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paneer butter masala recipe

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
Cook Time 20 minutes
Total Time 30 minutes
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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