Paneer Butter Masala

Curry Paneer Butter Masala

A delicious rich butter-based paneer dish, cooked in a creamy, milk gravy with the goodness of tomato and onion. Succulent paneer chunks pan-fried in butter and simmered with spices, milk, and cream along with cashew nuts to make a delicious dish to feast. The near-perfect combination of spiciness and creaminess of its gravy makes it simply irresistible and versatile to be served with any Indian bread.

Paneer Butter MasalaIt is a popular Punjabi cuisine that is made from lots of butter with spicy and creamy gravy. It has a mild sweet taste and pairs beautifully with garlic naan and jeera rice. It has thick creamy gravy for the thickness it has cashews and almonds and for the creamy texture, it has the richness of cream and milk in the gravy. This recipe does not need a lot of spices. A bit of garam masala and cardamom powder is plenty.

The flavors of this dish come from fresh tomatoes, onion, cashews, ginger, garlic, butter, and cream. Add a pinch of sugar to balance the flavors. The dish is characterized by rich and aromatic gravy. It is one of the most ordered dishes in Indian restaurants and has gained much popularity throughout the world.

Paneer is a type of fresh cottage cheese common in the Indian subcontinent. It made from curdling milk with vinegar or lemon juice. It adds creamy wonder to the diet. It has the richness of protein, maintains blood sugar level, good for heart health, and boosts weight loss. It strengthen bones and teeth. It improves digestion. It also called the chhena.


How To Make Paneer At Home

  • Boil the milk in the heavy bottom pan.
  • Turn off the heat and start adding vinegar (or lemon juice), little at a time.
  • Milk will curdle and you will see the whey separate.
  • Drain the curdled milk into a muslin cloth.
  • Rinse the paneer with cold water and squeeze the water as much as you can.
  • Then flatten the paneer (wrapped inside the muslin cloth) and place it on a flat surface. Then place a heavy object on top for it to set it for 2 hours.

You can flavor the paneer with some herbs which give the taste to the paneer and you can eat raw. While the milk is curdling add some dried herbs to the milk and repeat the same process as follows. When it is prepared you can grill it into the pan with some salt and pepper.

Paneer Butter Masala Recipe


  • Paneer 200gm
  • Tomato 2
  • Onion 1
  • Garlic 4
  • Ginger 1 inch
  • Cashews 10
  • Bay leaf 1
  • Kashmiri red mirchi powder 1 tsp
  • Turmeric 1/4 tsp
  • Coriander powder 1/4 tsp
  • Cumin powder 1/4 tsp
  • Kasuri Methi 1/4 tsp
  • Whipping cream 2 tbsp
  • Salt 1 tsp
  • Chopped Coriander Leaf 2 tbsp
  • Water 1 cup
  • Butter 2 tbsp
  • Cardamom 4 pods
  • Oil 1 tsp


  1.  Firstly, in a large kadai heat 1 tsp butter and 1 tsp oil.
  2.  Saute 1 onion, 1-inch ginger, and 4 clove garlic until it shrinks slightly.
  3.  Now add 2 tomato and 10 cashews for a minute.
  4.  Cover and cook for 10 minutes or until tomatoes turn soft and mushy.
  5.  Cool completely and transfer to the blender.
  6.  Blend to smooth paste adding water if required.
  7.  In a kadai heat 1 tbsp butter and saute 4 pods cardamom and 1 bay leaf.
  8.  Keeping the flame on low add ¼ tsp turmeric, 1 tsp chili powder, ¼ tsp coriander powder, and ¼ tsp cumin powder.
  9.  Saute until the spices turn aromatic without burning.
  10. Add in prepared onion tomato paste and saute well.
  11.  Saute until oil separates from sides.
  12.  Further, add 1 cup water and 1 tsp salt.
  13.  Mix well-adjusting consistency as required.
  14.  Add kasuri methi.
  15.  Add 2 tbsp cream and mix well.
  16.  Now add paneer cubes and mix gently.
  17. Garnish it with chopped coriander leaves.
  18. Serve it with garlic naan or jeera rice.
Jagriti Shukla
I am Jagriti, the cook and the writer behind this small blog. I have grown up in the kitchen alongside my mum and conversations in my family are always about the next meal. The love for food and cooking is always a passion for me. But my passion allowed me to follow my cooking journey.

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