Paneer Butter Masala Recipe (Paneer Makhani) (2024)

5 from 3 votes

• ▢ 8 ounces paneer, store-bought or homemade
• ▢ 12 unsalted raw cashews
• ▢ 2 tablespoons neutral oil, such as canola
• ▢ 2 whole cardamom pods
• ▢ ½ cinnamon stick
• ▢ 1 bay leaf
• ▢ 1 large red onion, thinly sliced
• ▢ Salt
• ▢ ½ tablespoon grated garlic
• ▢ ½ tablespoon grated ginger
• ▢ ½ serrano chili, roughly chopped
• ▢ 1 pound ripe tomatoes, preferably roma or plum tomatoes
• ▢ 1 teaspoon garam masala
• ▢ 1 cup water, plus more if needed
• ▢ 2 tablespoons unsalted butter
• ▢ ½ teaspoon mild red chili powder, like Kashmiri chili powder | or ¼ teaspoon paprika and ¼ teaspoon cayenne powder
• ▢ 1 teaspoon fenugreek leaves, also known as kasoori methi
• ▢ 2 tablespoons heavy cream, optional
• ▢ 1 teaspoon maple syrup, optional
• ▢ A handful of chopped red onion, minced cilantro, and lemon wedges, for serving

• Prep the paneer and cashews: Store-bought paneer is often dense, so I recommend softening it through the following step. Cut paneer into 1-inch cubes, then soak in a bowl of hot water for 15 minutes. Drain the paneer and set aside.

  Meanwhile, soften the cashews. Soak the cashews in a small bowl of hot water for 15 minutes. Drain and set aside.

  8 ounces paneer, 12 unsalted raw cashews

• Bloom the spices: Add oil to a medium saute pan set over medium heat. Add the cardamom, cinnamon, and bay leaves and saute until aromatic and sizzling, about 30 seconds.

  2 tablespoons neutral oil, 2 whole cardamom pods, ½ cinnamon stick, 1 bay leaf

• Saute the onion: Saute the onion over medium heat for 7 - 8 minutes until the moisture has evaporated and the onions are golden brown at the edges. Season with salt.

  Note: This is a recipe where you really want to get some color on these onions. It adds a lot of flavor.

  1 large red onion, Salt

• Reduce the heat to low, and add the garlic, ginger, and chili. Saute for 30 seconds until fragrant.

  ½ tablespoon grated garlic, ½ tablespoon grated ginger, ½ serrano chili

• Saute the tomatoes and cashews: Add the tomatoes and drained cashews, and saute for 8 - 10 minutes over medium heat until the tomatoes begin to break down and release their juices into a thickened sauce.

  1 pound ripe tomatoes

• Simmer the sauce: Add the garam masala and 1 cup water, and saute for another 5 minutes until the sauce reduces slightly. Season with salt.

  1 teaspoon garam masala, 1 cup water

• Blend the sauce: Remove and discard the cardamom, cinnamon, and bay leaves from the sauce.

  Transfer the sauce to a stand blender. Remove the center cap and place a towel over the opening. Puree mixture until completely smooth. If your puree is not perfectly smooth, you can push it through a fine mesh sieve.

  Note:Use caution with hot liquids in a stand blender. Initiate the blending process at a low speed, slowly increasing the speed in stages to prevent splashing and to ensure a consistent puree.

• Wipe the saute pan clean, then heat the butter over medium heat until melted.

  2 tablespoons unsalted butter

• Simmer the sauce: Add the chili powder, and stir to combine, then mix in the tomato puree. Bring the mixture to a simmer. Simmer for about 5 minutes to allow the sauce to meld with the butter. If the sauce is looking too thick, you can add more water as desired.

  ½ teaspoon mild red chili powder

• Finish seasoning: Crush the fenugreek leaves in your hand and add to the pan. If adding in the cream, reduce the heat to low and stir it in. Season with salt, and taste the sauce, adding more spices if desired. If it needs a bit of sweetness, you can add the maple syrup.

  1 teaspoon fenugreek leaves, 2 tablespoons heavy cream, 1 teaspoon maple syrup

• Cook the paneer: Add the paneer and reduce the heat to a low simmer. Simmer for about 2 - 3 minutes, until the paneer is cooked through.

• Serve: Garnish with cilantro and red onion, and serve with lemon wedges.

  A handful of chopped red onion, minced cilantro, and lemon wedges

* A high powered blender is recommended to ensure the sauce is as creamy and smooth as possible.If you don’t have one, I recommend subbing the raw cashews for 1 - 2 tablespoons cashew butter. Add the cashew butter directly to the blender instead of sauteeing it with the aromatics.

Tips:

1. If your sauce feels too watery, you can simmer it for an additional 10 - 15 minutes to help thicken the mixture. Alternatively, if it's too thick, you can add a bit more water to loosen it up.
2. Make sure to check your spices before following this recipe. If your spices emit a strong fragrance, they're likely fresh. If they seem older or more stale, you may need to purchase new spices or add more spices to achieve the same flavor. Otherwise, this recipe might not taste as flavorful.

Storage: Leftover paneer butter masala can be stored in the fridge for 2 - 3 days. The sauce tends to thicken after sitting in the refrigerator. Reheat in the microwave until warmed through, adding water as needed to thin out the sauce.