Name: Paneer Butter Masala with Fenugreek
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 g Paneer (cubed); 3 tbsp Unsalted Butter; 1.5 cups Tomato Puree; 12 whole Cashews (soaked and blended to paste); 1 tbsp Ginger-Garlic Paste; 1 tsp Kashmiri Red Chili Powder; 0.5 tsp Garam Masala; 1 tbsp Kasuri Methi (Dried Fenugreek Leaves); 0.25 cup Heavy Cream; 1 tsp Sugar

"This Paneer Butter Masala features succulent cubes of Indian cottage cheese bathed in a velvety tomato-cream gravy. The addition of dried fenugreek leaves (Kasuri Methi) provides a distinct, smoky floral aroma that distinguishes this from ordinary curries."

Ingredients

Qty	Item
400 g 400 g	Paneer (cubed)
3 tbsp 42 g	Unsalted Butter
1.5 cups 360 ml	Tomato Puree
12 whole 20 g	Cashews (soaked and blended to paste)
1 tbsp 15 g	Ginger-Garlic Paste
1 tsp 5 g	Kashmiri Red Chili Powder
0.5 tsp 2.5 g	Garam Masala
1 tbsp 2 g	Kasuri Methi (Dried Fenugreek Leaves)
0.25 cup 60 ml	Heavy Cream
1 tsp 4 g	Sugar

How to Make Paneer Butter Masala with Fenugreek

Melt 2 tablespoons of butter in a pan over medium heat and sauté the ginger-garlic paste until the raw aroma disappears.

Pour in the tomato puree and cook for 8-10 minutes until the mixture thickens and the fat starts to separate from the sides.

Add the Kashmiri red chili powder, sugar, and salt. Stir in the smooth cashew paste and cook for another 2 minutes.

Add half a cup of water to adjust the consistency to your liking, then bring the gravy to a gentle boil.

Gently slide in the paneer cubes. Simmer for 3-4 minutes—do not overcook or the paneer will become rubbery.

Take the Kasuri Methi in your palms, rub them together to crush the leaves, and sprinkle over the curry.

Stir in the garam masala and heavy cream. Finish with the remaining tablespoon of butter and serve hot.

·
To make paneer extra soft, soak the cubes in warm water for 10 minutes before adding them to the gravy.
·
Always crush the Kasuri Methi between your palms to release its essential oils and maximize the aroma.
·
Kashmiri red chili powder is used primarily for its vibrant red color; if you prefer it spicy, add half a teaspoon of regular cayenne pepper.
·
Use a fine mesh sieve to strain your tomato puree if you want a truly 'velvety' restaurant-style texture.

Frequently Asked Questions

Can I use fresh fenugreek leaves instead of dried?

Yes, but sauté them with the ginger-garlic paste first. Note that fresh fenugreek has a more bitter profile than the smoky, floral aroma of the dried version.

Is there a dairy-free substitute for the cream?

You can use coconut cream or cashew cream (blended soaked cashews with more water) for a similar rich texture.

Why did my gravy turn sour?

This usually happens if the tomatoes were too acidic. Add an extra half teaspoon of sugar or a little more cream to balance the flavors.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water to loosen the gravy.

Video Tutorials

Paneer Butter Masala Restaurant style | बिलकुल होटल जैसा पनीर बटर मसाला | Chef Ranveer Brar

Easy HOMEMADE Paneer Butter Masala Recipe

I made the CREAMIEST Paneer Butter Masala at Home !!

Paneer Butter Masala (Restaurant Style) | Dassana's Veg Recipes

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