Paneer Butter Masala is a beloved North Indian dish that combines soft cubes of paneer (Indian cottage cheese) with a rich, creamy, and mildly spiced tomato-based gravy. This dish is a staple in Indian restaurants and a favorite at family dinners and festive occasions. With its luscious texture and subtle sweetness balanced by aromatic spices, Paneer Butter Masala offers a comforting and indulgent experience. Whether served with naan, roti, or fragrant basmati rice, it’s a crowd-pleaser that’s surprisingly easy to make at home. Perfect for vegetarians and anyone craving a taste of classic Indian cuisine!
| Prep Time | Cook Time | Servings | Cuisine |
| 15 min | 30min | 4 | North Indian |
- 200g Paneer (cubed)
- 2 tbsp butter
- 2 onions, chopped
- 2 tomatoes, pureed
- 1 tsp ginger-garlic paste
- 1/2 tsp garam masala
- 1/4 cup fresh cream
- Salt to taste
Instructions
Prepare the Ingredients
Start by gathering and prepping all the ingredients. Dice 200–250 grams of paneer into medium-sized cubes. Roughly chop 2–3 large tomatoes, 1 onion, and set aside a few cashew nuts (about 10–12) for blending. Have ginger, garlic, and green chilies ready too. This step ensures a smooth cooking process.
Make the Tomato-Cashew Pastehttps://www.youtube.com/watch?v=83uR2TAMWyo
In a pan, heat 1 teaspoon of oil and sauté the chopped onions until they turn golden. Add the tomatoes, cashews, 1-inch ginger piece, and 2–3 garlic cloves. Cook until the tomatoes are soft and the mixture thickens. Let it cool slightly, then blend it into a smooth, creamy paste. This forms the rich base of the gravy.
Cook the Gravy
In the same pan, melt 1–2 tablespoons of butter. Add the blended tomato-onion-cashew paste and cook on medium heat for 5–7 minutes, stirring occasionally. Add salt, 1 teaspoon of red chili powder, ½ teaspoon turmeric, and 1 teaspoon garam masala. Cook until the masala thickens and the butter begins to separate from the sides.
Add Cream and Kasuri Methi
Pour in 2–3 tablespoons of fresh cream and mix well. Crush and add 1 teaspoon of dried fenugreek leaves (kasuri methi) for an authentic flavor. Stir gently and simmer the gravy for another 2–3 minutes. Adjust the consistency with a splash of water if it’s too thick.
Add the Paneer
Add the paneer cubes to the gravy and gently coat them with the sauce. Simmer for another 2–3 minutes so the paneer absorbs the flavors. Be careful not to overcook the paneer, or it might turn rubbery.
Garnish and Serve
Finish with a drizzle of fresh cream and a small knob of butter on top for extra richness. Garnish with chopped coriander leaves. Serve hot with naan, roti, or steamed basmati rice for a satisfying meal.
“For extra richness, use cashew paste instead of cream.”
