Creamy Indian Paneer Butter Masala with Cashew Gravy

Name: Creamy Indian Paneer Butter Masala with Cashew Gravy
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 250g paneer; 2 tablespoons butter; 1 tablespoon oil; 1 large onion; 3 large tomatoes; 1 tablespoon ginger-garlic paste; 1 teaspoon cumin seeds; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon garam masala; Salt; 15-20 cashews; 1/4 cup warm water; 2 tablespoons cream; 1 tablespoon kasoori methi; 1 tablespoon fresh coriander leaves

A Rich and Flavorful Indian Delight

A classic Indian main course dish featuring paneer cubes simmered in a creamy, aromatic tomato and cashew-based gravy.

1 h 10 min
4
Intermediate

Ingredients

Paneer Masala

250g paneer

cut into cubes

2 tablespoons butter

1 tablespoon oil

1 large onion

finely chopped

3 large tomatoes

pureed

1 tablespoon ginger-garlic paste

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon garam masala

Salt

to taste

Cashew Gravy

15-20 cashews

soaked in warm water for 15 minutes

1/4 cup warm water

Final Touches

2 tablespoons cream

1 tablespoon kasoori methi

crushed

1 tablespoon fresh coriander leaves

chopped

Preparation

Marinating the Paneer

Combine Paneer and Spices

Place the paneer cubes in a bowl.

Season Paneer

Add a pinch of salt, red chili powder, and turmeric powder.

Toss and Set Aside

Gently toss to coat the paneer and set aside.

Preparing the Cashew Gravy

Drain Cashews

Drain the soaked cashews and transfer them to a blender.

Blend Cashew Paste

Add warm water and blend to a smooth, creamy paste.

Do not overblend the cashews as it may turn the paste into cashew butter. Pro Tip: Add a tablespoon of milk while blending for a silkier cashew paste.

Set Aside

Set aside for later use.

Cooking Process

Sauté Aromatics

In a pan, heat butter and oil, then add cumin seeds and sauté onions until golden brown. Add ginger-garlic paste, stir-fry for 2 minutes.

10 minutes on medium heat

Simmer Base

Pour in tomato puree, dry spices, and salt. Cook until oil separates from the masala.

20 minutes on low heat

Finish and Garnish

Stir in cashew paste, cream, and kasoori methi. Add paneer, simmer for 10 minutes, and garnish with coriander leaves.

Plating & Serving