Creamy Indian Paneer Butter Masala with Cashew Gravy
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
Cashew Gravy
Final Touches
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.
Simmer Base
Pour in tomato puree, dry spices, and salt. Cook until oil separates from the masala.
Finish and Garnish
Stir in cashew paste, cream, and kasoori methi. Add paneer, simmer for 10 minutes, and garnish with coriander leaves.
Plating & Serving
Creamy Indian Paneer Butter Masala with Cashew Gravy
Creamy Indian Paneer Butter Masala with Cashew Gravy
Plating
Serve the Paneer Butter Masala in a deep dish, garnished with a swirl of cream and a sprinkle of fresh coriander.