This truly decadent paneer curry is restaurant-style comfort: soft cubes of paneer folded into a slow-simmered buttery tomato sauce finished with kasoori methi and honey. The trick isn't a long ingredient list — it's patience while the onions, ginger, and garlic cook down and the tomatoes lose their raw edge. It's the curry to make when someone needs feeding properly.
A Truly Decadent Paneer Curry
There’s something magical about a curry that doesn’t shy away from richness. This Paneer Butter Masala is a celebration of all things creamy, decadent, and deeply flavorful. While traditional recipes often call for a very generous amount of golden butter, this version strikes the perfect balance between authentic indulgence and a dish you can happily make at home. It’s an extravagant, comforting curry that channels the heart of Indian hospitality. Prepare to be transported!
Serves 4 as a main course
Ingredients
• Canola oil: 1 tablespoon / 15 ml (0.5 fl oz)
• Hard paneer, cut into ¾-inch cubes: 1 lb / 450 g
• Unsalted butter: 3 tablespoons / 42 g (1.48 oz)
• Large yellow onion, finely chopped: 1
• Fresh ginger, peeled and grated: 1¾-inch piece / 4.5 cm
• Garlic, crushed: 6 cloves
• Canned crushed tomatoes: 28 oz / 800 g
• Kasoori methi (dried fenugreek leaves): 1 tablespoon (15 ml / 0.5 fl oz)
• Ground cinnamon: 1 teaspoon (5 ml / 0.2 fl oz)
• Ground cloves: ¼ teaspoon
• Ground red chile powder: ½ teaspoon
• Honey: 2 tablespoons / 30 ml (1 fl oz)
• Salt: 1½ teaspoons, or to taste
• Peas, fresh or defrosted: 1½ cups / 225 g (7.9 oz)
• Heavy cream: ½ cup / 120 ml, plus extra for garnish
• Toasted flaked almonds, for garnish: a handful
Instructions
1. Heat 1 tablespoon (15 ml / 0.5 fl oz) of oil in a large lidded frying pan over medium heat. Add the paneer cubes and fry for a few minutes, turning regularly, until golden on all sides. Remove the paneer to a separate plate.
2. In the same pan, melt the butter over medium heat. Add the finely chopped onion and fry for about 10 minutes, until soft, translucent, and beginning to turn golden.
3. Stir in the grated ginger and crushed garlic and cook for another 2 to 3 minutes until fragrant.
4. Pour in the crushed tomatoes. Stir well, cover the pan with a lid, and let it simmer for 12 to 15 minutes. The sauce should reduce and thicken beautifully.
5. Add the kasoori methi, cinnamon, cloves, red chile powder, honey, and salt to the sauce. Stir to combine, then return the fried paneer to the pan.
6. Cover and cook for 5 minutes to allow the paneer to absorb the flavors.
7. Stir in the peas and heavy cream. Cook for a final 5 minutes, uncovered, until the peas are tender and the curry is heated through.
8. To serve, scatter with the toasted almonds and drizzle with a little extra cream. This curry is perfect with steamed basmati rice or warm naan bread.
Nutritional Information
• Serves: 4
• Calories per serving: Approximately 680 kcal
• Protein: 25g
• Fat: 50g
• Carbohydrates: 35g
• Disclaimer: is an estimate and may vary based on the exact and brands used.
Pro Tips
• for Perfect Paneer
• For extra soft paneer, soak the cubes in hot, salted water for 15-20 minutes before frying. Pat dry completely before adding to the hot oil.
• To deepen the flavor, lightly crush the kasoori methi between your palms before adding it to the sauce to release its aromatic oils.
• For a smoother, restaurant-style gravy, use an immersion blender to blitz the tomato and onion sauce before adding the spices and paneer.
• Adjust the sweetness and heat to your liking. You can swap honey for maple syrup or a pinch of sugar, and increase or decrease the red chile powder.
FAQ
Q: Can I make this paneer curry vegan
A: Yes, you can adapt this recipe to be vegan. Replace the paneer with firm, pressed tofu. Use vegan butter or coconut oil instead of dairy butter, and substitute the heavy cream with full-fat coconut milk or a cashew cream for a similar rich and creamy texture.
Q: Is this paneer curry a good source of protein
A: Absolutely. Paneer is an excellent source of vegetarian protein. A single serving of this curry contains approximately 25g (0.88 oz) of protein, making it a very satisfying and nutritious meat-free main course.
Q: How do I store leftover paneer butter masala
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often meld and taste even better the next day. Reheat gently on the stovetop or in the microwave until warmed through. The cream sauce may separate slightly, but a good stir will bring it back together.
Q: What can I substitute for kasoori methi
A: If you can’t find kasoori methi (dried fenugreek leaves), you can omit it, though it adds a unique, savory aroma. For a different flavor profile, you could add a teaspoon of garam masala along with the other spices or finish the dish with a handful of fresh, chopped cilantro.
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A Truly Decadent Paneer Curry
Ingredients
Method
- Heat 1 tablespoon (15 ml / 0.5 fl oz) of oil in a large lidded frying pan over medium heat.
- Add the paneer cubes and fry for a few minutes, turning regularly, until golden on all sides.
- Remove the paneer to a separate plate.
- In the same pan, melt the butter over medium heat.
- Add the finely chopped onion and fry for about 10 minutes, until soft, translucent, and beginning to turn golden.
- Stir in the grated ginger and crushed garlic and cook for another 2 to 3 minutes until fragrant.
- Pour in the crushed tomatoes.
- Stir well, cover the pan with a lid, and let it simmer for 12 to 15 minutes. The sauce should reduce and thicken beautifully.
- Add the kasoori methi, cinnamon, cloves, red chile powder, honey, and salt to the sauce.
- Stir to combine, then return the fried paneer to the pan.
- Cover and cook for 5 minutes to allow the paneer to absorb the flavors.
- Stir in the peas and heavy cream.
- Cook for a final 5 minutes, uncovered, until the peas are tender and the curry is heated through.
- To serve, scatter with the toasted almonds and drizzle with a little extra cream. This curry is perfect with steamed basmati rice or warm naan bread.
- Adjust the sweetness and heat to your liking. You can swap honey for maple syrup or a pinch of sugar, and increase or decrease the red chile powder.
