Paneer Butter Masala

Few Indian dishes are as universally loved as Paneer Butter Masala. Rich, creamy, mildly spiced, and packed with buttery tomato flavor, this North Indian classic is a favorite in restaurants and households alike. Whether you’re preparing a special weekend dinner or looking to impress guests, this recipe delivers authentic restaurant-style results using simple ingredients.

 

– Creamy and velvety texture.

– Perfect balance of sweetness, tanginess, and spice.

– Easy to make in under an hour.

– Pairs beautifully with naan, roti, paratha, jeera rice, or plain basmati rice.

 

For the Gravy

 

– 2 tablespoons butter

– 1 tablespoon oil

– 2 medium onions, roughly chopped

– 4 medium tomatoes, roughly chopped

– 10–12 cashew nuts

– 5 garlic cloves

– 1-inch piece ginger

– 2 green cardamoms

– 1 small cinnamon stick

– 2 cloves

 

For the Curry

 

– 250 g paneer, cubed

– 2 tablespoons butter

– 1 teaspoon Kashmiri red chili powder

– ½ teaspoon turmeric

– 1 teaspoon coriander powder

– ½ teaspoon garam masala

– 1 teaspoon kasuri methi (dried fenugreek leaves)

– ¼ cup fresh cream

– 1 teaspoon sugar or honey (optional)

– Salt to taste

– Fresh coriander for garnish

 

Step 1: Prepare the Base

 

Heat butter and oil in a pan. Add cardamom, cinnamon, and cloves. Sauté for a few seconds until fragrant.

 

Add onions and cook until soft and lightly golden. Stir in ginger and garlic, cooking for another minute.

 

Add tomatoes and cashews. Cook until the tomatoes become soft and mushy. Allow the mixture to cool before blending it into a smooth paste.

 

Step 2: Cook the Gravy

 

In the same pan, melt butter and add the blended paste. Cook over medium heat for 8–10 minutes, stirring occasionally until the butter begins separating from the gravy.

 

Mix in Kashmiri chili powder, turmeric, coriander powder, and salt. Cook the spices for another minute.

 

Step 3: Finish the Curry

 

Pour in about one cup of water and bring the gravy to a gentle simmer.

 

Add paneer cubes and cook for 3–4 minutes. Avoid overcooking, as paneer can become chewy.

 

Stir in fresh cream, crushed kasuri methi, garam masala, and sugar if using. Simmer for another minute before turning off the heat.

 

 

Paneer Butter Masala tastes best with:

 

– Butter naan

– Garlic naan

– Tandoori roti

– Laccha paratha

– Jeera rice

– Steamed basmati rice

 

Finish with a drizzle of cream, a small cube of butter, and chopped coriander for an elegant restaurant-style presentation.

 

 

– Use ripe red tomatoes for a naturally sweet gravy.

– Cashews create a rich texture without needing excessive cream.

– Soak store-bought paneer in warm water for 10 minutes before adding it to the curry to keep it soft.

– Kashmiri red chili powder provides vibrant color without making the curry overly spicy.

– Simmer gently after adding cream to prevent it from splitting.

 

 

Refrigerate leftovers in an airtight container for up to three days. Reheat over low heat, adding a splash of water or milk if the gravy thickens. Although freezing is possible, the cream may slightly change texture after thawing.

 

 

Paneer Butter Masala is one of those timeless recipes that never disappoints. Its creamy tomato gravy, aromatic spices, and soft paneer make it an irresistible comfort food for both everyday meals and festive occasions. Once you master this recipe, you’ll be able to recreate restaurant-quality Paneer Butter Masala whenever the craving strikes.

 

A great recipe becomes even easier when you have the right tools in your kitchen. From choosing the best cookware for Indian gravies to finding the right pans, knives, and other essentials, the equipment you use can make a noticeable difference in your cooking experience.

 

If you’re looking to upgrade your kitchen setup, check out our cooking gear guide for practical information on choosing the right cooking equipment for your needs.