How to Make Paneer Butter Masala, Step by Step

Method10 steps · about 45 min

1. 1

   Step 1: Heat 1 teaspoon oil in a pan on medium heat. Once the oil is hot, add 1 bay leaf, ½-inch cinnamon stick, 3-4 cloves and sauté for a few seconds.

   Uses One teaspoon of two-teaspoon oil total · 1 bay leaf · One 1/2-inch (1.3 cm) cinnamon-stick piece · 3-4 whole cloves

2. 2

   Step 2: Then add 6-7 garlic cloves (roughly chopped), 1 & ½ inch ginger (roughly chopped) and 1 large white onion (roughly chopped) and sauté for 2 to 3 minutes until the onion is translucent.

   Saute garlic ginger and white onion · 3 minUses Oil with sauteed whole bay cinnamon and cloves · 6-7 large garlic cloves ( 25 grams , roughly chopped) · 1 & ½ inch ginger ( 15 grams , roughly chopped) · 1 large white onion ( 180 grams , roughly chopped)

3. 3

   Step 3: Add 3-4 medium tomatoes (roughly chopped), and 10-15 raw cashews and mix. Then add 1 cup water. Cover the pan with a lid and cook on medium heat for 15 minutes.

   Simmer Masala · 15 minUses Sauteed aromatic whole-spice base · 3-4 medium tomatoes ( 460 grams , roughly chopped) · 10-15 whole cashews (raw) · 1 cup water ( 8 oz )

4. 4

   Step 4: Remove from heat after the fifteen-minute simmer. Remove and discard the bay leaf, cinnamon piece and whole cloves. Cool the remaining mixture before blending according to the blender’s instructions, then blend smooth and reserve.

   Uses Simmered tomato-onion-cashew mixture with whole spices

5. 5

   Step 5: To the same pan now add 2 tablespoons butter along with remaining 1 teaspoon oil on medium heat.

   Uses 2 tablespoons unsalted butter · Remaining teaspoon oil

6. 6

   Step 6: Once the butter melts, add ½ teaspoon red chili powder and ½ teaspoon Kashmiri red chili powder and fry for a few seconds. This will give the curry a nice orange-red color.

   Uses Melted butter with remaining oil · ½ teaspoon red chili powder · ½ teaspoon kashmiri red chili powder

7. 7

   Step 7: Return the prepared blended paste to the butter-chili pan. Add the half teaspoon initial garam masala, quarter teaspoon cardamom powder, teaspoon sugar (1 teaspoon), threequarter teaspoon salt (¾ teaspoon) and optional half to one tablespoon tomato paste. Stir and cook one to two minutes.

   Cook blended paste with seasonings · 2 minUses Butter-oil chili tempering · Prepared cooled blended tomato-onion-cashew paste · ½ teaspoon garam masala (+ 1/4 teaspoon , if needed) · ¼ teaspoon cardamom powder · 1 teaspoon sugar · ¾ teaspoon salt (or to taste) · 1/2–1 tablespoon tomato paste, optional

8. 8

   Step 8: Then add 3-4 tablespoons heavy cream and mix.

   Uses Cooked seasoned tomato-cashew sauce · 3–4 tablespoons heavy cream

9. 9

   Step 9: Add in 250 grams of paneer (cut into cubes) and cook for 2 to 3 minutes on medium heat. Finally add 2 teaspoons kasuri methi (crushed).

   Simmer Paneer · 3 minUses Prepared creamy paneer sauce · 250 grams paneer (cut into cubes) · 2 teaspoons crushed kasuri methi (dried fenugreek leaves)

10. 10

    Step 10: Taste the finished curry and add the separate optional quarter teaspoon extra garam masala only if needed. Garnish with optional chopped cilantro and serve with separately prepared naan or rice.

    Uses Cooked paneer butter masala with kasuri methi · 1/4 teaspoon extra garam masala, optional after tasting · chopped cilantro (to garnish)