Paneer Butter Masala Recipe


This Paneer Butter Masala recipe is a rich and creamy dish of paneer (Indian cottage cheese) in a tomato, butter and cashew sauce that is known here as “makhani gravy.” The acidity of the tomatoes and the sweetness of the cream make for a velvety, nearly addictive sauce.  


For cashew paste - 18 to 20 cashews – whole - ⅓ cup hot water – for soaking cashews For tomato puree - 2- cups tomatoes – diced, or 300 grams tomatoes or 4 to 5 medium sized, pureed For ginger-garlic paste - 1 inch ginger – peeled and roughly chopped - 3 to 4 garlic cloves – small to medium-sized, peeled



Soak cashews in a hot water for 20 to 30 minutes. When the cashews are soaking, you can prep the other ingredients like chopping tomatoes, preparing ginger-garlic paste, slicing paneer etc.


Step 1

Then drain and add the soaked cashews in a blender or mixer-grinder.


Step 2

Add 2 to 3 tablespoons water and blend to a smooth and fine paste without any tiny bits or chunks of cashews.


Step 3

In the same blender add the roughly chopped tomatoes. No need to blanch the tomatoes before blending.


Step 4

Blend to a smooth tomato puree. Set aside. Don’t add any water while blending the tomatoes.


Step 5

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