Paneer Butter Masala – North Indian Style
Recipe Summary
- This recipe guides you through making a rich and creamy Paneer Butter Masala, a popular North Indian dish. It features soft paneer cubes simmered in a luscious tomato-cashew gravy, flavored with aromatic spices and finished with butter and cream. Perfect for a comforting meal, it pairs wonderfully with Indian breads or rice.
All Ingredients - For the Base Paste
- Oil 2 tbsp
- Garlic 4-5 cloves
- Ginger 1 inch
- Onion 1/2 large (or 1 cup chopped)
- Tomatoes 4, cubed
- Cashew nuts 15-20
- Water 1/2 cup
All Ingredients - For the Paneer Butter Masala
- Oil 2 tbsp
- Butter 1 tbsp
- Bay leaf 2
- Cumin seeds 1/2 tsp
- Red chili powder 1 tsp
- Coriander powder 1 tsp
- Cumin powder 1/2 tsp
- Kasuri methi 1 tsp
- Salt 1 tsp
- Gram masala 1 tsp
- Paneer 350 gm, cubed
- Sugar 1/2 tsp (optional)
- Green chili 1-2, thin slit
- Coriander leaves 2 tbsp
- Kasuri methi 1/2 tsp, crushed
- Fresh cream 2 tbsp
Tools You'll Need
- Pan
- Blender
- Bowl
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
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 Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Sauté Aromatics
Heat 2 tbsp oil in a pan. Add 4-5 cloves of garlic and 1 inch ginger. Sauté for a few seconds.
Step 2: Cook Onions and Tomatoes
Add 1/2 large (or 1 cup chopped) onion and sauté until it softens. Then, add 4 cubed tomatoes and 15-20 cashew nuts. Combine well. Cover and cook for until the tomatoes soften.
Step 3: Blend the Paste
Allow the cooked mixture to cool down, then transfer it to a blender. Add 1/2 cup water and blend into a smooth paste. Keep aside.
Step 4: Prepare the Spice Base
Heat 2 tbsp oil and 1 tbsp butter in the same pan. Add 2 bay leaves and 1/2 tsp cumin seeds. Sauté for a few seconds until they turn aromatic. Reduce heat to low and add 1 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp cumin powder, and 1 tsp kasuri methi. Sauté at low heat until the spices turn aromatic.
Step 5: Simmer the Gravy
Add the prepared onion tomato paste to the pan. Add a little water from the drained blender (to rinse out any remaining paste). Add 1 tsp salt. Combine everything well. Cover and cook for on medium heat. Mix well after cooking. If the gravy is too thick, add a little bit of water or milk and bring to a boil.
Step 6: Add Paneer and Final Seasoning
Add 1 tsp gram masala and combine well. Add 350 gm cubed paneer and mix gently. Add 1/2 tsp sugar (optional). Cover and cook for on medium heat.
Step 7: Garnish and Serve
Add 1 tbsp butter, 1-2 thin slit green chilies, 2 tbsp coriander leaves, and 1/2 tsp crushed kasuri methi. Pour 2 tbsp fresh cream. Adjust the salt as per taste. Switch off the stove and combine everything well. Transfer to a serving bowl. Enjoy with Roti, Naan, or Jeera rice.
Pro Tips
• If the gravy is too thick, add a little bit of water or milk and bring to a boil to achieve desired consistency.
• Adjust salt to taste after adding all ingredients.
Recipe Variations
• For a richer taste, you can lightly fry the paneer cubes before adding them to the gravy.
• Add a pinch of nutmeg powder for an extra layer of aroma.
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Cuisine
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Prep + Cook Time
45 Minutes
Difficulty Level
Medium
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