Paneer Butter Masala
Recipe Summary
- This recipe guides you through making a rich and creamy Paneer Butter Masala. Cubes of paneer are lightly fried and then simmered in a flavorful tomato-onion gravy, spiced with aromatic Indian spices and finished with a touch of curd and kasuri methi for an authentic taste.
All Ingredients - For Paneer
- Paneer 200 gms
- Turmeric powder 1/4 tsp
- Chilli powder 1/2 tsp
- Salt 1/2 tsp
- Butter (for frying) 1/2 tsp
All Ingredients - For Gravy
- Butter 2 tbsp
- Cumin seeds 1/2 tsp
- Cinnamon stick 1 inch
- Cloves 2
- Bay leaf 1
- Onion (chopped) 1
- Ginger garlic paste 1 tbsp
- Tomato puree from 2 tomatoes
- Kashmiri chilli powder 1 tbsp
- Coriander powder 1/2 tbsp
- Turmeric powder 1/4 tsp
- Cumin powder 1 tsp
- Curd 3 tbsp
- Water 3/4 cup
- Garam masala 1/4 tsp
- Salt to taste
- Kasuri methi 1 tsp
Tools You'll Need
- Pan
- Bowl
Don't have an ingredient? Try these swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Paneer
Take 200 gms of paneer cubes in a bowl. Add 1/4 tsp turmeric powder, 1/2 tsp chili powder, and 1/2 tsp salt. Mix well to coat the paneer evenly.
Step 2: Fry the Paneer
Heat 1/2 tsp butter in a pan. Add the marinated paneer cubes and fry for until golden brown on one side. Flip them over and fry until golden brown on all sides. Remove and set aside.
Step 3: Sauté Aromatics
In a separate pan, melt 2 tbsp butter. Add 1/2 tsp cumin seeds, 1 inch cinnamon stick, 2 cloves, and 1 bay leaf. Sauté until fragrant. Add 1 chopped onion and sauté until translucent and lightly golden.
Step 4: Add Ginger Garlic Paste and Tomato Puree
Add 1 tbsp ginger garlic paste to the pan and sauté for until the raw smell disappears. Pour in the puree of 2 tomatoes and sauté for , stirring occasionally, until the mixture thickens and oil starts to separate.
Step 5: Add Dry Spices
Add 1 tbsp Kashmiri chili powder, 1/2 tbsp coriander powder, 1/4 tsp turmeric powder, and 1 tsp cumin powder. Sauté for , mixing well with the tomato mixture.
Step 6: Incorporate Curd and Water
Add 3 tbsp curd to the mixture and mix well until fully incorporated. Pour in 3/4 cup water and bring the gravy to a boil. Let it simmer for .
Step 7: Combine Paneer with Gravy
Add the fried paneer cubes to the boiling gravy and give it a gentle mix. Add 1/4 tsp garam masala and salt to taste. Sprinkle 1 tsp kasuri methi over the curry and mix well.
Step 8: Final Simmer
Cook the paneer butter masala for another , allowing the flavors to meld. Serve hot.
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