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40 min


2 tsp vegetable oil

1 bay leaf

1/2-inch cinnamon stick

3-4 cloves

6-7 large garlic cloves, roughly chopped

3-4 large tomatoes, roughly sliced

1.5 inch ginger, roughly chopped

1 large white onion, roughly sliced

2 tbsps unsalted butter

10-15 cashews

1 cup water (Approx. 8 oz)

1 tbsp of IWP Spices paneer masala

1/2 tsp IWP Spices red chili/lal mirch powder

1/2 tsp IWP Spices kashmiri red chili/lal mirch powder

1/2 tsp IWP Spices garam masala + 1/4 tsp of Super garam masala

1/4 tsp cardamom powder

1 tsp sugar

3/4 tsp salt (According to taste)

1/2 tbsp tomato paste (optional)

3-4 tbsp cream

250 grams paneer/cottage cheese, cut into cubes

2 tsp IWP Spices fenugreek leaves/ kasoori methi powder

Garnish: chopped coriander

How to prepare

Heat 1 tsp of oil in a pan on medium heat. Once the oil is hot, add the bay leaf, cinnamon stick, cloves and sauté for few seconds.

Then add the sliced onion, garlic, ginger and sauté for 2 to 3 minutes until the onion is translucent or brown.

Add the tomatoes and cashews and mix.

Add 1 cup of water.

Cover the pan and cook on medium heat for 15 minutes.

After 15 minutes, remove the pan from heat. Remove the bay leaf, cinnamon stick and cloves.

Let the mixture cool down a bit and then transfer it to a blender.

*Note: It’s important to let it cool down a bit else it will all blow up from the mixer.

Grind the masala to a smooth paste and set aside.

To the same pan now add 2 tbsps butter along with remaining 1 tsp oil on medium heat.

Once the butter melts, add the IWP Spices red chili/lal mirch powder and the IWP Spices Kashmiri red chili/Kashmiri lal mirch powder and IWP Spices paneer masala and fry for few seconds. This will give the curry a nice dark red color.

Then add the ground paste back into the pan along with the IWP Spices garam masala (start with 1/2 tsp and add then the remaining 1/4 tsp at the end only if you feel like the curry needs that extra bit of IWP Spices super garam masala for spiciness), cardamom powder, sugar, salt and tomato paste.

Mix well and cook for 1-2 minutes.

Then add the cream and mix.

Add in the paneer and cook for 2 to 3 minutes on medium heat. Finally add IWP Spices kastoori methi powder.

Garnish the dish with chopped coriander

Enjoy with chapatis or parathas or naan and salad.

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