Photo: Dhiraj Jain · Pexels License · cropped & optimised
Paneer Butter Masala
Punjab / Delhi, North India
India's most-loved curry: soft paneer in a velvety tomato-cashew makhani gravy with a whisper of kasuri methi. Ours is balanced — buttery, never greasy; gently sweet, never cloying.
What goes in
- Fresh paneer
- Ripe tomatoes, cashews
- Butter & a touch of cream
- Kashmiri chilli (colour, not heat)
- Kasuri methi, cardamom
How we cook it
Tomatoes and cashews are simmered and blended silky-smooth, then strained; Kashmiri chilli gives the signature colour while the heat stays gentle. Paneer is added off the boil so it stays soft.
Best served with
Parathas, naan, jeera rice — or licked straight off the spoon.
Why it's homely
Made from whole tomatoes and real cashews, not tinned puree and cream powder — the way it tastes when a family makes it for guests.
Why it's healthy
Protein-rich paneer, a lycopene-loaded tomato base, and measured butter — indulgence with a conscience.
Easy on digestion
Mild spicing, no onion-garlic overload, and a strained gravy that is famously gentle — a favourite for kids and elders alike.
Want Paneer Butter Masala on an upcoming weekend?
Specials are picked by neighbourly demand — a WhatsApp nudge works wonders.