Paneer Butter Masala Recipe

Here’s a rich and creamy **Paneer Butter Masala** recipe — restaurant-style, mildly spiced, and absolutely delicious!

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### 🧈 **Paneer Butter Masala Recipe**

#### 🕒 Prep Time: 15 mins | 🍳 Cook Time: 25 mins

🍽️ Serves: 3–4

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### 🧂 **Ingredients**

#### For the Gravy:

* 200–250g **paneer** – cubed

* 2 medium **onions** – chopped

* 3–4 medium **tomatoes** – chopped

* 8–10 **cashews**

* 1–2 **green chilies** (optional)

* 1 inch **ginger** + 4–5 **garlic cloves** – crushed or chopped

* 2 tbsp **butter**

* 1 tbsp **oil**

* 1/2 tsp **cumin seeds**

* 1/2 tsp **turmeric powder**

* 1 tsp **red chili powder**

* 1 tsp **garam masala**

* 1/2 tsp **kasuri methi** (dried fenugreek leaves) – crushed

* Salt – to taste

* 2 tbsp **fresh cream** (or malai)

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### 🧑‍🍳 **Instructions**

#### Step 1: Make Tomato-Cashew Base

1. In a pan, heat 1 tbsp oil.

2. Add chopped onions and sauté until golden.

3. Add ginger, garlic, green chilies, tomatoes, and cashews.

4. Cook until tomatoes soften (5–7 minutes).

5. Cool and **blend to a smooth paste** with a little water.

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#### Step 2: Cook the Gravy

1. In the same pan, heat **2 tbsp butter**.

2. Add **cumin seeds**, then the blended paste.

3. Add **turmeric, red chili powder, garam masala**, and **salt**.

4. Cook until butter starts to separate from the masala (5–7 mins).

5. Add 1/2 cup water (adjust for consistency).

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#### Step 3: Add Paneer & Finish

1. Add **paneer cubes** and simmer for 3–4 minutes.

2. Add **kasuri methi** and **fresh cream**. Mix well.

3. Simmer for 1–2 minutes more. Turn off heat.

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### 🍽️ **Serve With:**

* Butter naan / Roti

* Jeera rice / Plain rice

* Laccha paratha

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### 🔄 Variations:

* **Vegan?** Use tofu instead of paneer and coconut cream instead of dairy cream.

* **Sweeter version?** Add 1 tsp sugar or honey at the end.

* **Richer version?** Add more butter + cream.

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Let me know if you'd like a **low-fat** or **no-onion/garlic** version too!