Paneer Butter Masala is one of the most popular North Indian dishes, loved for its rich, creamy texture and mildly spiced tomato-based gravy. This delicious recipe is perfect for special occasions or when you want to enjoy restaurant-style food at home.

To begin, take 200–250 grams of paneer and cut it into medium-sized cubes. If the paneer is hard, soak it in warm water for 10 minutes to make it soft. Now, heat 1 tablespoon oil and 1 tablespoon butter in a pan. Add one finely chopped onion and sauté until it turns golden brown. Then add 1 tablespoon ginger-garlic paste and cook until the raw smell disappears.

Next, add 2 pureed tomatoes and cook the mixture on medium flame until the oil starts separating from the masala. This step is very important as it enhances the flavor. Now add spices like 1 teaspoon red chili powder, ½ teaspoon turmeric, 1 teaspoon coriander powder, and salt as per taste. Mix everything well and let it cook for 5–7 minutes.

Meanwhile, soak 10–12 cashew nuts in warm water and grind them into a smooth paste. Add this paste to the gravy and cook for another 2–3 minutes. This gives the dish its creamy and rich texture. Now add paneer cubes to the gravy and mix gently so they don’t break. Add about half a cup of water and let it simmer for 5 minutes.

To finish the dish, add ½ cup fresh cream, 1 teaspoon garam masala, crushed kasuri methi, and a little butter. Mix well and cook for 2 more minutes on low flame. You can also add a pinch of sugar to balance the tanginess of tomatoes and get that authentic restaurant taste.

Garnish with fresh coriander leaves and a swirl of cream. Serve hot with butter naan, roti, or jeera rice for a complete meal.

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