Paneer Butter Masala Recipe

Paneer Butter Masala is a tasty, mildly-spiced and creamy Indian dish. It is a high-protein vegetarian dinner recipe made with soft paneer cubes cooked in a rich tomato gravy with butter and cream.

This delicious and creamy Indian vegetarian curry is a crowd favorite at any dinner table or festive meal. Spices create the aromatic foundation of paneer butter masala, filling your kitchen with the signature fragrance of Indian curries. This recipe is perfect for those who love creamy and rich flavors. Whether you’re a beginner or an experienced cook, this easy to make paneer recipe has rich flavors and will surely become your favorite. Learn how to make Paneer Butter Masala, it is an easy-to-cook dinner recipe that takes around 30 minutes to prepare with simple kitchen ingredients. Serve this delicious Indian vegetarian recipe with naan or eat it with fresh rice. If you want a quick and healthy meal, this is a perfect dish. Follow these simple steps to prepare Paneer Butter Masala at home.

Ingredients and Substitutes

• Paneer : I usually use paneer, but if you’re making it vegan, you can go with tofu or even firm ricotta.
• Cumin seeds : I like whole cumin for the aroma, though ground cumin works fine if that’s what you have.
• Black peppercorns : You can crush fresh pepper instead of using whole ones, it gives almost the same kick.
• Green cardamoms : I prefer whole pods, but if you only have cardamom powder, that will do.
• Cloves : Sometimes I just add a pinch of ground cloves instead of whole ones, especially if I’m short on time.
• Bay leaf : I use bay leaf for fragrance, but you can try curry leaves if you want a different touch.
• Black cardamom : I like the smokiness of black cardamom, though you can replace it with a couple more green cardamoms.
• Cinnamon stick : If you don’t have sticks, just sprinkle in a little cinnamon powder.
• Red chili powder : I use chili powder for heat, but you can go with paprika if you want it mild or cayenne if you want it fiery.
• Turmeric powder : I sometimes skip turmeric, or add saffron strands for a golden color. This adds deep flavor of Indian spices into your homemade paneer butter masala and gives it a beautiful color and warmth.
• Garam masala : You can use curry powder instead, though the flavor changes a bit.
• Kasuri methi : I love kasuri methi, but when I don’t have it, I sauté a little fresh methi or even add a pinch of celery leaves.
• Water : I use water to adjust the gravy, but vegetable stock or milk makes it richer.
• Oil : You can use ghee or any neutral oil; I often switch depending on what’s handy.
• Butter (tempering) : I usually temper with butter, but ghee or vegan butter also works. Butter is essential for achieving that authentic North Indian curry flavor loved in every butter masala dish.
• Butter (frying paneer) : Sometimes I fry paneer in ghee instead of butter for extra richness. Heat 2–3 tablespoons of butter for sautéing the paneer and cooking the gravy. It gives your restaurant-like paneer butter masala a slightly roasted texture that absorbs the gravy perfectly.
• Fresh cream : I like adding cream for silkiness, but you can stir in cashew cream or even milk with butter. It paneer butter masala its signature rich, velvety texture and restaurant-style taste, perfect for pairing with naan or rice.
• Onion : I use onions, though shallots give a slightly sweeter flavor. Onions form the slightly sweet and rich base for the gravy for paneer butter masala.
• Ginger-garlic paste : I usually make it fresh at home, but store-bought paste also works.
• Tomato puree : I often blend fresh tomatoes, but tomato paste thinned with water is a good shortcut. You can use store-bought puree.
• Curd : I use plain yogurt, but sour cream or dairy-free yogurt can work just as well.
• Cashew paste : I usually soak cashews, but almond paste or sunflower seed paste is a decent substitute. Blend 15–20 cashews with a little water to make paste.
• Salt : I go with regular salt, but sometimes I like the tang of black salt.
• Sugar : I add a little sugar to balance acidity, though honey or jaggery can do the same.
• Green chilies : I love the kick from green chilies, but you can try serranos or jalapeños.
• Ginger juliennes : I use fresh ginger slices on top, but if I’m in a hurry, a pinch of ginger powder does the trick.

How to Make Paneer Butter Masala

1. To begin making restaurant-style paneer butter masala, heat oil in a heavy-bottomed pan and melt the butter on a low flame. Add the whole spices:

• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 4 green cardamoms
• 2 cloves
• 1 bay leaf
• 1 black cardamom
• 1-inch cinnamon stick

Sauté the spices in the butter and oil for about 2 minutes.

2. Add 1 large finely chopped onion and sauté for about 2 minutes, until golden brown. Stir in 1 tablespoon ginger-garlic paste, then add red chili powder and turmeric powder. Sauté for 1 minute, until the raw aroma disappears.

