Paneer Butter Masala is that ultimate comfort dish — soft paneer cubes swimming in a rich, silky, tomato-cashew gravy with the perfect balance of mild spices, buttery aroma, and subtle sweetness. It’s a restaurant favorite that’s surprisingly easy to recreate at home, better than takeout, and loved by kids and adults alike!
Whether you’re serving it for a special dinner, weekend lunch, or festive meal, this version delivers authentic flavor without hours of effort.
Serves 4 | For the Paneer:
- 250–300 grams paneer (Indian cottage cheese), cut into cubes
- 1 tablespoon butter (for lightly frying paneer, optional)
- For the Gravy:
- 2 tablespoons butter
- 1 tablespoon oil (neutral, like vegetable or sunflower)
- 1 large onion (roughly chopped)
- 3–4 medium ripe tomatoes (pureed or finely chopped)
- 10–12 cashew nuts (soaked in warm water for 15 minutes)
- 1 teaspoon ginger-garlic paste (or 1-inch ginger + 4 garlic cloves, minced)
- 1–2 green chilies (slit, adjust to taste)
- 1 teaspoon Kashmiri red chili powder (for color and mild heat)
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon cumin powder (optional, for extra depth)
- 1 teaspoon sugar (to balance acidity)
- Salt to taste
- ¾–1 cup water (or as needed for consistency)
- ½ cup fresh cream (heavy cream or malai)
- 1 teaspoon kasuri methi (dried fenugreek leaves), crushed
- Fresh coriander leaves (for garnish)
Step-by-Step Guide: How to Make Paneer Butter Masala
Step 1: Prepare the Base
- Heat 1 tablespoon butter + 1 tablespoon oil in a pan over medium heat.
- Add chopped onions and sauté until golden (about 5–6 minutes).
- Add ginger-garlic paste and green chilies. Sauté for 1–2 minutes until the raw smell disappears.
Step 2: Cook the Tomato Base
- Add tomato puree (or chopped tomatoes) and soaked cashews.
- Cook on medium heat for 8–10 minutes until the mixture thickens and oil separates slightly.
- Turn off the heat, let it cool slightly, then blend into a smooth paste (use a mixer grinder or blender). Add a splash of water if needed.
Step 3: Make the Gravy
- Return the blended paste to the pan.
- Add Kashmiri red chili powder, turmeric, coriander powder, cumin powder (if using), salt, and sugar.
- Cook on low-medium heat for 5–7 minutes, stirring frequently. The gravy should become glossy and aromatic.
- Pour in ¾ cup water (or more for thinner consistency) and simmer for 4–5 minutes.
Step 4: Add Paneer & Finish
- Gently add paneer cubes. (Tip: Lightly fry the paneer in 1 tablespoon butter for 2 minutes on each side for a golden touch — optional but adds restaurant texture!)
- Mix carefully so paneer doesn’t break.
- Add fresh cream, garam masala, and crushed kasuri methi.
- Simmer on low heat for 3–4 minutes (don’t boil too long after adding cream).
- Taste and adjust salt/sugar if needed.
Step 5: Serve
- Garnish with fresh coriander and a drizzle of cream.
- Serve hot with butter naan, garlic naan, roti, jeera rice, or plain basmati rice.
Here are some visual inspirations for this creamy, vibrant dish to make your blog post even more appealing:
Tips for the Best Paneer Butter Masala
- Use ripe, red tomatoes for natural sweetness and color.
- Soaking cashews makes the gravy ultra-smooth — don’t skip!
- For vegan version: Use tofu instead of paneer, plant-based butter, and coconut cream.
- Make ahead: Prepare the gravy base a day in advance and add paneer + cream when reheating.
This restaurant-style paneer butter masala is always a crowd-pleaser — rich, comforting, and full of flavor. Try it and let me know in the comments how it turned out!
Happy cooking!
