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Elevated Paneer Butter Masala with Homemade Spice Blend

This paneer butter masala features a rich, velvety tomato gravy infused with a fragrant homemade spice blend. The dish is cooked with toasted spices, butter, and cream, resulting in a glossy, aromatic sauce that coats tender paneer cubes, creating a comforting yet sophisticated Indian classic.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 250 g paneer firm, cut into 1-inch cubes
  • 2 cups ripe tomatoes blended into smooth puree
  • 2 tbsp unsalted butter for cooking and richness
  • 1 medium onion diced
  • 1/2 cup heavy cream for silky gravy
  • 1 tsp garam masala added at the end
  • 1 pinch kasuri methi dried fenugreek leaves, crumbled
  • 2 tsp cumin seeds for spice toast
  • 2 tsp coriander seeds for spice toast
  • 1/2 tsp garm masala toast and grind for aroma
  • Salt to taste

Equipment

  • Heavy-bottomed pan
  • Spice grinder or mortar and pestle
  • Sharp knife
  • Blender
  • Spoon or spatula

Method
 

  1. Start by gathering your spices: toast cumin and coriander seeds in a dry pan over medium heat until fragrant, about 2 minutes. Let them cool slightly, then grind to a fine powder using a spice grinder or mortar and pestle.
  2. While the spices cool, cut your paneer into 1-inch cubes. In the same pan, melt 1 tablespoon of butter over medium heat and fry the paneer until golden on all sides, about 3-4 minutes. Remove and set aside.
  3. Add the remaining butter to the pan and stir in the diced onion. Cook until translucent and fragrant, about 5 minutes, until onion feels soft and starts to turn golden.
  4. Pour in the blended ripe tomatoes and cook, stirring occasionally, until the mixture thickens and the oil starts to separate from the sauce, about 10 minutes. The kitchen will fill with a warm, tangy aroma.
  5. Stir in the freshly ground spice blend along with a pinch of garam masala. Cook for about 1 minute until fragrant, enhancing the warm aroma of the dish.
  6. Pour in the heavy cream and stir gently to combine, creating a silky, smooth gravy. Let it simmer on low heat for 5 minutes, allowing the flavors to meld beautifully.
  7. Gently add the fried paneer cubes into the sauce, stirring carefully to coat each piece. Cover and simmer on low heat for about 10 minutes, so the paneer absorbs the flavors.
  8. Sprinkle crumbled kasuri methi and a final pinch of garam masala on top. Turn off the heat and let the dish rest for 5 minutes, allowing the flavors to settle and the sauce to thicken slightly.
  9. Serve hot with warm naan or basmati rice, spooning the glossy, aromatic gravy over the tender paneer. Enjoy the comforting layers of spice and richness in every bite.