Paneer Butter Masala Recipe

Paneer Butter Masala Recipe

4 servings
This paneer butter masala is a curry lover’s dream!! Soft paneer dunked in a creamy, silky, super flavorful and delicious curry. My easy paneer recipe will help you make the best butter paneer that tastes better than anything from a restaurant. Make this once, I am sure you will never order it in a restaurant. Serve it with butter naan, roti or Basmati rice.

Ingredients

  • oil
    1 tbsp
  • green cardamoms)

    (or ¼ to ⅓ tsp ground cardamom, elaichi

    2
  • onions)

    (1 large, chopped

    1 c
  • tomatoes)

    finely chopped (3 medium

    1 ½ c
  • salt)
    ¾ tsp
  • sugar)

    (optional

    ¾ tsp
  • whole cashew nuts)

    (or almonds

    15
  • kashmiri red chilli powder)

    (or paprika

    ¾ tsp
  • garam masala)
    ¾ tsp
  • coriander powder)

    (daniya powder

    1 tsp
  • water)

    (to blend

    1 c
  • bay leaf)

    (tej patta

    1 small
  • cinnamon piece)

    (dalchini

    ½ inch
  • green cardamom)

    (elaichi

    2
  • )

    (laung

    3 cloves
  • butter
    1 ½ tbsp
  • ginger garlic paste)

    (or ¾ inch ginger, 3 medium garlic cloves, refer notes

    1 ½ tsp
  • water)

    (adjust as required, to cook the gravy

    ½ c
  • paneer)

    (2 heaped cups diced

    200 g
  • kasuri methi)

    (dried fenugreek leaves

    1 tsp
  • cream)

    (heavy cream, whipping cream or cooking cream

    3 tbsp
  • coriander leaves)

    (cilantro finely chopped

    2 tbsp

Directions

Preparation

  1. 1

    Heat oil in a pan. Add green cardamoms & onions. Stir fry until they turn transparent to light pink. (If you do not have ginger garlic paste for this recipe, you may add chopped ginger and garlic along with onions)

  2. 2

    Next add tomatoes & salt. Saute for 3 minutes. Cover and cook till the onion & tomatoes turn soft & completely mushy.

  3. 3

    Add garam masala, coriander powder, cashew nuts, red chili powder & sugar (optional).

  4. 4

    Stir fry this till the onion tomato masala turns aromatic. This takes 2 to 3 minutes.

  5. 5

    Turn off the stove & cool this completely. 

  6. 6

    Transfer to a blender & pour water. Blend to a really silky smooth puree. If it is not smooth, filter it through a strainer to another bowl. Set this aside.

How to make paneer butter masala

  1. 1

    Heat butter in the same pan. Optional - When the butter melts, add cinnamon, cloves, green cardamoms & bay leaf.

  2. 2

    Reduce the flame to low, saute ginger garlic paste for a minute until it smells aromatic.

  3. 3

    Stir in the blended onion tomato puree. Taste test your puree & optionally you may add more red chili powder for a deeper color.

  4. 4

    Pour more water & mix well. Bring it to a rolling boil. Reduce the heat to medium and cook covered until the gravy cooks down to a thicker consistency. This step should take you about 10 mins. Keep stirring every few minutes.

  5. 5

    You know the gravy is done when it turns thick and traces of fat is visible on the gravy. Taste test and add more salt or garam masala if needed. At this stage optionally you may remove the whole spices using a skimmer.

  6. 6

    Lower the flame completely, add cubed paneer. Take kasuri methi to your palm and crush it in between your palms. Sprinkle this.

  7. 7

    Mix & cook covered on a low heat for 2 minutes. Turn off and pour cream (save some for garnish) & stir.

  8. 8

    Transfer paneer butter masala to a serving bowl. Garnish with more cream & chopped coriander leaves. Serve this with butter naan , Basmati rice or jeera rice.

Paneer Butter Masala Recipe

Paneer Butter Masala Recipe

40 min4 servings347 cal

Ratings & Reviews

Be the First to Rate

Your rating helps others discover amazing recipes. Share your experience and let others know what you think!

About this Recipe

Craving that incredibly rich, creamy Paneer Butter Masala you get at your favorite Indian restaurant? Get ready to make the best butter paneer right in your own kitchen with this easy and flavorful recipe.

This easy paneer recipe stands out by creating an incredibly creamy and silky curry base, ensuring every bite is super flavorful and satisfying. We focus on building layers of aromatic spices and rich ingredients to deliver that authentic restaurant-quality Paneer Butter Masala that will make you fall in love with homemade cooking and never order it out again.

You're in for a real treat: soft, tender cubes of paneer, gently simmered in a luscious, deeply spiced tomato and cashew-based gravy. Each spoonful offers a harmonious blend of savory, slightly sweet, and subtly tangy notes, with a velvety smooth texture that coats your palate. This is a wonderfully indulgent main course that feels both comforting and luxurious, perfect for satisfying your deepest curry cravings.

While this Paneer Butter Masala is perfect as is, you can easily adapt it to your taste. For instance, almonds can be used as a direct substitute if you don't have cashew nuts, contributing to a similar creamy texture in the gravy. To adjust the heat and color, feel free to use paprika in place of Kashmiri red chili powder. Additionally, the recipe offers optional whole spices like a small bay leaf, cinnamon piece, green cardamom, and cloves; you can include or omit these to fine-tune the aromatic depth of your curry. The coriander powder is also optional, allowing you to tailor the flavor profile.

This Paneer Butter Masala is truly a curry lover’s dream, making it an ideal centerpiece for cozy family dinners or when entertaining guests. Serve it piping hot with warm, fluffy butter naan, soft roti, or perfectly cooked Basmati rice to soak up every last drop of the rich, flavorful gravy. A sprinkle of fresh coriander leaves as a garnish adds a beautiful final touch.

Frequently Asked Questions