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Creamy Butter Paneer Masala

A family recipe since July 2009

Golden-brown paneer cubes simmered in a rich, buttery tomato and almond gravy make this classic Punjabi curry irresistibly comforting. Serve with warm naan or chapatis for a restaurant-style meal at home.

45 min total2 servings

Ingredients

  • Paneer - 1 cup
  • Onion - 2 whole
  • Tomato - 2 whole
  • Green chili - 1 whole
  • Ginger-garlic paste - 1 tbsp
  • Almond paste or cashew paste - 2 tbsp
  • Turmeric powder - 1/4 tsp
  • Red chili powder - 1 tbsp
  • Coriander powder - 1/2 tsp
  • Kasoori methi powder (dry fenugreek leaves) - 1 tbsp
  • Garam masala - 1/4 tsp
  • Coriander leaves
  • Butter - 3 tbsp
  • Salt
  • Fresh cream - 1 tbsp

Instructions

  1. 1Heat a little butter in a skillet and sauté the onions and the green chili until they take on a light brown color; let them cool slightly, then blend to a thick paste.
  2. 2Bring a pot of water to a boil and cook the tomatoes in it for 10 mins, then transfer them to cold water, peel off the skins, blend until smooth, and strain to remove seeds.
  3. 3Cut the paneer into cubes, shallow-fry or pan-fry them until they are light brown on all sides, then soak the fried cubes in warm water to soften while you prepare the gravy.
  4. 4Soak 5-6 almonds in water for 30 mins, then grind them to a fine paste, adding 1/4 cup of water as needed to make a smooth almond paste.
  5. 5Heat the remaining butter in a large pan, add the onion paste and sauté until it turns brown, then stir in the ginger-garlic paste and sauté for 2-3 mins to remove the raw aroma.
  6. 6Add the almond paste and the tomato puree, then sprinkle in the turmeric powder, red chili powder, coriander powder, garam masala, kasoori methi powder, and salt; mix everything well and cook the masala for 4 mins so the spices bloom and the raw tomato flavor mellows.
  7. 7Gently add the softened paneer cubes with a little water, simmer on medium heat for 5 mins to let the paneer absorb the flavors, then stir in the fresh cream and scatter coriander leaves on top.
  8. 8Serve with chapatis or naan. Optional: drizzle a little extra fresh cream before serving for a richer finish.

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