Go Back
+ servings
paneer butter masala
Print Recipe
5 from 1 vote

PANEER BUTTER MASALA | HOW TO MAKE EASY PANEER BUTTER MASALA

Paneer butter masala is a favourite north indian onion-tomato gravy curry served with nan, chapathi, rice or jeera rice.
Prep Time15 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Madhavi

Ingredients

To make onion tomato paste:

  • large Onion – 1 chopped
  • Medium ripe tomato – 3 chopped
  • Ginger – 1 inch
  • Garlic cloves- 3
  • Cashew - about 12
  • Oil - 2 tbsps

For making Paneer Butter Masala:

  • Butter - 2 table spoons
  • Oil - 1 table spoon
  • Bay leaf -2 tej patta
  • Cinnamon sticks-2
  • Cloves-3
  • Cardamom-1
  • 1 to 1.5 tsps Kashmiri red chili powder if using spicy chilly powder use ½ tsp
  • Coriander powder- ¾ tsp
  • Cumin powder- ¼ tsp
  • Garam masala- ½ tsp or to taste
  • Kasoori methi- ¾ tsp
  • Paneer cubes – 200 gms ( about 2 cups) 7 oz
  • Salt to taste
  • Sugar- ¼ tsp optional
  • 2 to 3 tbsps heavy whipping cream or malai
  • 1 cup water

For garnish:

  • few ginger juvenile
  • a table spoon of chopped coriander leaves
  • tablespoon of cream

Instructions

making the onion-tomato paste:

  • Soak the cashew in the warm water for few minutes.
    Alternatively you can add the cashew while cooking the onion tomato moisture, either way works.
  • While the cashew is soaking, heat the oil in a pan. Add the chopped onion, pinch of salt and cook till soft and light brown.
  • Add the ginger and garlic and saute for a minute.
  • Now add in the chopped tomato and cook till the tomato is mushy.
  • Cool the mixture, add the soaked cashew and puree it into a smooth paste.

making the gravy and the paneer butter masala:

  • In a pan, melt the butter and oil on low-medium flame.
  • Add the bay leaf, cinnamon sticks, cloves, cardamom and turmeric. saute for 30 seconds.
  • Add the pureed mixture and cook till most of the moisture evaporates, stir in between.
  • Add the red chilly powder, coriander powder, cumin powder, garam masala, and salt. Cook for a minute.
  • Add a cup of water and let the curry simmer for five minutes. Add more water if the gravy is too thick. Simmer for 3 to 4 minutes.
  • At this point taste the gravy and adjust the seasoning.
  • Add the cubed paneer, kasoori methi, cream and sugar. Simmer for couple more minutes, stirring occasionally.
  • Enjoy the paneer butter masala with nan, chapathi or rice.

Notes

If you don't have the whole spices or garam masala, replace with a good curry powder. 
Add some tomato paste, if your tomato are not ripe.