Paneer Butter Masala (Paneer Makhani)

Creamy Restaurant style Paneer Butter Masala is easy to make at home. This creamy curry is made with onion, tomatoes, cashews, cream and butter (of course!). t has a mild sweet taste and pairs beautifully with  garlic naan and rice.

bowl of paneer butter masala served with a piece of naan and garnished with cilantro and cream




Ingredients

Paneer: you can buy paneer from any Indian grocery store, it’s usually in the cold section along with yogurt, milk etc. You can also make paneer at home, which tastes much better than any store bought paneer.

Onion-tomatoes: the base of the curry is made with onions, tomatoes, ginger-garlic. I like using white onion for this recipe for its subtle and sweet flavor. Using tomato paste is optional but it enhances the tomato flavor further.

Cashews: to thicken the gravy and make it creamier, we use cashew in this recipe. For this paneer butter masala recipe, we need raw, unsalted cashews. If you don’t have cashews you can also use almonds but blanch them before using.

Spices: whole spices like cinnamon, bay leaf, cloves and ground spices like garam masala, Kashmiri red chili powder, cardamom are used in this recipe for flavor and aroma.

Butter and cream: since this is a creamy curry, butter and cream are added to make it thick and rich. They also help in balancing the flavors and giving the dish that sweet touch.


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