Paneer Butter Masala Recipe | How to Make Paneer Butter Masala at Home

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Paneer Butter Masala Recipe: A Creamy & Flavorful Indian Delight

Introduction

Paneer Butter Masala is one of the most popular and loved dishes in Indian cuisine. This creamy, mildly spiced, and aromatic curry made with soft paneer (Indian cottage cheese) cubes simmered in a rich tomato-based gravy is a staple at Indian restaurants worldwide. Perfectly paired with naan, roti, or steamed rice, this dish combines the sweetness of butter and cream with the tanginess of tomatoes and the warmth of Indian spices, creating a flavor-packed experience in every bite.

In this post, we’ll walk you through a step-by-step recipe to create restaurant-style Paneer Butter Masala in your own kitchen.

Ingredients

For the Gravy Base:

  • 3 large tomatoes (roughly chopped)
  • 1 large onion (sliced)
  • 4-5 garlic cloves
  • 1-inch ginger piece
  • 2-3 green cardamoms
  • 4-5 cashew nuts
  • 1 tablespoon butter

For the Curry:

  • 200 grams paneer (cubed)
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon kasuri methi (dried fenugreek leaves)
  • 1/2 cup fresh cream
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

Step 1: Prepare the Gravy Base

  1. In a pan, heat 1 tablespoon of butter.
  2. Add chopped onions, garlic, ginger, green cardamoms, and cashew nuts. Sauté until onions turn soft and translucent.
  3. Add chopped tomatoes and cook until they soften.
  4. Let the mixture cool, then blend it into a smooth paste using a blender or mixer.

Step 2: Cook the Curry

  1. In a heavy-bottomed pan, heat 2 tablespoons butter and 1 tablespoon oil.
  2. Add cumin seeds and bay leaf, sauté for a few seconds.
  3. Add the prepared tomato-onion-cashew paste and cook on medium heat until the oil separates from the masala.
  4. Add red chili powder, turmeric, coriander powder, and garam masala. Stir well.
  5. Add about ½ cup water (adjust consistency as preferred) and simmer the gravy for 5-7 minutes.
  6. Gently add the paneer cubes and mix them into the gravy.
  7. Add kasuri methi by crushing it between your palms for enhanced flavor.
  8. Stir in fresh cream and cook for another 2-3 minutes.
  9. Check for salt and adjust as needed.

Step 3: Final Touch

  • Garnish with fresh coriander leaves and a swirl of cream.

Tips

  • For extra flavor, lightly fry paneer cubes in a little butter or oil before adding them to the gravy.
  • To make it vegan, substitute paneer with firm tofu and cream with coconut cream or cashew cream.
  • Use ripe, red tomatoes for a naturally rich color and tanginess.
  • Adjust the spice level according to your taste by varying the quantity of chili powder.
  • Kasuri methi adds a distinct aroma — don’t skip it if possible.

Serving Suggestions

Serve Paneer Butter Masala hot with:

  • Butter naan
  • Tandoori roti
  • Jeera rice
  • Plain basmati rice

It’s perfect for dinner parties, festive occasions, or even a special weekend meal.

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