If there is one dish that defines the "indulgent" side of Indian cuisine, it is Paneer Butter Masala. It’s creamy, slightly sweet, tangy, and incredibly buttery. Known as the "King of Vegetarian Curries," this dish is the gold standard for celebrations and dining out.
This recipe helps you achieve that velvety, silk-smooth restaurant texture right in your own kitchen—without any grainy bits or harsh spice notes.
The Secrets to a Velvety Gravy
The Cashew Paste: This is the magic behind the creaminess. Soaking and grinding cashews provides a rich, fatty base that holds the sauce together.
Double Straining: For a truly "makhani" (buttery/silky) sauce, blend the tomato-onion base and then pass it through a fine sieve.
The Butter-Oil Balance: We use a mix of oil (to prevent burning) and a generous amount of butter for that signature gloss.
Kasuri Methi: Never skip this! Rubbing dried fenugreek leaves between your palms at the very end releases an aroma that makes it smell exactly like a 5-star kitchen.
Ingredients
| Category | Ingredients |
| The Paneer | 250g Paneer cubes (soaked in warm water for 10 mins), 2 tbsp Butter |
| The Gravy Base | 3 large Tomatoes, 1 large Onion, 10-12 Cashews, 1 inch Ginger, 4 Garlic cloves |
| The Spices | 1 tsp Cumin seeds, 2 Green Cardamoms, 1 Cinnamon stick, 1 tsp Kashmiri Red Chili powder, 1/2 tsp Garam Masala |
| The Finishing | 1/2 tsp Sugar (or Honey), 2 tbsp Heavy Cream, 1 tbsp Kasuri Methi, fresh Cilantro |
Step-by-Step Instructions
1. Prepare the Base
Roughly chop the tomatoes, onion, ginger, and garlic. Put them in a pot with the cashews and half a cup of water. Cover and cook for 12–15 minutes until everything is soft. Let it cool completely, then blend into a smooth paste.
2. The Silky Sieve (Crucial Step!)
Pass the blended paste through a fine strainer into a bowl. Use a spoon to press it through, discarding any skins or seeds. This leaves you with a perfectly smooth "makhani" base.
3. Sauté and Spice
In a pan, melt 2 tbsp of butter with a splash of oil. Add cumin seeds, cardamom, and the cinnamon stick. Once fragrant, add the Kashmiri chili powder (this gives it the bright red color) and immediately pour in your strained gravy base so the spice doesn't burn.
4. The Simmer
Cook the gravy on medium heat for 5–7 minutes. Add salt and a tiny bit of sugar to balance the acidity of the tomatoes. Once you see tiny droplets of oil/butter on the surface, it's ready.
5. Add Paneer and Cream
Add the paneer cubes (drain the warm water first—this keeps them soft!). Stir gently so they don't break. Pour in the heavy cream and sprinkle the crushed Kasuri Methi and Garam Masala.
6. Final Touch
Simmer for just 2 minutes. Turn off the heat and garnish with a swirl of cream and fresh cilantro.
Pro-Tip
Soft Paneer Hack: If your paneer is store-bought and feels rubbery, soak the cubes in hot salted water for 15 minutes before adding them to the gravy. It makes them pillows of soft goodness.
Serving Suggestions
The Perfect Pair: Serve with Garlic Naan or Butter Kulcha.
Rice Option: Pairs beautifully with Peas Pulao or Jeera Rice.
