Paneer Butter Masala



  • 400 g paneer
  • 1 tbsp oil
  • 4 medium onions, quartered
  • 1/2 cup cashews
  • 4 medium tomatoes, quartered
  • olive oil, enough to coat the paneer cubes
  • 1/4 tsp turmeric
  • 3 tbsp butter
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • salt and pepper, to taste
  • 1 tsp red chilli powder
  • 1/4 tsp cardamom powder
  • 1/2 tsp garam masala
  • 1 tbsp honey
  • 1/2 cup cream



  1. On medium heat, sauté the onion, cashews, and tomatoes in oil until the onion is translucent and the tomatoes are softened.
  2. Transfer to a blender and let cool for about an hour before blending.
  3. In the meantime, chop the paneer into cubes and toss with salt, black pepper, turmeric, and olive oil.
  4. Spread the cubed paneer on a sheet pan and grill lightly for about 10 minutes.
  5. Next heat the butter and add in the ginger and garlic in a large pot, stirring for 2 – 3 minutes until browned and fragrant.
  6. Add the blended tomato paste along with red chilli powder, salt, cardamom powder, and garam masala, and let simmer for about 20 minutes.
  7. Stir in the honey well, and add the cubed paneer from step 4 along with cream, letting it cook for another few minutes.

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