Paneer Butter Masala Recipe
🧈 Paneer Butter Masala Recipe (Just Like a Restaurant – But Easier!)
If you’re craving a creamy, rich, and mildly spiced North Indian dish that melts in your mouth – look no further than Paneer Butter Masala! This dish is a favorite at Indian restaurants, but making it at home is surprisingly simple.
Here’s my easy and foolproof version that gives you the same delicious flavor — minus the fuss! 👩🍳
⏱️ Prep & Cook Time: Paneer Butter Masala Recipe
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Preparation Time: 10 minutes
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Cooking Time: 20 minutes
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Serves: 3–4 people
🧺 Ingredients You’ll Need: Paneer Butter Masala Recipe
| Ingredient | Quantity |
|---|---|
| Paneer (cottage cheese) | 200–250 grams, cut into cubes |
| Butter | 2 tablespoons |
| Ripe tomatoes | 3 medium, chopped or pureed |
| Cashew nuts | 10–12 pieces |
| Ginger-garlic paste | 1 tablespoon |
| Fresh cream | 3 tablespoons |
| Dried fenugreek leaves (kasuri methi) | 1 teaspoon |
| Turmeric powder | ¼ teaspoon |
| Red chili powder | 1 teaspoon (adjust to taste) |
| Garam masala | ½ teaspoon |
| Salt | To taste |
| Sugar | ½ teaspoon (balances the sourness) |
🍅 How to Make It – Step-by-Step Paneer Butter Masala Recipe
🔸 Step 1: Make Tomato-Cashew Puree
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Boil the chopped tomatoes and cashews together in about ½ cup of water for 4–5 minutes.
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Let them cool down.
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Blend into a smooth, creamy puree. This forms the base of your gravy.
🔸 Step 2: Cook the Masala Base
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Heat 2 tablespoons of butter in a pan.
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Add the ginger-garlic paste and sauté for a minute till the raw smell goes away.
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Now pour in your tomato-cashew puree.
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Add turmeric, chili powder, salt, and a pinch of sugar.
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Cook the gravy on medium heat for around 7–8 minutes until the oil starts separating. That’s when you know the masala is cooked!
🔸 Step 3: Add Paneer & Kasuri Methi
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Gently add the paneer cubes into the gravy.
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Crush the kasuri methi between your palms and sprinkle it in for that heavenly aroma.
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Stir softly and let it cook for another 2–3 minutes.
🔸 Step 4: Add Creamy Finish
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Lower the flame and stir in the fresh cream and garam masala.
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Mix well and turn off the heat after 1–2 minutes.
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Your gravy should look rich, creamy, and inviting! 😍
💡 Pro Tips for Extra Flavor:
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Want a creamier texture? Blend 1 tablespoon of grated paneer into the gravy before adding paneer cubes.
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Lightly roast the paneer in a pan with a drop of oil or butter if you love a bit of bite or golden edges.
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A pinch of cardamom powder can add a subtle royal flavor.
🍽️ What to Serve It With:
Paneer Butter Masala is best enjoyed hot with:
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Butter naan or tandoori roti
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Lachha paratha
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Steamed or jeera rice
Top it off with a swirl of cream and a tiny cube of butter before serving — it makes it look and taste just like your favorite restaurant! 💛🍛
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