Paneer Butter Masala Recipe

Method9 steps · about 45 min

1. 1

   Step 1: Choose STOVETOP steps 1–9 or the complete INSTANT POT route here. STOVETOP: heat the tablespoon oil and sauté whole cardamoms, onions and fresh ginger (10g)/garlic (5–6) 4–5 minutes until transparent. If choosing paste instead of both fresh aromatics, sauté onion first about four minutes, then paste 1–2 minutes. If choosing ground cardamom, omit the pods and add it at the finish. INSTANT POT, skipping steps 2–8: on Sauté heat the same oil and sauté onion, selected cardamom and fresh aromatics or paste 3–4 minutes. Add the selected fresh tomatoes OR passata, salt, cashews (15), or the optional soaked-almond or almond-flour alternative, chili and coriander powder. Add ONLY the separate half cup IP water for a nut route. For cashew-free IP, omit all nuts and use ONLY the separate third cup IP water. Pressure-cook 10–12 minutes and let pressure drop naturally; open only after full release. Stir in initial garam masala and blend with an immersion blender, or cool fully before using a stand blender; optionally strain. On Sauté bring the same puree to a boil, add butter (30 g) and simmer 5–6 minutes, using only separate extra water if necessary. Omit the optional stove bay/cinnamon/clove finish here. Add jaggery, kasuri methi, optional ground cardamom instead of pods, and separate extra salt/garam only as needed. Mix in paneer, cancel heat and add only 2–3 tablespoons from the ordinary 3–4 tbsp cream stock, keeping its final tablespoon for step 9. For cashew-free IP, instead add the separate third cup cream, omitting the ordinary cream stock entirely. Continue directly to step 9.

   Uses 1 tablespoon (15 ml) oil · two cardamoms ONLY if not choosing ground-cardamom finish · 1 cup (130 grams) onions (sliced or diced from 1 medium yellow or 2 small red onions) · 10g ginger ONLY fresh route · 5–6 garlic cloves ONLY fresh route · 1½–2 teaspoons paste ONLY replacing both fresh ginger and garlic · 2 cups (350–420 g) tomatoes; use the paired upper cashew amount only if choosing 420 g · 15 cashews (30 g; source allows up to 18 cashews/36 g, paired with the upper tomato amount)

2. 2

   Step 2: For stovetop only, add the selected 350–420 g fresh tomatoes or the separate passata (⅔cup) alternative, 1 tsp sea salt and 30–36 g cashews or the optional soaked-almond/almond-flour alternative. Use the upper cashew amount if choosing 420 g tomatoes. Cook covered for about 7 minutes until the tomatoes break down, adding a splash of water only if the pan dries.

   Uses ONLY stove route, same selected aromatics and cardamom · 2 cups (350–420 g) tomatoes; use the paired upper cashew amount only if choosing 420 g · 1 teaspoon sea salt ( (adjust to taste)) · 15 cashews (30 g; source allows up to 18 cashews/36 g, paired with the upper tomato amount) · ⅔cup passata ONLY replacing fresh tomato on stove route · overnight-soaked almonds ONLY replacing cashews on stove route · almond flour ONLY replacing cashews/whole almonds on stove route · optional splash to prevent dry sautéing, or slight consistency adjustment

3. 3

   Step 3: Stovetop only: add initial Kashmiri chili powder or paprika, coriander powder (1 teaspoon) and garam masala (¾ to 1 teaspoon). Sauté 3–4 minutes until aromatic, turn off and cool completely.

   Uses ONLY stove route, same cooked base · ¾ to 1 teaspoon Kashmiri red chilli powder ((or paprika) (adjust to heat & color preference)) · ¾ to 1 teaspoon garam masala powder ( (adjust to taste)) · 1 teaspoon coriander powder ((daniya powder) (optional))

4. 4

   Step 4: Stovetop only: blend the same cooled cooked masala from step 3 with the separate one cup cold blending water until silky smooth.

   Uses same cooked vegetables/spices cooled for blending · 1 cup (240 ml) cold water (to blend)

5. 5

   Step 5: Stovetop only: melt the two tablespoons butter over low heat and add optional bay leaf (1 small), chosen cinnamon piece and whole cloves (3).

   Uses 30 g unsalted butter (2 tbsp), stovetop only · 1 small bay leaf (tej patta, optional) · one 2-inch Ceylon cinnamon piece (or one 1-inch dalchini piece, optional) · 3 whole cloves (laung, optional)

6. 6

   Step 6: When the butter spices sizzle, add only the separate optional extra quarter teaspoon chili powder if desired. Strain the same cooked puree from step 4 into this butter pan, pressing with a spoon.

   Uses same butter pan ready for straining · same one-cup-water puree, not new tomato inventory · 0.25 tsp Kashmiri red chili powder

7. 7

   Step 7: Add the separate ½ cup stovetop gravy water. Simmer the strained sauce, covered, over medium heat for 10–12 minutes until slightly thick but still flowing. Stir after the first 3–4 minutes and continue stirring every 3–4 minutes to prevent scorching. Traces of fat appear when the sauce is ready.

   Stir the butter-masala sauce · 4 minUses same combined puree and butter · 0.5 cup water

8. 8

   Step 8: Remove the optional whole spices and taste the cooked gravy. Use separate extra salt/garam only as needed. Add jaggery, crushed kasuri methi (½ tablespoon), ground cardamom ONLY if its pods were omitted, and paneer. Cook covered over low heat for 2–3 minutes, then turn off. Reserve one tablespoon from the same 3–4 tablespoons cream; stir only the remaining 2–3 tablespoons into the curry off heat.

   Simmer Paneer · 3 minUses same10–12minute cooked sauce · 1 teaspoon jaggery/ sugar ( (optional)) · 250 to 300 grams (9 to 10 oz) paneer (I cut mine to ¾ inch) · ½ tablespoon kasuri methi ( (dried fenugreek leaves, crushed)) · ¼–⅓ tsp ground cardamom (exclusive pod alternative) · extra salt only to taste cooked gravy · extra garam masala only to taste cooked gravy · first2–3tablespoons from same3–4tbsp cream stock, final tablespoon reserved

9. 9

   Step 9: Garnish your finished stovetop curry from step 8 or Instant Pot curry from step 1 with 1–2 tbsp coriander leaves. Add the reserved 1 tbsp ordinary cream if using that cream stock. For the cashew-free Instant Pot route, the separate ⅓ cup cream is already in the curry. Serve hot; rice, naan, roti or paratha make optional accompaniments.

   Uses ONLY complete IP route, exclusive alternative to step-8 curry · ONLY stove route, same paneer and cream-enriched sauce · 1 to 2 tablespoon coriander leaves ( (cilantro finely chopped, to garnish)) · ONLY reserved final tablespoon from same cream stock; omit for cashew-free IP cream route