Paneer Butter Masala

Rich, creamy and packed with flavour this Paneer Butter Masala is one of our new favourite curries. The creaminess from the sauce comes from blended soaked cashews making this a nice change from a coconut-based curry.

Meal Prep


  • Make the butter masala sauce. 
  • Cook the rice.
  • Add the paneer to the sauce.
  • Let simmer for 10 minutes. 
  • Steam the broccoli.
  • Serve up and enjoy! 


  • If you don’t have a blender you can blend the sauce with a stick blender or food processor - you just want to make sure it’s silky smooth with no little bits of cashews.

  • You need to make sure you soak your cashews for at least 15 minutes in boiling water or overnight in cold water. This it was makes the nice and creamy. 

Meal prep guide - if you followed the meal prep guide you would have already made the butter masala sauce and cut the broccoli into florets. 

This recipe serves four, if you’re cooking for two, simply halve the recipe. Because you’ll only use half a tin of crushed tomatoes we recommend adding the remainder to an ice cube tray and freezing to add to future meals. 

  • 1 brown onion (diced)
  • 3 garlic cloves 
  • Thumb size piece of ginger (grated)
  • 1 chilli (finely chopped)
  • ¼ tsp cardamom seeds
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • 2 Tbsp curry powder
  • 1 tsp garam masala
  • ⅓ cup cashews (soaked in boiling water for 15 minutes) 
  • 400g tin crushed tomatoes 
  • 1 cup water
  • Butter 
  • Salt and pepper
  • 250g paneer (cut into small cubes) 
  • 1 ½ cups basmati rice 
  • 1 head broccoli (cut into florets) 
  1. Sauté the onion, garlic, ginger and chilli in a tablespoon or two of butter over medium heat in a pot or saute dish until the onions start to soften. 

  2. Add in all of the spices, salt and pepper and the soaked cashews; fry off for a few minutes.

  3. Cook the rice as per the packet instructions, using the absorption method.
  1. Add the tinned tomatoes and water and bring to a boil. Remove from the heat and add the sauce to a blender; blend until smooth and creamy.

  2. Add the sauce back into the pot and then add in the paneer. Let simmer on low heat for 10 minutes until the paneer is cooked and the sauce has thickened slightly.

  3. While the sauce is cooking, steam the broccoli for 3-5 minutes until it’s cooked through but still has a nice crunch to it.

  4. Serve the curry alongside the rice and steamed broccoli. 


  • You can serve alongside any steamed greens you’d like or you could add the broccoli to the curry when you add the paneer so it cooks in the curry sauce. 


  • You can swap out the paneer for tandoori chicken to make Butter Chicken. 

Tandoori chicken thighs


  • 2 tsp paprika
  • 2 tsp cumin
  • 2 tsp coriander 
  • 2 tsp turmeric 
  • 1 tsp garam masala
  • ⅓ cup greek yoghurt
  • 1 lemon (juice and zest) 
  • 3 garlic cloves (crushed)
  • 1 Tbsp ginger (grated)
  • 1 Tbsp olive oil
  • Pinch of chilli flakes
  • 600g chicken thighs


  1. In a large bowl, add all the tandoori marinade ingredients, except the chicken. Mix well until fully incorporated, then add the chicken, let marinate for at least an hour.

  2. Remove the chicken from the marinade and shake off the excess.

  3. Heat a large pan over medium heat. Add a little coconut oil and then add the chicken thighs.

  4. Let cook for 5-7 minutes on each side until golden brown and charred on the outside. It doesn’t matter if they aren’t completely cooked through as they will finish cooking in the sauce.

  5. Slice the chicken and add to the butter masala sauce. Let simmer away in the sauce with the lid on for 10 minutes. 


  • You can swap out the butter for coconut oil.

  • You can top the curry with a drizzle of cream or a spoonful of yoghurt.

  • This curry is delicious served with a dollop of mango chutney.