3. Next, pour in 1 cup tomato puree and add salt to taste. Mix well, cover the pan, and let it simmer for few minutes until the masala turns deep red and thickens.

4. Now, add 1 cup plain yogurt and ½ cup cashew paste, mixing thoroughly to create the signature rich and creamy texture of Dhaba-style paneer butter masala.

5. In a separate pan, heat some butter and sauté 250 grams of paneer cubes for about 1 minute, until the edges turn lightly golden brown. Then add 3 chopped green chilies, a few ginger juliennes, red chili powder, turmeric powder, and salt to the paneer.

6. Add the sautéed paneer to the masala. Mix in 1 teaspoon garam masala, 2 teaspoons dried fenugreek leaves, and a little sugar. Cover and simmer on low heat for 10 minutes, allowing the paneer to absorb the rich flavors.

7. Add 3–4 Tbsp fresh cream and mix well. Cook for 10 minutes until it blends smoothly into the gravy. Garnish with freshly chopped coriander leaves and serve hot with naan, rice, roti.

Tips for Making Perfect Paneer Butter Masala

• You can add green peas to make Butter Paneer Masala with peas for extra texture and flavor.
• You can replace fresh cream with cashew paste for a richer and nuttier taste.
• You can use tofu instead of paneer to make a vegan version of this dish.
• You can add bell peppers for a slight crunch and added nutrition.
• You can make it spicier by adding extra red chili powder or green chilies.
• You can add a little honey instead of sugar for a natural sweetness.
• You can make it healthier by using less butter and replacing cream with yogurt.
• You can garnish with grated cheese for a cheesy twist.

This easy Indian recipe is perfect for those looking for an authentic, restaurant-style paneer dish. Try this easy paneer recipe and enjoy a healhty, homemade Indian vegetarian recipe that is perfect for dinners.

Frequently asked questions

Recipe Card

Paneer Butter Masala Recipe

Paneer Butter Masala is a North Indian vegetarian dish, known for its rich, creamy, and mildly spiced tomato-based gravy. Made with soft paneer cubes simmered in a buttery, aromatic Indian masala, this dish is a go-to favorite at Indian restaurants and homes alike.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Indian

Servings 4 people

Calories 380 kcal

Equipment

• 1 Heavy-bottomed pan
• 1 Blender (for tomato and cashew paste)
• 1 Knife and chopping board
• 1 Ladle or wooden spatula

Ingredients

  

• 250 grams paneer cottage cheese, cubed
• 1 tsp cumin seeds jeera
• 1 tsp black peppercorns
• 4 green cardamoms elaichi
• 2 cloves laung
• 1 bay leaf tej patta
• 1 black cardamom badi elaichi
• 1 inch cinnamon stick dalchini
• 1 tbsp red chili powder
• ½ tsp turmeric powder haldi
• 1 tsp garam masala
• 2 tsp kasuri methi dried fenugreek leaves
• 1 cup water adjust for consistency
• 1 tbsp oil
• 1 tbsp butter for masala
• 2 tbsp butter to sauté paneer
• ¼ cup fresh cream optional but recommended
• 1 large onion finely chopped
• 1 tbsp ginger-garlic paste or crushed fresh
• 1 cup tomato puree or 2 tomatoes blended
• 1 cup curd plain yogurt
• ½ cup cashew paste 15–20 cashews blended with water
• 1 tsp salt plus ½ tsp for paneer
• 1 tsp sugar optional
• 3 green chilies chopped
• Few ginger juliennes

Instructions

 

• Heat 1 tbsp oil in a pan.
• Add 1 tbsp butter. Once butter is melted, proceed to spices.
• Add cumin seeds, peppercorns, cardamoms, cloves, bay leaf, black cardamom, and cinnamon stick. Sauté all the whole spices on low flame for 2 minutes.
• Add chopped onions and cook until onions turn golden brown (about 2 minutes).
• Add ginger-garlic paste, red chili powder, and turmeric powder. Sauté the paste until fragrant.
• Add tomato puree and 1 tsp salt. Cover with a lid and cook until oil separates and masala thickens.
• Mix in curd and cashew paste. Stir to blend and cook for 5 minutes.
• In a separate pan, sauté paneer cubes in 2 tbsp butter for 1–2 minutes.
• Toss paneer with green chilies, ginger juliennes, ½ tsp red chili powder, ¼ tsp turmeric, and salt.
• Add paneer to cooked masala.
• Add garam masala, kasuri methi, sugar, and optional cream with water. Simmer for 10 minutes. Top Paneer Butter Masala with chopped coriander. Serve hot with naan, roti, or jeera rice.

Notes

• You can add green peas, beans or bell peppers for texture.
• Use tofu instead of paneer for a vegan version.
• Substitute cream with extra cashew paste for richer flavor.
• You can use pure honey instead of sugar for natural sweetness.

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