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    Main Course
    Vegetarian
    Punjabi
    Intermediate
    For 4 people

    Butter Paneer Masala Recipe: Creamy, Buttery Paneer in an Aromatic Tomato-Cashew Gravy


    A North Indian favourite, Butter Paneer Masala features soft paneer cubes cooked in a luscious, mildly spiced, tomato-onion-cashew gravy enriched with butter and cream. The aromatic masala paste, spices and kasuri methi impart an irresistible flavour. Prep the gravy well and you'll have an easy, restaurant-style paneer dish ready in no time.

     

    Ingredients

    • Paneer (cubed)

      250 g

    • Butter

      50 g

    • Refined oil

      1 tbsp

    • Onions (chopped)

      2 medium

    • Tomatoes (chopped)

      2 medium

    • Cashews

      10-12

    • Ginger (chopped)

      1-inch piece

    • Green chillies

      2-3

    • Sunrise Posta seeds (khus khus)

      1 tbsp

    • Bay leaf

      1

    • Green cardamom

      2

    • Cloves

      2-3

    • Cinnamon stick

      1-inch piece

    • Sunrise Haldi Powder

      1/2 tsp

    • Sunrise Kashmiri Mirch Powder

      1 tsp

    • Salt

      to taste

    • Milk

      1/2 cup

    • Fresh cream

      3 tbsp

    • Sunrise Shahi Garam Masala Powder

      1/2 tsp

    • Sunrise Kasuri Methi

      1 tsp

    Sunrise tip: Soaking the Sunrise Posta seeds in warm water for 10-15 minutes before adding to the masala paste helps them blend into a smoother, creamier consistency.


    Steps

    Step 1: Prepare the Masala Paste

    Time: 12 minutes

    In a pan, take 1 cup water and add the chopped ginger, tomatoes, green chillies, onions, and cashews. Bring the water to a boil on medium heat. Cook until the ingredients are just soft, about 5-6 minutes. Remove from heat and let cool slightly. Transfer to a blender jar, add the Sunrise Posta seeds and blend into a smooth paste. Set aside.


    Step 2: Temper the Whole Spices

    Time: 3 minutes

    Heat butter and oil in a thick-bottomed pan or kadhai. Once the butter melts, add the bay leaf, green cardamom, cloves and cinnamon stick. Sauté on low heat for a minute until fragrant.


    Step 3: Cook the Masala Paste

    Time: 8 minutes

    Add the prepared masala paste to the pan. Stir well and fry on medium heat for 2-3 minutes. Add Sunrise Haldi Powder, Sunrise Kashmiri Mirch Powder, and salt. Mix and continue frying for another 4-5 minutes until the masala leaves the sides and the oil starts to separate.


    Step 4: Add Milk and Paneer

    Time: 6 minutes

    Pour in the milk and mix well. Once the gravy comes to a gentle boil, carefully add the paneer cubes. Stir gently and let simmer for 3-4 minutes. The paneer will absorb the flavours and become soft.


    Step 5: Finish and Serve

    Time: 6 minutes

    Sprinkle Sunrise Shahi Garam Masala Powder on top. Add 2 tbsp of the fresh cream and give everything a good stir. Crush the Sunrise Kasuri Methi leaves between your palms and sprinkle over the dish. Stir once more and remove from heat.

    Transfer to a serving bowl. Garnish with the remaining fresh cream, some halved cashews and slit green chillies if you like. Serve hot.


    Goes Best With

    • Breads: Naan, Tandoori Roti, Lachha Paratha

    • Rice Dishes: Jeera Rice, Saffron Pulao