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Paneer Butter Masala

Paneer Butter Masala Recipe

Delicious Paneer Butter Masala with creamy tomato-cashew gravy. Easy to cook at home, soft paneer and mild spices make it perfect with naan, roti, or rice.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: Indian
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Gravy
  • 2 tablespoons butter
  • 2 medium onions finely chopped
  • 3 large tomatoes chopped
  • 12 cashews soaked in warm water
  • 1 tablespoon ginger-garlic paste
  • 1 green chili slit (optional)
  • 1 bay leaf
  • 2 cardamoms
  • 1- inch cinnamon stick
Spices
  • 1 teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala
  • 1 teaspoon dried fenugreek leaves kasuri methi, crushed
  • Salt to taste
  • 1 teaspoon sugar
Paneer & Cream
  • 200 grams paneer cottage cheese, cut into cubes
  • 3 tablespoons fresh cream
  • 1 tablespoon butter for finishing

Equipment

  • Heavy pan
  • Blender or mixer For tomato-cashew paste
  • Knife For chopping
  • Cutting board
  • Spoon or spatula

Method
 

Make tomato-cashew paste
  1. Soak cashews in warm water.
  2. Blend cashews and chopped tomatoes to make smooth paste.
Cook onions and spices
  1. Heat 2 tablespoons butter in pan.
  2. Add bay leaf, cardamoms, and cinnamon. Fry 30 seconds.
  3. Add chopped onions. Cook until golden brown.
  4. Add ginger-garlic paste and green chili. Cook 1 minute.
Add tomato-cashew paste
  1. Add the paste in pan.
  2. Add red chili powder, turmeric, coriander, and salt. Cook 5–7 minutes on medium heat.
Add paneer
  1. Add paneer cubes gently.
  2. Cook 2–3 minutes on low heat. Paneer should be soft.
Finish with cream and butter
  1. Add fresh cream and 1 tablespoon butter. Cook 1–2 minutes.
  2. Sprinkle crushed kasuri methi and garam masala.
Serve hot
  1. Serve Paneer Butter Masala with roti, naan, or rice.
    Paneer Butter Masala

Notes

  • Use fresh paneer for a soft and creamy texture.
  • Soak cashews in warm water for 15–20 minutes to make a smooth paste.
  • Cook onions well until golden brown for a rich flavor.
  • Add cream at the end to keep the gravy soft and creamy.
  • Use low heat after adding paneer to avoid breaking it.
  • Adjust spices according to your taste.
  • Garnish with kasuri methi for an authentic taste.
  • Serve hot with naan, roti, or rice.
  • You can skip green chili if you want less spicy.
  • This recipe keeps well for 1 day in the fridge; reheat gently.