauté until they turn golden brown, and release a sweet fragrance.
Add ginger-garlic paste to this and cook until the raw smell vanishes. Once cooked, pour the tomato puree and cook it nicely until the oil begins to separate from it.
Add turmeric, red chilli powder, and salt to this mixture. Let the spices mix into the tomato base for a deep, balanced taste.
Now, add cashew paste and a little water to this gravy. Boil on low flame until the gravy thickens and turns velvety smooth.
Once it appears that the gravy is cooked fully, add paneer cubes to the gravy and cook for another 3–4 minutes.
Add some fresh cream, garam masala, and crushed kasuri methi to get that authentic restaurant-style taste.
Garnish with coriander leaves and a swirl of fresh cream. Pair with butter naan, jeera rice, or lachha paratha for a delightful meal.