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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 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, 1/2 tsp red chili powder, 1/4 tsp turmeric, and 1/2 tsp 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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