Paneer Butter Masala

 

Paneer Butter Masala

Prep 20 min, Cook 25 min, Serves 4

Ingredients

250 g paneer, cut into 2 cm cubes

30 g unsalted butter

15 g canola oil

120 g onion, finely chopped

10 g fresh ginger, finely chopped

10 g garlic, finely chopped

200 g crushed tomato

60 g 35% cream

80 g water

6 g salt (start with this, adjust to taste)

4 g sugar

4 g Kashmiri chili powder (or mild paprika for color)

4 g ground coriander

2 g ground cumin

2 g garam masala

1 g turmeric

2 green cardamom pods (optional, lightly crushed)

1 small bay leaf

10 g fresh coriander leaves, chopped (for garnish)

Instructions

1 Cut the paneer into cubes (about 2 cm). If it feels very firm, soak the cubes in warm water for 10 minutes, then drain this keeps them soft.

2 In a medium pan, heat the oil and half of the butter over medium heat until melted.

3 Add chopped onion, a pinch of salt, and cook 6–8 minutes, stirring, until soft and light golden. Add ginger and garlic and cook 1–2 minutes more until fragrant.

4 Lower the heat slightly. Add chili powder, coriander, cumin, turmeric, and bay leaf/cardamom if using. Stir for 30–40 seconds so the spices bloom but do not burn.

5 Pour in the crushed tomato and water. Stir well, bring to a gentle simmer, then cook 8–10 minutes, stirring occasionally, until the sauce thickens and the raw tomato smell is gone.

6 Add salt, sugar, and garam masala. Stir, taste, and adjust salt or sugar if needed. Add the remaining butter and let it melt into the sauce.

7 Reduce the heat to low. Stir in the cream slowly to make a smooth, rich sauce. Do not boil hard after adding cream keep it just gently simmering.

8 Add the paneer cubes to the pan. Gently stir so they are coated in the sauce. Simmer on low heat for 3–5 minutes so the paneer absorbs flavor without becoming rubbery.

9 Turn off the heat. Sprinkle chopped coriander on top. Rest 2–3 minutes, then serve hot with naan, roti, or rice.

Beginner tips

• Control heat: Keep the heat medium–low once spices go in; they burn fast and turn bitter.
• Taste as you go: After adding tomato and again after cream, taste and adjust salt, sugar, and chili. Balance is everything.
• Cream safety: Add cream on low heat and avoid boiling this keeps the sauce silky, not split.
• Paneer texture: Short simmer time keeps paneer soft. Overcooking makes it chewy. If it’s dry, that warmwater soak helps.
• Make it ahead: You can cook the sauce fully, cool it, and reheat gently with a splash of water; add paneer and cream at the end for service.