Curry · Origin: Delhi, North India · Draft

Paneer Butter Masala

Cost recipe Kitchen mode

Finished-dish photo

Sample recipe: paneer in a tomato-cashew gravy with kasuri methi.

Recipe notes

Suitable for a small family meal or a scaled restaurant batch. Contains milk and cashews.

Allergens: Milk, Tree nuts. Check packaged ingredient labels and cross-contact.

Servings 4Cooked yield Not recordedPrep 15 minMarinate/Rest 0 minCook 30 minTotal 45 min

Factor

×1

Custom

Ingredients

Gravy

Finish

Base recipe unchanged · 4 servings → 4 servings · batch ≈ 1327 g

Method

1
Simmer tomatoes and cashews in the measured water until soft.
2
Cool before blending to a smooth gravy; never seal hot liquid in a closed blender.
3
Melt butter in a kadai.
4
Cook ginger-garlic paste until its raw aroma fades, then briefly stir in Kashmiri chilli powder over low heat.
5
Add the blended gravy and salt.
6
Simmer, stirring, until thickened; add a little hot water if needed.
7
A larger batch may take longer to reduce, not a fixed multiple of the time.
8
Add paneer, cream, crushed kasuri methi and garam masala.
9
Simmer gently until the paneer is heated through.
10
Taste and adjust seasoning before serving with roti or naan.

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