Quick & Easy Paneer Butter Masala Recipe for Beginners
A beginner‑friendly, creamy paneer butter masala made with a smooth tomato‑cashew gravy, mild spices, and soft paneer cubes. Perfect for weeknight dinners or special occasions, this recipe is simple to follow yet delivers classic restaurant-style flavor.
Equipment
- 1 Pan / Kadai – for cooking the gravy
- 1 Blender / Mixer – to puree the tomato-onion-cashew mixture
- 1 Cutting board – for chopping onions, tomatoes, paneer
- 1 Sharp knife – for chopping and cubing paneer
- 1 Spatula / Wooden spoon – for stirring the gravy
- 1 Measuring cups and spoons – for spices, cream, nuts
Ingredients
- 2 tbsp Butter
- 1 tbsp Oil
- 2 Nos. Onion
- 3 Nos. Tomatoes
- 10-12 pcs. Cashews / Almonds
- 1 inch Ginger
- 3-4 Cloves Garlic
- 1 tsp Cumin seeds
- 1 Bay leaf
- 1 Cinnamon stick
- 3 Cloves
- 3 Green cardamoms
- 1 tsp Turmeric powder
- 1 tsp Kashmiri red chili powder
- 1 tsp Coriander powder
- 1 tsp Garam masala
- Salt – to taste
- 1 tsp Sugar
- 250 gram Paneer
- 1/3 cup Fresh cream
- 1 tsp Dried fenugreek leaves (kasuri methi)
- 2 tbsp Fresh coriander leaves
Instructions
- Heat butter and oil in a pan on medium heat.
- Add cumin seeds, bay leaf, cinnamon, cloves, and cardamoms. Sauté until they become fragrant.
- Add sliced onions, minced ginger, and crushed garlic. Cook until the onions turn soft and light golden.
- Add chopped tomatoes and cashews (or almonds). Cook until the tomatoes soften and lose their raw smell.
- Switch off the heat and let the mixture cool slightly.
- Transfer the mixture to a blender and blend into a smooth puree, adding a little water if needed.
- Strain the puree back into the pan for a silky gravy.
- Turn the heat to low and add turmeric, Kashmiri red chili powder, coriander powder, garam masala, salt, and sugar.
- Simmer the gravy on low heat until it thickens slightly and you see a little fat on top.
- Gently add the paneer cubes and mix carefully so they do not break.
- Pour in fresh cream and sprinkle crushed dried fenugreek leaves (kasuri methi).
- Cook on low heat for 3–5 minutes to warm the paneer and blend the flavors.
- Turn off the heat, cover the pan, and let it rest for a few minutes.
- Garnish with a swirl of cream and chopped coriander leaves before serving.
Notes
- Great beginner-friendly curry that teaches basic Indian cooking techniques like sautéing whole spices and building a tomato-onion base.
- Use fresh, soft paneer for the best texture; soak store-bought paneer in warm water for 10–15 minutes if it feels firm.
- Do not cook paneer for long; just let it gently heat in the gravy to prevent it from turning chewy.
- You can make the tomato–onion–nut gravy in advance and freeze it; add paneer and cream fresh when reheating.
- Adjust chili powder to your spice preference, but try not to skip kasuri methi as it gives a classic restaurant-style aroma.
- Serve hot with naan, roti, or jeera rice, along with a simple salad or raita to balance the rich, creamy flavors.