Paneer Butter Masala

written by Komal December 20, 2017
Paneer Butter Masala

Paneer Butter Masala


Paneer Butter Masala is also known by various names like Paneer Makhani, Butter Paneer etc.(Paneer makani is made without onion & garlic) The dish is known by rich gravy that is made by using onion paste, cashewnut paste, tomato puree and some other Indian spices. Paneer Butter Masala is a traditional Punjabi recipe or a north Indian recipe which consist of soft pieces of Paneer that are cooked in rich cream, tomato gravy and butter.

To make this delicious Paneer Butter Masala at home take a look at the simple step by step recipe given below.


Paneer Butter Masala

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Serves: 3-4 Prep Time: Cooking Time:


  • • 3 medium chopped onions (1 cup)
  • • 3 large tomatoes (1.5 cup)
  • • 1 tsp coriander powder
  • • Salt as required
  • • 1 tsp oil
  • • 12-13 cashewnuts
  • • ½ tsp garam masala
  • • ¾ red chilli powder (add according to color needed)
  • • Sugar small spoon
  • • 1-2 tsp butter
  • • 1-2 bay leaf
  • • ½- 1 tsp cinnamon stick
  • • 4-5 cloves
  • • 1 tsp ginger, garlic paste
  • • 2 cups Paneer
  • • 1 small spoon kasuri methi
  • • ½ cup chopped coriander leaves
  • • Full fat cream (optional)



  • Take a pan and heat the oil

    Yummy and Delicious!!

    in it; fry cube chopped onions till juicy, transparent.

  • Now, fry chopped tomatoes for about 4 mints, let it cook properly.
  • Add cashewnuts, coriander powder, garam masala, sugar(optional), chilli powder.
  • Fry the above mixture well till it leaves oil from sides.
  • Switch off the gas & let the mixture cool.
  • Once the mixture is cooled, blend the mixture to a very fine paste.
  • Add butter in same pan and roast all the spices like cinnamon, bay leaf, clove etc for about 1 minute.
  • Once the spices are roasted, add ginger garlic paste to it and fry well.
  • Add the blended paste or mixture, add water and red chilli powder and cook till the gravy gets thick.
  • After the gravy is perfectly thick and to a proper consistency add paneer to the pan.
  • Add kasuri methi to the mixture.
  • Cook for 4-5 more minutes.
  • You can add creame if needed and according to your choice (optional).
  • Garnish it with coriander leaves and serve hot!!!
  • You can serve Paneer Butter Masala with naan or roti.
  • Paneer Butter Masala can also go with jeera rice, plain rice or veg pulao.


Tips and Tricks: • Add sugar, if needed for slightly sweet taste. • If you want you can fry the paneer to golden brown and then add it to the gravy. • You can skip onion and garlic, if you want Paneer Butter Masala without it, its just that you will get less amount of gravy. • If you did not get perfect red color for your recipe you can add little amount of food color. • For perfect color of gravy take ripe tomatoes and red chilli powder (Kashmiri mirch).

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