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Paneer butter masala, butter paneer masala, butter paneer, paneer makhani
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5 from 1 vote

Paneer Butter Masala

Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 People
Author Raksha Kamat


  • 200 grams paneer / Indian cottage cheese cubed
  • 2 medium sized onion finely chopped
  • 2 medium sized tomatoes finely chopped
  • 10 cashewnuts crushed
  • 5 Garlic Pods peeled and crushed
  • 1 teaspoon red chilli powder use Kashmiri red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 bay leaf
  • 2 cardamom pods crushed
  • 1 inch cinnamon stick
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon kasuri methi
  • 1 teaspoon oil
  • 2 tablespoon Butter
  • 2 tablespoon fresh cream optional
  • 2 tablespoon Coriander Leaves chopped


  • Heat the kadai. Add 1 teaspoon oil.
  • After oil is heated, add finely chopped onion and sauté till onion turns pinkish.
  • Next add chopped tomatoes and mix. Cover and fry till they turn mushy.
  • Add crushed garlic and mix well.
  • Add garam masala, coriander powder and red chili powder and mix well.
  • Next, add chopped cashewnuts and fry for 2 minutes.
  • Fry till the mixture becomes dry and starts releasing bit of oil from sides.
  • Switch off the gas and cool the mixture. Add it to blender along with 1 cup water and make a fine puree. If needed add ¼ cup more water and blend.
  • Take a strainer and strain the gravy. Discard the thick pulp left in the strainer. Retain only the smooth gravy which is collected in the container below.
  • Take the kadai and add butter.
  • After butter melts, add bay leaf, crushed cardamom pods and fry.
  • Add ginger garlic paste and sauté till raw smell goes away.
  • Add the strained puree and mix well. If needed add ½ cup water.
  • Cover and cook for 5 minutes on low flame.
  • When the gravy starts bubbling, add paneer cubes and mix. Simmer for 2 minutes.
  • Take kasuri methi between palms of the hand and crush it. Add it to the paneer butter masala gravy.
  • Garnish with chopped coriander leaves and fresh cream.