Paneer butter masala
Paneer Butter Masala is one of the most popular vegetarian dishes in Indian cuisine. It's made with soft paneer cubes simmered in a creamy tomato-butter gravy that's mildly spiced and slightly sweet. Perfect with naan, roti, or jeera rice!
📝 Ingredients
For the gravy:
2 tbsp butter
1 tbsp oil
1 bay leaf
2–3 cloves
1-inch cinnamon stick
2–3 green cardamom pods
1 large onion, chopped
3–4 medium tomatoes, chopped or 1 cup tomato purée
1 tbsp ginger-garlic paste
12–15 cashews (soaked in warm water for 15 min)
½ tsp turmeric powder
1 tsp red chili powder (Kashmiri chili powder for color)
1 tsp coriander powder
Salt to taste
1 tsp sugar or honey (optional)
1 tsp kasuri methi (dry fenugreek leaves)
½ cup fresh cream (or ¼ cup + milk as substitute)
For the paneer:
200–250 grams paneer, cut into cubes
1 tsp oil or butter (for lightly sautéing paneer – optional)
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👩🍳 Instructions
Step 1: Prepare the Masala Base
1. Heat 1 tbsp oil and 1 tbsp butter in a pan. Add bay leaf, cloves, cardamom, and cinnamon.
2. Add chopped onions and sauté until light golden.
3. Add ginger-garlic paste and sauté until raw smell disappears.
4. Add tomatoes and soaked cashews. Cook until tomatoes soften (8–10 min).
5. Cool the mixture slightly and blend to a smooth paste.
Step 2: Make the Gravy
6. In the same pan, add 1 tbsp butter. Pour in the blended paste.
7. Add turmeric, red chili, coriander powder, and salt. Sauté until the mixture thickens and oil starts to separate.
8. Add ½ to ¾ cup water and mix well. Simmer for 5 minutes.
9. Add sugar or honey and crushed kasuri methi.
10. Pour in cream and stir. Simmer for another 2–3 minutes on low flame.
Step 3: Add Paneer
11. Optionally, lightly sauté paneer cubes in a tsp of oil/butter until golden. Then add to the gravy.
12. Let the paneer cook in the gravy for 3–4 minutes.
13. Turn off heat. Garnish with a swirl of cream and fresh coriander leaves.
🍛 Serving Suggestion
Serve Paneer Butter Masala hot with:
Naan, kulcha, or paratha
Steamed basmati rice or jeera rice
A side of onion salad or cucumber raita
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💡 Tips & Variations
Richer version: Add more butter and cream for a truly restaurant-style taste.
Lighter version: Use milk instead of cream or reduce butter quantity.
Smoky flavor: Infuse with charcoal smoke for 1 minute (dhungar method).
Paneer tip: Soak fried paneer cubes in warm water for a few minutes to keep them soft.
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