Classic Butter Paneer Masala

A rich and creamy North Indian curry featuring soft cubes of paneer cooked in a luscious, mildly spiced tomato and cashew-based gravy.

50 min total Base: 2 servings 450 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings2 servings

1Base: 2 servings16

Fixed ingredients: Paneer, Tomato Puree, Cashews (soaked and blended into a smooth paste), Ginger-Garlic Paste, Kashmiri Red Chili Powder, Turmeric Powder, Garam Masala — quantities stay the same regardless of serving count.

Paneer

200 grams(fixed)

Butter

2 tablespoons

Tomato Puree

1.5 cups(fixed)

Heavy Cream

0.25 cups

Cashews (soaked and blended into a smooth paste)

10 pieces(fixed)

Ginger-Garlic Paste

1 tablespoon(fixed)

Kashmiri Red Chili Powder

1 teaspoon(fixed)

Turmeric Powder

0.25 teaspoon(fixed)

Garam Masala

0.5 teaspoon(fixed)

Salt

1 to taste

Instructions

Soak cashews in warm water for 20 minutes, then blend into a smooth paste adding a small amount of water.

Sauté ginger-garlic paste in butter over medium heat until fragrant.

Add tomato puree, Kashmiri red chili powder, turmeric powder, and salt. Cook until the oil begins to separate from the masala.

Stir in the prepared cashew paste and a splash of water to achieve desired gravy consistency.

Add the paneer cubes and simmer gently for 5 minutes.

Finish by folding in the fresh cream and garam masala, then remove from heat immediately to serve.

💡 Chef's Tip

For an ultra-smooth 'restaurant-style' gravy, strain the tomato-cashew mixture through a fine-mesh sieve before adding the paneer. Do not overcook the paneer, or it will become rubbery.

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