Name: Paneer Butter Masala - North Indian Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 People
Cuisine: Indian
Ingredients: 2 tbsp Oil; 5 cloves Garlic; 1 inch Ginger; 1 cup chopped Onion; 4, cubed Tomatoes; 20 Cashew nuts; 1/2 cup Water; 2 tbsp Oil; 2 tbsp Butter; 2 Bay leaf; 1/2 tsp Cumin seeds; 1 tsp Red chili powder; 1 tsp Coriander powder; 1/2 tsp Cumin powder; 1 tsp Kasuri methi; all prepared Onion tomato paste; 1/4 cup (for rinsing blender) Water; 1 tsp (or to taste) Salt; 1 tsp Garam masala; 350 gm, cubed Paneer; 2, thin slit Green chili; 2 tbsp, chopped Coriander leaves; 1/2 tsp, crushed Kasuri methi; 2 tbsp Fresh cream; 1/2 tsp (optional) Sugar

Ready in

45 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~450 kcal

Recipe by Bhusanur.cooking on YouTube

Summary

This recipe guides you through making a rich and creamy Paneer Butter Masala, a popular North Indian dish. It features soft paneer cubes in a luscious tomato-onion-cashew gravy, flavored with aromatic spices and finished with butter and cream for an indulgent taste.

Adjust servings

Tap an ingredient to mark it ready0 of 25 ready

All Ingredients - For the Onion Tomato Paste

Oil 2 tbsp
Garlic 5 cloves
Ginger 1 inch
Onion 1 cup chopped
Tomatoes 4, cubed
Cashew nuts 20
Water 1/2 cup

All Ingredients - For the Paneer Butter Masala

Oil 2 tbsp
Butter 2 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
Onion tomato paste all prepared
Water 1/4 cup (for rinsing blender)
Salt 1 tsp (or to taste)
Garam masala 1 tsp
Paneer 350 gm, cubed
Green chili 2, thin slit
Coriander leaves 2 tbsp, chopped
Kasuri methi 1/2 tsp, crushed
Fresh cream 2 tbsp
Sugar 1/2 tsp (optional)

Tools You'll Need

Pan
Blender
Bowl

Spice level: HotPack water — this one bites back.

From:GingerChili powderGaram masalaGreen chili

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 Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
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

dairynuts

Step-by-Step Instructions

Step 1: Prepare the base for the paste

Heat 2 tablespoons of oil in a pan. Add 4-5 cloves of garlic and a 1-inch piece of ginger. for a few seconds until fragrant.

Step 2: Cook onions, tomatoes, and cashews

Add 1 cup of chopped onion to the pan and until the onion softens. Then, add 4 cubed tomatoes and 15-20 cashew nuts. Combine everything well, cover the pan, and cook for until the tomatoes soften.

Step 3: Blend the paste

Allow the cooked mixture to cool down. Transfer it to a blender, add 1/2 cup of water, and blend into a smooth paste. Set aside.

Step 4: Temper spices in butter and oil

In the same pan, heat 2 tablespoons of oil and 1 tablespoon of butter. Add 2 bay leaves and 1/2 teaspoon of cumin seeds. for a few seconds until aromatic. the heat to low.

Step 5: Add dry spices

Add 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, and 1 teaspoon of kasuri methi. at low heat until the spices turn aromatic.

Step 6: Cook the onion tomato paste

Pour the prepared onion tomato paste into the pan. Rinse the blender with about 1/4 cup of water and add it to the pan. Add 1 teaspoon of salt and combine everything well. Cover and cook for on medium heat.

Step 7: Add garam masala and paneer

Mix the gravy well. If it's too thick, add a little water or milk and bring to a boil. Add 1 teaspoon of garam masala and combine. Then, add 350 grams of cubed paneer and mix gently.

Step 8: Simmer and finish

Optionally, add 1/2 teaspoon of sugar. Cover and cook for on medium heat. Add 1 tablespoon of butter, 2 thin-slit green chilies, 2 tablespoons of chopped coriander leaves, 1/2 teaspoon of crushed kasuri methi, and 2 tablespoons of fresh cream. Adjust salt to taste. Switch off the stove and combine everything well.

Step 9: Serve

Transfer the Paneer Butter Masala to a serving bowl. Enjoy hot with Roti, Naan, or Jeera rice.

Pro Tips

• If the gravy is too thick, add a little water or milk and bring to a boil.

• Adjust salt and sugar to your taste preference.

• Serve hot with Roti, Naan, or Jeera rice.

Variations

• For a richer flavor, you can lightly fry the paneer cubes before adding them to the gravy.

• Add a pinch of nutmeg for an extra aromatic touch.

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Paneer Butter Masala - North Indian Style