A rich and indulgent vegetarian curry with soft paneer cubes simmered in a velvety tomato-cream sauce, fragrant with spices. Perfect with naan or steamed basmati rice.
Paneer butter masala is one of India's most beloved vegetarian dishes — and once you make it at home, you'll never order takeaway again. The sauce is silky, mildly spiced, and deeply comforting.
Ingredients
400g paneer, cubed · 3 large tomatoes, blended · 2 medium onions, finely chopped · 1 tbsp ginger-garlic paste · 150ml heavy cream · 2 tbsp butter · 1 tsp cumin seeds · 1 tsp garam masala · 1 tsp coriander powder · ½ tsp turmeric · 1 tsp Kashmiri chilli powder · Salt to taste · Fresh coriander to garnish
Method
1. Fry paneer cubes in a little oil until golden. Set aside. 2. Melt butter in a heavy pan, add cumin seeds. Add onions and cook until deep golden, about 12 minutes. 3. Add ginger-garlic paste, cook 2 minutes. Add all dry spices, stir 1 minute. 4. Pour in blended tomatoes, cook 15–20 minutes until thick and oil separates. 5. Blend sauce smooth, return to pan. Add cream, fried paneer, and salt. Simmer 8 minutes. 6. Finish with a knob of cold butter and fresh coriander.
Tips
Use Kashmiri chilli powder for colour without too much heat. The longer you cook the tomato base, the deeper the flavour. Leftovers taste even better the next day.
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