Paneer Butter Masala Recipe
Summary
- A rich and creamy North Indian dish featuring paneer (Indian cottage cheese) cooked in a buttery, tomato-onion gravy with aromatic spices. This recipe guides you through preparing a delicious and satisfying Paneer Butter Masala, perfect for a hearty meal with chapati or rice.
All Ingredients - For Boiling and Grinding Gravy Base
- Butter 1 tbsp
- Jeera (Cumin seeds) 1 tsp
- Green Chilli 2-3 (slit)
- Tomato 2-3 (chopped)
- Onion 1 large (sliced)
- Turmeric Powder 1/2 tsp
- Salt 1 tsp (or to taste)
- Cashewnuts 5-6
- Almonds 5-6
All Ingredients - For Tempering and Gravy
- Butter 1 tbsp
- Cinnamon 1 small stick
- Cloves 2-3
- Red Chilli (dried) 1-2
- Onion 1 large (finely chopped)
- Ginger Garlic Paste 1 tbsp
- Garam Masala Powder 1 tsp
- Coriander Powder 1 tbsp
- Chilli Powder 1 tsp
All Ingredients - For Roasting Paneer
- Butter 2 tbsp
- Red Chilli Powder 1/2 tsp
- Garam Masala Powder 1/2 tsp
- Paneer 200g (cubed)
All Ingredients - For Finishing
- Turmeric Powder 1/4 tsp
- Kasuri Methi 1 tsp (crushed)
- Coriander Leaves 2 tbsp (chopped)
Tools You'll Need
- Pot
- Pan
- Blender
Don't have an ingredient? Try these swaps
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 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 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
Step-by-Step Instructions
Step 1: Boil Gravy Base Ingredients
In a pot, add 1 tbsp butter, 1 tsp jeera, 2-3 slit green chilies, 2-3 chopped tomatoes, 1 large sliced onion, 1/2 tsp turmeric powder, and 1 tsp salt. Cover with a lid and boil these ingredients until they soften, which takes about .
Step 2: Grind Gravy Base
Allow the boiled ingredients to cool slightly. Transfer them to a blender. Add 5-6 cashewnuts and 5-6 almonds. Grind them into a smooth, fine paste.
Step 3: Prepare Tempering for Gravy
In a separate pan, melt 1 tbsp butter. Add 1 small cinnamon stick, 2-3 cloves, and 1-2 dried red chilies. for a few seconds until fragrant.
Step 4: Sauté Onions and Spices
Add 1 large finely chopped onion to the pan with the spices and fry until translucent. Then add 1 tbsp ginger garlic paste, 1 tsp garam masala powder, 1 tbsp coriander powder, and 1 tsp chilli powder. Fry for until the raw smell of the spices disappears.
Step 5: Roast Paneer
In another pan, melt 2 tbsp butter. Add 1/2 tsp red chilli powder and 1/2 tsp garam masala powder. Add 200g cubed paneer and roast until golden brown on all sides, turning occasionally. This should take about .
Step 6: Combine Gravy and Paneer
Pour the ground tomato-onion paste (from Step 2) into the pan with the spices (from Step 4). Mix well and cook for a few minutes until the oil starts to separate from the gravy. Then, add the roasted paneer cubes to the gravy and mix gently.
Step 7: Final Seasoning and Garnish
Add 1/4 tsp turmeric powder to the gravy (as shown in the video). Finally, add 1 tsp crushed kasuri methi and 2 tbsp chopped coriander leaves. Stir well to combine all the flavors.
Step 8: Serve Paneer Butter Masala
Your delicious Paneer Butter Masala is now ready. Serve hot with chapati, naan, or rice for a satisfying meal.
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