Paneer butter masala recipe


Paneer butter masala is one of the most famous paneer dish,which is a classic all time favorite dish of the North Indian Cuisine. A perfect dish for naan, phulka, kulcha, fried rice and also as a side dish for rice varieties, Paneer Butter masala is a delicious dish in which cubes of Indian Cottage Cheese are cooked in thick creamy,tangy gravy.

Preparation time – 10 min

Cooking time – 10 min

Serves – 4

Ingredients – 

To grind –


Onion – 2 no’s chopped

Tomato – 2 no’s

Cashew nut – 1/4 cup

Poppy seeds – 1 tbs

Ginger garlic paste – 1 tbs

Butter – 50 gm

Method to grind –


Heat a kadai by adding small portion of butter in it, when it is hot add chopped onion and fry till it turns to translucent. Remove it from the flame and allow it to cool. In the same kadai add paneer and fry till golden brown and set aside.


Make a paste by adding little water. Blanch tomatoes and make a thick paste and keep ready.

Soak cashew nuts and poppy seeds in warm water/ milk for 10 min and make a fine paste by adding little water and keep ready.

Ingredients to make or to prepare paneer butter masala –


Grounded onion paste

Tomato paste

Cashew and poppy seed paste

Ginger garlic paste

Paneer (fried to golden brown)

Curds – 1 tbs

Bay leaf – 1 small piece

Cinnamon – 1  small stick

Mace – 1 small flake

Cumin – 1/4 tsp

Kasuri methi – 1 tsp

Garam masala paste – 1 tsp

Turmeric powder – 1/2 tsp

Coriander powder – 1 tsp

Chilly powder – 1 tsp

Kashmir chilly powder – 1 tsp

Coriander – 1 small bunch chopped

Honey – 1 tbs

Salt to taste

Method to make or to prepare paneer butter masala – 


Heat 1 tbs of butter in a kadai, when it is hot add cumin seeds allow it to splutter, add bay leaf, cinnamon, mace saute


Add ginger garlic paste and fry in a low flame until you get a fresh aroma.


Add grounded masala paste and fry for a while, add tomato paste saute until the mixture separates from edges of the pan.


Add all dry powders and combine together,


Add curds and salt to taste, cook in a low flame, stir


Add cashew nut and poppy seed paste and saute until it mix properly. Add 1 cup of water and bring it to boil for 3 to 4 min in a medium flame until the curry reaches to thick or grayish in consistency.


Add roasted paneer , stir, boil the curry for another 2 min.


Add kasuri methi, honey, stir. Finally add chopped coriander


Serve hot with little butter on the gravy and enjoy with any Indian bread.

You can leave a response, or trackback from your own site.

Leave a Reply

Website Designed and Developed By Idaksh Technologies