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Creamy Indian Paneer Butter Masala with Cashew Gravy

Name: Creamy Indian Paneer Butter Masala with Cashew Gravy
Prep time: 23 min
Cook time: 70 min
Total time: 93 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 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; 15-20 cashews, soaked in warm water for 15 minutes; 1/4 cup warm water; 2 tablespoons cream; 1 tablespoon kasoori methi, crushed; 1 tablespoon fresh coriander leaves, chopped

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

4.7(299 reviews)

·By Ethan Brooks·November 15, 2025

Creamy Indian Paneer Butter Masala with Cashew Gravy — Main Course served and photographed from above

Prep

23 min

Cook

1 h 10 min

Difficulty

Intermediate

Serves

Ingredients

Servings

Paneer Masala

Cashew Gravy

Final Touches

Nutrition

Per serving

Calories: 374 kcal
Protein: 13.25 g
Carbs: 18 g
Fat: 28.5 g
Fiber: 3.13 g

Whole recipe

Total

Calories: 1495 kcal
Protein: 53 g
Carbs: 72 g
Fat: 114 g
Fiber: 12.5 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
250g paneer cut into cubes	700	40	15	52	0
2 tablespoons butter	200	0	0	23	0
1 tablespoon oil	120	0	0	14	0
1 large onion finely chopped	60	2	14	0	2
3 large tomatoes pureed	80	4	18	1	5
1 tablespoon ginger-garlic paste	40	1	8	0	1
1 teaspoon cumin seeds	8	0	1	0	0.5
1 teaspoon turmeric powder	8	0	1	0	1
1 teaspoon red chili powder	6	0	1	0	0.5
1 teaspoon garam masala	8	0	2	0	1
Salt to taste	0	0	0	0	0
15-20 cashews soaked in warm water for 15 minutes	160	5	10	13	1
1/4 cup warm water	0	0	0	0	0
2 tablespoons cream	100	0	2	11	0
1 tablespoon kasoori methi crushed	4	1	1	0	0.5
1 tablespoon fresh coriander leaves chopped	1	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Paneer

1
Combine Paneer and Spices
Place the paneer cubes in a bowl.
2
Season Paneer
Add a pinch of salt, red chili powder, and turmeric powder.
3
Toss and Set Aside
Gently toss to coat the paneer and set aside.

Preparing the Cashew Gravy

1
Drain Cashews
Drain the soaked cashews and transfer them to a blender.
2
Blend Cashew Paste
Add warm water and blend to a smooth, creamy paste.
Tip: 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.
3
Set Aside
Set aside for later use.

How to Make Creamy Indian Paneer Butter Masala with Cashew Gravy

Total time: 1 h 33 min · Yields 4 servings

1
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.
2
Simmer Base
Pour in tomato puree, dry spices, and salt. Cook until oil separates from the masala.
3
Finish and Garnish
Stir in cashew paste, cream, and kasoori methi. Add paneer, simmer for 10 minutes, and garnish with coriander leaves.