Paneer Butter Masala
Looking for a restaurant-style paneer curry without onion or garlic? This Creamy Satvik Paneer Masala is rich, comforting, and full of authentic flavours. Made with tomatoes, cashews, fresh cream, and Saankrit Masale spices, it's perfect for family dinners, festive meals, or special occasions.
Prep Time: 15 mins
Cook Time: 20 mins
Serves: 4
Ingredients
For the Curry
- 250 g paneer, cubed
- 3 ripe tomatoes
- 15 cashews (soaked)
- 1 tbsp fresh cream
- 1 tsp ginger paste
- 2 tbsp ghee
- Salt to taste
- Fresh coriander for garnish
Spices
- 1 tsp Saankrit Coriander Powder
- ½ tsp Saankrit Red Chilli Powder
- ½ tsp turmeric powder
- 1 tsp Saankrit Garam Masala
- ½ tsp cumin seeds
- ½ tsp sugar (optional)
Method
Step 1
Blend the tomatoes and soaked cashews into a smooth puree.
Step 2
Heat ghee in a pan. Add cumin seeds and ginger paste. Sauté for 30 seconds.
Step 3
Pour in the tomato-cashew puree and cook for 8–10 minutes until the raw aroma disappears.
Step 4
Add turmeric, coriander powder, red chilli powder, salt and mix well.
Step 5
Add ½ cup warm water and simmer for 5 minutes.
Step 6
Gently add paneer cubes and cook for another 3–4 minutes.
Step 7
Finish with garam masala and fresh cream. Mix gently.
Step 8
Garnish with coriander and serve hot.
Serving Suggestions
Serve with:
- Phulka
- Butter naan
- Jeera rice
- Steamed basmati rice
Chef's Tips
- Soak paneer in warm water for 10 minutes before cooking for a softer texture.
- Do not boil the paneer after adding it to the gravy.
- Freshly ground spices provide the best flavour.
- Adjust the chilli powder according to your spice preference.
Why You'll Love This Recipe
✔ No Onion, No Garlic
✔ 100% Satvik
✔ Rich & Creamy
✔ Perfect for Festivals
✔ Family Friendly
Featured Products
Use these Saankrit Masale to recreate this recipe:
- Coriander Powder
- Red Chilli Powder
- Garam Masala
Storage
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently before serving. This recipe is best enjoyed fresh.