Paneer Butter Masala has to be one of the most ordered dishes at Indian restaurants, and honestly, I used to think it was too complicated to make at home. Turns out it’s not. Once you get the base gravy right, you can make this again and again without a recipe card.
What is Paneer Butter Masala?
Paneer Butter Masala is a North Indian curry made with soft paneer (Indian cottage cheese) cubes simmered in a rich, buttery tomato-cashew gravy. It’s mildly spiced, slightly sweet, and pairs beautifully with naan, roti, or steamed rice. Some people call it “Paneer Makhani” too, though purists will tell you there’s a small difference in the amount of cream used.
Ingredients:
- 250 gm paneer, cut into cubes
- 3 medium tomatoes, roughly chopped
- 1 medium onion, roughly chopped
- 8-10 cashew nuts
- 1 tablespoon ginger-garlic paste
- 2 tablespoons butter
- 1 tablespoon oil
- 1 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon kasuri methi (dried fenugreek leaves)
- 2 tablespoons fresh cream
- 1 teaspoon sugar (optional, balances the tang)
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
Step 1: Make the Gravy base
Heat oil in a pan and add chopped onion, tomatoes, and cashews.
Cook on medium heat until tomatoes turn soft and mushy, about 8-10 minutes.
Let this cool down, then blend into a smooth paste
Step 2: Cook the masala
In the same pan, heat butter. Add ginger-garlic paste and sauté for a minute until the raw smell goes away.
Pour in the tomato-cashew paste. Cook for 5-6 minutes, stirring often, until the butter starts separating from the sides.
Add red chilli powder, turmeric, garam masala, and salt. Mix well.
Step 3: Add paneer
Add half a cup of water (adjust for desired consistency) and bring to a simmer.
Gently drop in the paneer cubes and let them cook in the gravy for 3-4 minutes. Don’t overcook or the paneer turns rubbery.
Step 4: Finish it off
Crush the kasuri methi between your palms and sprinkle it in.
Stir in the fresh cream and sugar. Simmer for another 2 minutes.
Step 5: Serve
Garnish with coriander leaves and a small dollop of butter on top.
Serve hot with butter naan, tandoori roti, or jeera rice.
Tips for the Perfect Paneer Butter Masala:
- If your paneer feels a bit firm, soak the cubes in warm water for 10 minutes before adding them to the gravy — it makes them soft and pillowy. Also, don’t skip the kasuri methi; it’s a small step but it’s what gives this dish its signature restaurant flavour.
- For more such quick recipes, visit my YouTube channel @qwikrecipes. If you like the recipe, do like, comment and subscribe.