Paneer Butter Masala Recipe

Paneer Butter Masala
Paneer Butter Masala

Paneer Butter Masala is one of the most famous Punjabi Dish. Here Paneer (Indian Cottage Cheese) is cooked in rich and creamy gravy of Tomatoes, Spices and Cashew nuts.

Paneer Butter Masala is a bright color, smooth and buttery flavored recipe generally served with Tandoori Roti or Butter Naan. We add sugar for giving a little sweet touch into this, but if you want you can skip sugar and make it spicy.

Paneer butter masala is one of the most famous paneer dish along with Palak Paneer and Matar Paneer and it is served in almost all Indian restaurants. People who likes must try this dish at home. You will get the flavor of restaurant style paneer butter masala.

Try this recipe in your home and serve in front of your North Indian friends, I am sure they will definitely appreciate the way of cooking it.

Ingredients of Whole Garam Masala are:

  • 2 bay leaves (tej patta)
  • 2-3 black peppercorns
  • 2 green cardamoms
  • 1 black cardamom
  • 1 inch cinnamon stick
  • 2-3 cloves

How to make Paneer Butter Masala Recipe:

Paneer Butter Masala Recipe

Rating: 51

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 3 cups

Serving Size: 1 cup

Calories per serving: 389

Fat per serving: 26.27g

Paneer Butter Masala Recipe

Paneer Butter Masala is the famous Punjabi Dish cooked with Paneer (Indian Cottage Cheese) in Rich and Creamy gravy of Tomatoes.


  • 250 gm paneer
  • 1 teaspoon butter
  • 2 onions sliced
  • 4 tomatoes chopped
  • 1/2 tsp cumin seeds
  • 1 teaspoon ginger
  • 6 pods of garlic
  • 4 green chilies
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1 teaspoon crushed kasuri methi
  • 1 teaspoon cashew nuts paste
  • 1/2 teaspoon sugar
  • 4 Kashmiri Red chilies
  • Fresh coriander leaves chopped
  • 1 teaspoon cooking oil
  • Salt to taste


  1. Make small pieces of paneer and keep aside.
  2. Heat 1 teaspoon oil in a pan and add sliced onion. Saute till onion turns little golden brown in color.
  3. Remove the onion and set aside to cool.
  4. Now in a mixer grinder add chopped tomatoes, ginger, garlic, green chilies, Kashmiri red chilies and fried onion. Grind into a smooth puree. Use little water while making a fine paste out of it.
  5. Reheat the same pan and now melt butter in it.
  6. Add cumin seeds along with whole garam masala and saute for one minute on low flame with continuous stirring.
  7. Add prepared puree of onion and tomatoes, salt, red chili powder, turmeric powder, coriander powder, sugar and crushed kasuri methi.
  8. Cook on low flame for 4-5 minutes, till oil begins to separate and a nice color of gravy comes out.
  9. Add cashew nuts paste and cook it for one minutes. Then add pieces of paneer and cover the pan.
  10. Cook it for 4 minutes on low flame. Check the paneer must turn soft now. Garnish with few finely chopped coriander leaves and serve hot with Tandoori roti or butter naan.


If you are adding fresh cream in this then add less sugar. Addition of sugar depends upon your taste as well as the tanginess present in the tomatoes.

Chef Tips:

  1. If your paneer is very soft then you can fry it before adding into gravy.



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