Paneer Butter Masala Recipe

Paneer Butter Masala
Paneer Butter Masala

Paneer butter masala is a delicious Punjabi dish made with paneer . After I did jeera pulao and paneer butter masala for a small get together, my friends wanted a step by step recipe for it, so here I am with a step by step recipe for India’s most popular paneer recipe. Today we will learn how to make paneer butter masala in a very easy and simple manner..

Prep time 15 mins Cook time 45 mins Total time 1 hour
Serves: 4


Paneer (Cottage Cheese) – 250 gms
Tomato, medium – 5
Green chilies – 4
Ginger – 1 inch piece
Bay leaf – 1
Coriander powder – 3 tsp
Red chili powder – 2 tsp
Garam Masala powder – 1 tsp
Cashew Nuts – 10 to 12
Milk – ½ cup
Kasuri methi – ½ tsp
Sugar – 1 tsp
Salt – to taste
Butter – 2 tbsp
Oil – 1 tbsp


1.Soak cashew nuts in ¼ cup warm water for 10 to 15 mins and grind to a smooth paste and keep aside.

2.Cut the tomatoes roughly and transfer to a blender. Grind to a smooth paste and keep it aside. I did not blanch the tomatoes.

3.Slit the green chilies lengthwise and remove the seeds. Cut the ginger into juliennes. Keep aside a few juliennes for garnishing.

4.Cube the paneer and keep it ready. I used Malai Paneer, so I did not sauté the cubes in butter and used it as it is.

5.Heat a pan with butter and oil together. Add slit green chilies and sauté till the color changes and becomes transparent. Add the ginger juliennes and sauté for a few more seconds.

6.Add the tomato puree, sugar, a pinch of salt and mix well. Close the pan with a lid, leaving a small gap and let the puree cook over medium-low flame for 15-20 mins. This will prevent the puree from

7.splashing out of pan. Mix in between at regular intervals. All the water moisture would have evaporated and the puree will look almost like a thick paste now.

8.Add coriander powder, red chili powder, mix well and cook for 2 more mins. The mixture will further thicken and look almost dry.

9.Add the ground cashew nut paste, mix well and cook for 5 mins.

10.Add cubed paneer, milk, mix well and let it cook for 5 mins. Switch off flame and take off stove.

11.Immediately add garam masala powder, kasuri methi, mix well and close the pan with a lid and let it rest for 5 mins for the flavors to merge well.

12.Transfer to a serving bowl and garnish with ginger juliennes. Serve with hot phulkas, rotis or Naans along with sliced onions and lemon.

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