Paneer Butter Masala Recipe

Introduction

Paneer Butter Masala is a rich and creamy North Indian dish made with soft paneer cubes simmered in a flavorful tomato-butter gravy. This restaurant-style recipe is easy to prepare at home and pairs perfectly with naan, roti, paratha, or jeera rice.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Cuisine: Indian
• Course: Main Course

Ingredients

For the Gravy

• 2 tablespoons butter
• 1 tablespoon oil
• 3 medium tomatoes, roughly chopped
• 1 large onion, chopped
• 8–10 cashews
• 4 garlic cloves
• 1-inch ginger piece
• 1 teaspoon Kashmiri red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon garam masala
• Salt to taste
• 1 teaspoon sugar or honey (optional)

For the Paneer

• 250 grams paneer, cut into cubes
• 2 tablespoons fresh cream
• 1 tablespoon butter
• 1 tablespoon chopped coriander leaves

Instructions

Step 1: Prepare the Base

1. Heat oil and 1 tablespoon butter in a pan.
2. Add onions and sauté until soft.
3. Add tomatoes, cashews, ginger, and garlic.
4. Cook for 8–10 minutes until the tomatoes become soft.
5. Allow the mixture to cool slightly.

Step 2: Make the Gravy

1. Transfer the cooked mixture to a blender.
2. Blend into a smooth puree.
3. Strain if you prefer an extra-smooth restaurant-style gravy.

Step 3: Cook the Masala

1. Heat the remaining butter in the same pan.
2. Add red chili powder, turmeric, coriander powder, and garam masala.
3. Stir for a few seconds on low heat.
4. Pour in the prepared puree.
5. Add salt and sugar.
6. Simmer for 8–10 minutes until the gravy thickens.

Step 4: Add Paneer

1. Add paneer cubes to the gravy.
2. Cook for 3–4 minutes on low heat.
3. Stir in fresh cream.
4. Mix gently to avoid breaking the paneer.

Step 5: Garnish and Serve

1. Sprinkle chopped coriander leaves.
2. Add a small swirl of cream on top.
3. Serve hot with naan, roti, butter kulcha, or steamed rice.

Tips for Best Results

• Use fresh, soft paneer for the best texture.
• Kashmiri chili powder gives vibrant color without excessive heat.
• Do not overcook paneer, as it can become chewy.
• Add a little milk if the gravy becomes too thick.
• Cashews provide a naturally creamy texture.

Nutrition (Approximate Per Serving)

• Calories: 360 kcal
• Protein: 14g
• Carbohydrates: 12g
• Fat: 28g
• Fiber: 3g

Serving Suggestions

Paneer Butter Masala tastes delicious with:

• Butter Naan
• Jeera Rice
• Tandoori Roti
• Lachha Paratha