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Paneer Butter Masala Curry

Sarah & Safiyah
A rich gravy made of cashew nuts and cottage cheese
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine Indian
Servings 4 people


  • Pans and a pot to hold the gravy
  • Standard Blender


  • 300 gm paneer cut into small cubes
  • ½ cup heavy cream
  • 1 tomato chopped roughly
  • 1 onion chopped roughly
  • 4 cloves garlic chopped roughly
  • 6-8 cashew nuts
  • 2 tbsp tomato paste
  • ½ tbsp sugar
  • 1 tsp chili powder
  • ½ tsp turmeric powder
  • 1 tsp kasuri methi or fenugreek powder
  • 1 tsp jeera or cumin seeds
  • 1 dry red chilies
  • 2 cardamom pods
  • 4 cloves
  • 1 cinnamon stick
  • 2 tbsp butter
  • ½ cup water
  • coriander to garnish
  • salt to taste


  • In a pan, sauté onion and garlic with a tablespoon of oil until the onion turns transparent
  • Remove the onion and add tomato and sauté till it turns mushy
  • In another pan, sauté cinnamon stick, cardamoms, cloves, dry red chili, kasuri methi, and jeera until roasted completely
  • In a blender, add the onion, garlic, tomato, and roasted spices along with cashew nuts and blend it into a fine paste
  • In a large pot, add butter and then add the blended mixture
  • To the masala, add turmeric powder, chili powder, salt, tomato paste, sugar and cook until it thickens
  • Add some water if needed and then add heavy cream
  • Cook for about a minute before adding the paneer cubes
  • Close the lid and let the paneer cook for 15-20 minutes
  • Garnish with coriander and serve with hot naans


Keyword Vegetarian