Paneer butter masala


Paneer butter masala


  • Tomatoes (big) – 3 (pureed)
  • Paneer – 250 gms (cubed)
  • Onion – 2 (big)
  • Bay leaf – 1
  • Cloves – 2
  • Ginger garlic paste – 1 tbsp
  • Red chilli powder – 1 tsp
  • Cashew nut paste – 3 tbsp
  • Turmeric powder – 1/2 tsp
  • Coriander powder – 1 tsp
  • Kasuri methi (dry fenugreek leaves) – 1/2 tsp
  • Tandoori masala (optional for color) – 1 tsp
  • Garam masala powder – 2 tsp
  • Salt and Lemon juice – to taste
  • Butter – 3 tbsp
  • Fresh coriander leaves – for garnishing (chopped)


  1. Skin the Onion and blanch them in hot water for 3 mins, then puree them to a paste. Do the same with Tomatoes, unless you are using tomato puree directly.
  2. Heat 1 tbsp of Ghee in a pan for 2 minutes, then saute the paneer cubes till golden brown.
  3. Add a pinch of Salt and Turmeric powder in 1 cup of hot water. Then immerse the Paneer cubes for 10-12 mins. Then remove the paneer, drain them on a tissue paper and keep aside.
  4. Heat 2 tbsp of Butter in a pan. Add Bay leaf and Cloves. Then add Onion paste and saute till light-brown.
  5. Add Ginger garlic paste and saute for 3 minutes. Add Chilli powder followed by the Cashew paste and fry for 5 minutes.
  6. Add Tomato puree, crushed Kasuri methi, Coriander powder, Turmeric powder, Garam masala powder and salt. Stir and let it simmer for some time.
  7. Add the Paneer cubes and simmer for another 4 to 5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire and stir in the remaining butter.
  8. Garnish with coriander leaves and serve.

Goes well with: Chapathi, Naan, Parotta

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