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Paneer butter masala

Paneer Butter Masala

Paneer Butter Masala is a rich, creamy, and mildly spiced North Indian curry made with soft paneer cubes simmered in a buttery tomato-based gravy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • 1 Deep Pan / Kadai for cooking the gravy and simmering the curry
  • 1 Blender to blend the onion, tomato, and cashew mixture into a smooth paste
  • 1 Knife for chopping onions, tomatoes, ginger, garlic, and paneer
  • 1 Chopping Board for clean and safe ingredient preparation
  • 1 Spatula or Cooking Spoon for stirring and sautéing the masala
  • 1 Measuring Spoon Set for accurate spice measurement
  • 1 Measuring Cup for adding water and cream in the right quantity
  • 1 Small Bowl to keep chopped ingredients ready before cooking
  • 1 Serving Bowl for presenting the final dish
  • 1 Fine Strainer (Optional) to make the gravy extra smooth and restaurant-style

Ingredients
  

For the Gravy Base

  • 2 tbsp butter
  • 1 tbsp oil
  • 2 medium onions roughly chopped
  • 4 medium tomatoes roughly chopped
  • 10-12 cashew nuts
  • 5-6 garlic cloves
  • 1 inch ginger
  • 2 green cardamoms
  • 1 small cinnamon stick
  • 2 cloves
  • 1 bay leaf

For the Curry

  • 250 grams paneer cubed
  • 2 tbsp butter
  • 1 tsp Kashmiri red chili powder
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1 tsp kasuri methi crushed
  • Salt to taste
  • ½ to ¾ cup water as needed
  • 3 tbsp fresh cream
  • 1 sugar or honey optional, for balance

For Garnish

  • 1 tbsp fresh cream
  • 1 tsp butter
  • Fresh coriander leaves
  • A pinch of crushed kasuri methi

Instructions
 

Step 1: Prepare the Gravy Base

  • Heat 1 tbsp oil and 2 tbsp butter in a pan over medium flame.
    Add:
    1. chopped onions
    2. tomatoes
    3. cashews
    4. ginger
    5. garlic
    6. cardamom
    7. cinnamon
    8. cloves
    9. bay leaf.
    Sauté for 8 to 10 minutes until the tomatoes become soft and mushy.
    • Do not brown the onions too much. For a restaurant-style bright orange gravy, keep the base soft, not dark.

Step 2: Cool and Blend

  • Turn off the heat and allow the mixture to cool completely.
    Remove the bay leaf if you want a smoother finish. Then blend everything into a fine, silky paste using a blender or mixer grinder.
    For an extra smooth and luxurious gravy, strain the mixture through a sieve.
    • Straining the gravy gives your Paneer Butter Masala that premium hotel-style texture.

Step 3: Cook the Masala

  • In the same pan, heat 2 tbsp butter.
    Add:
    1. Kashmiri red chili powder
    2. turmeric powder
    3. coriander powder
    4. cumin powder.
    Sauté for a few seconds on low flame. Immediately add the prepared gravy paste.
    Cook the gravy for 8 to 10 minutes on low to medium heat until:
    1. the raw smell disappears
    2. the butter starts separating from the sides
    This is the most important stage because this is where the curry develops its deep buttery flavor.

Step 4: Adjust the Texture

  • Add:
    1. salt to taste
    2. sugar or honey (optional)
    3. ½ to ¾ cup water
    Mix well and simmer for 5 minutes until the gravy becomes smooth, glossy, and slightly thick.
    • Paneer Butter Masala should have a silky, creamy, medium-thick gravy — not too watery and not too dry.

Step 5: Add Paneer

  • Add the paneer cubes to the simmering gravy.
    Cook for 2 to 3 minutes only.
    Do not overcook the paneer, otherwise it may become rubbery.
    • If your paneer is slightly hard, soak it in warm water for 10 minutes before adding it to the curry. This keeps it soft and juicy.

Step 6: Finish with Cream & Kasuri Methi

  • Add:
    1. fresh cream
    2. garam masala
    3. crushed kasuri methi
    Mix gently and simmer for 1 minute.
    Turn off the flame.
    Finish with:
    1. a small cube of butter
    2. cream drizzle
    3. coriander leaves
    Your Paneer Butter Masala is now ready to serve.
    • Want to make this dish taste like grandma’s kitchen? Explore our premium SpiceFusion spices made for rich, authentic Indian cooking.

Notes

For the best Paneer Butter Masala, use ripe tomatoes and Kashmiri red chili powder for rich color and balanced flavor, blend the gravy until smooth and silky, and cook the masala well until the butter starts separating. Always add soft paneer at the end and simmer it for only 2–3 minutes to keep it tender. Finish the dish with butter, fresh cream, and crushed kasuri methi for that authentic restaurant-style taste and aroma.
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