Healthy Paneer Butter Masala (Indian Cottage Cheese in Tomato-Cashew Gravy)

Paneer Butter Masala usually brings to mind a rich, butter-laden gravy with generous amounts of cream and equally indulgent chunks of paneer. So yes, the phrase healthy paneer butter masala does sound like an oxymoron at first.

I use the word healthy here because this recipe from Girish does not call for a single ounce of butter or ghee. Instead, it relies on a smooth cashew paste as the base for the gravy and, more importantly, skips the heavy cream entirely. The best part is that there is no compromise on flavor. You still get a creamy, satisfying paneer “butter” masala—just without the butter.

Girish made this over a long weekend, and it turned out to be the perfect accompaniment to hot chapathis and bharwan karela (stuffed bitter melon). The recipe is inspired by Sanjeev Kapoor’s version, but it has been adapted enough over time to confidently call it an original Girish creation.

Ingredients

• Paneer (Indian cottage cheese), cut into cubes – 2 cups
• Oil – 3 tbsp
• Cloves – 3
• Cinnamon stick – 1
• Dried red chilies – 5
  (Use fewer if you prefer less heat)
• Coriander seeds, crushed – 4 tbsp
• Green cardamom seeds – 1/2 tsp
• Onion, sliced – 1 medium
• Fresh ginger, cut into 1-inch strips – 3–5
• Garlic – 4 cloves
• Tomatoes, chopped – 5–6 medium
• Cashews – 1 cup
• Salt – to taste
• Kasoori methi (dried fenugreek leaves), crushed – 2 tsp

Method

1. Grind the cardamom seeds, dried red chilies, and coriander seeds into a fine dry powder.

2. Heat 2 tablespoons of oil in a heavy-bottomed kadai. Add the cloves and cinnamon stick. Once they release their aroma, add the garlic and ginger strips.

3. When the garlic and ginger are lightly cooked, add the sliced onions. Sauté until the raw smell disappears and the onions turn a light pink.

4. Add the chopped tomatoes and cook until they soften completely and the oil begins to separate.

5. Meanwhile, blend the cashews into a smooth paste using a little water. If you’re using a high-powered blender, you may not need to add any water at all.

6. Allow the onion–tomato mixture to cool slightly, then transfer it to the blender with the cashew paste. Blend into a smooth, creamy purée.

7. In the same kadai, heat the remaining oil. Add a little of the crushed kasoori methi, then add the paneer cubes and lightly fry until they turn just golden. Do not over-fry.

8. Remove the paneer from the pan and set it aside.

9. Add the blended tomato–cashew paste to the kadai and cook, stirring continuously, until it begins to boil and the raw taste of cashews disappears. Add the prepared spice powder (red chili, coriander, and cardamom) and mix well.

10. Cook for a few more minutes, then add the paneer back into the gravy. Simmer for 3–5 minutes until the paneer absorbs the flavors.