Paneer Butter Masala Recipe

Description: A rich and creamy Paneer Butter Masala cooked in buttery tomato gravy with aromatic spices. Perfect with naan or rice!

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📌 Recipe Info

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Difficulty: Easy
• Servings: 4
• Course: Main

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🛒 Ingredients

For Gravy:

• 2 tbsp butter
• 1 tbsp oil
• 1 bay leaf
• 1 inch cinnamon stick
• 2 cardamom pods
• 1 large onion, finely chopped
• 2 large tomatoes, pureed
• 1 tsp ginger-garlic paste
• 10–12 cashew nuts (soaked in warm water)
• 1 tsp red chili powder (adjust to taste)
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• ½ cup fresh cream
• Salt to taste

For Paneer:

• 200–250 g paneer (cottage cheese), cubed
• 1 tbsp butter (for shallow frying, optional)

Garnish:

• Fresh cream drizzle
• Chopped coriander leaves

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👩‍🍳 Instructions

Step 1: Prepare the Base

1. Heat 1 tbsp oil + 1 tbsp butter in a pan.
2. Add bay leaf, cinnamon, and cardamom. Sauté for 30 seconds.
3. Add onions and cook until golden.
4. Add ginger-garlic paste, cook 1 min.
5. Add tomato puree, cook until oil separates.

Step 2: Blend Cashew Paste

1. Blend soaked cashews with 2–3 tbsp water into a smooth paste.
2. Add this paste to the gravy, stir well.

Step 3: Add Spices & Simmer

1. Add red chili powder, turmeric, coriander powder, and salt.
2. Cook for 3–4 minutes on low heat.
3. Add ½–1 cup water (adjust consistency).

Step 4: Add Paneer & Cream

1. Add paneer cubes and gently mix.
2. Add garam masala and fresh cream.
3. Simmer on low for 5 minutes.

Step 5: Serve

1. Top with a drizzle of cream and fresh coriander.
2. Serve hot with naan, roti, or jeera rice.

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💡 Tips

• For restaurant-style taste, use a little kasuri methi (dry fenugreek leaves).
• Use fresh homemade paneer for best texture.
• Add a pinch of sugar to balance tanginess of tomatoes.

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🥗 Serving Suggestions

Pairs best with:

• Butter naan
• Garlic kulcha
• Steamed rice or jeera rice