Paneer Butter Masala

About this recipe

Paneer butter masala is the gentle, restaurant-style gravy that converts sceptics—a tomato-and-cashew base cooked soft, blended, and then passed through a sieve so it's properly silky. That straining step is the one most home cooks skip and the one that separates a glossy makhani from a grainy one. It's the difference between a dish that tastes like someone cared and a dish that tastes like an afterthought. The base is tomatoes and cashews simmered until completely soft, then blended and strained. The cashews are not optional; they add a natural creaminess that cream can only approximate. We balance the tartness of the tomatoes with butter and the cashew richness rather than sugar; there's a touch of sugar to round things out, but it should never taste sweet. The spices—garam masala, kasuri methi, a whisper of coriander—should be subtle and background. The paneer goes in unfried, which keeps it delicate and gentle. If you fry it first, you're asking for tough, rubbery chunks. Instead, let the cubes sit in the warm gravy off the heat for a few minutes so they drink up the flavour and soften slightly. Crushed kasuri methi stirred in at the end adds a floral, slightly smoky note that makes the whole dish taste more complex than it actually is. This is party food, the kind of thing you serve to people you want to impress. It keeps well in the fridge for two days and reheats beautifully without the paneer getting tough. Serve it with soft roti or fragrant jeera rice. For a vegan version, swap paneer for firm tofu and make a cashew-coconut cream instead of using dairy.