Paneer Butter Masala Recipe 

Paneer Butter Masala recipe, yet another recipe from Punjab, which has its own place. With some naan of course or tandoori roti or Lachha paratha or bread. Whatever works best as per your taste. This dish is special, in all weddings of North India, Its richness is defined by its name, loads of butter and creme make this dish special.

Paneer Butter Masala Recipe

Paneer Butter Masala is one of the most ordered dishes in Indian Dhaba and restaurants and has gained popularity in non-Indians too. This dish is prepared by rich and aromatic gravy made by using tomato puree, onion paste, cashew paste, and some very aromatic Indian spices.

Let’s try out this Paneer Butter Masala recipe which is the most sought after dish for veggies. Pair it with roti, naan or parathas and you’re done for the day!

Prep Time: 10 minutes


  • 3 tbsp Butter
  • 1 tbsp Oil
  • 250 gms Cottage Cheese (Paneer)
  • 3 Red Kashmiri  Chilies
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1 Bay leaves
  • 1 Cinnamon Sticks
  • 3 Cloves
  • 2 Cardamoms
  • 1/2 tsp Peppercorns
  • 2 tbsp coarsely chopped Cashew nuts
  • 1 tsp Poppy Seeds (Khus Khus)
  • 1 Onion, chopped
  • 6 largeTomatoes, chopped
  • 1/2 tsp Chili Powder
  • 1/2 tsp Garam Masala Powder
  • 1/2 tsp Turmeric Powder (Haldi)
  • 1 1/2 tbsp Ketchup
  • 1 tbsp dry fenugreek seed (Kasuri Methi)
  • 2 tbsp Fresh Cream
  •  Salt to taste

Make Paneer Butter Masala 

In a large saucepan or kadhai, heat a tbsp of butter and a tbsp of oil.

Add ginger, garlic paste, red chilies,  and all the entire spices (bay leaves, cinnamon, cloves, cardamom, and peppercorns). Saute for a moment and add cashew nuts, poppy seeds, and chopped onions. Once the onions turn translucent, add the tomatoes and mix well.

Cover and cook till the tomatoes begin breaking down and the mixture starts leaving oil. switch off the gas flame and set aside to cool.

Once the mixture is cooled to handle, now put this mixture in a grinder to grind to a smooth paste

In the same saucepan, heat the butter and add the mixture paste into it. Now add garam masala powder, red chili powder, turmeric (Haldi), tomato ketchup, salt along with 1/2 cup water. Bring this to a boil.

One this begins to boil, simmer or lower the flame and cook for at least half an hour till the oil separates slightly. Cut the cottage cheese (paneer) into medium cubes, add it to the gravy and mix gently.

In another pan, dry roast the fenugreek seeds (Kasuri methi) and grind it to a fine powder. Mix fenugreek seeds (Kasuri methi) and fresh cream in the curry and switch off the flame.

Serve the delicious paneer butter masala and relish the dish with hot Roti or jeera rice.

If you find this Paneer Butter Masala recipe useful, please comment.

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