Go Back
–+ servings
Paneer Butter Masala

Paneer Butter Masala

Servings: 4 -5
Author: Maria Jose Martin
Paneer Butter Masala is the most famous and sought after Paneer recipe. It has a rich and thick gravy, packed with flavours and a good amount of butter and cashew nuts. If you like Paneer, you must try this dish at least once.
Print Recipe

Ingredients

  • 200 gms Paneer
  • 2 med -big Onion sliced
  • 15 Cashew nuts soaked in 2 tbsp hot water for 10-15 mins
  • 1 Bayleaf
  • 1 tbsp Crushed ginger & garlic each
  • 1.5 tbsp Kashmiri chilli powder
  • 1/2 tsp Garam masala
  • 1/2 tsp Cumin powder
  • 2 big Tomato pureed
  • 40-50 gms Butter
  • 1/2 tsp Kasuri methi
  • 1/4 cup Coriander leaves chopped
  • Oil I used sunflower oil
  • Salt

Instructions

  • Heat oil in a deep and wide pan. Add sliced onion and cook till it browns. Let it cool. Drain the water from cashew nuts. Grind together browned onion, cashew nuts and 3 tbsp water to a smooth paste.
  • In the same pan, melt butter. Add bay leaf. Fry for a min and add crushed ginger & garlic. Fry for 2-3 mins or till the raw smell goes.
  • Add tomato puree. Cook till water reduces and oil starts appearing. Add kashmiri chilli powder, garam masala, cumin powder & salt. Fry for 2-3 mins or till oil starts appearing. Add 1-2 tbsp water to bring the masala together.
  • Add onion cashew paste and mix well. Add 1.5 cups hot water and bring to boil. Add crushed kasuri methi. Reduce flame to lowest and add Paneer. Mix well. Cover and cook for 7-8 mins. Do a taste test and add more salt or sugar, if required, to balance the flavours.
  • Garnish with chopped coriander leaves.

Notes

Though I havent used cream in this recipe, if you prefer a creamier and rich restaurant style paneer butter masala, you can add 1/3 cup of cream (whipping cream, cooking cream or nestle cream) in the end. Make sure you dont boil the curry after adding the cream.
You can use salted or unsalted butter for this dish. If using salted butter, be careful while adding salt to the dish.