Paneer Butter Masala.

Paneer Butter Masala is a popular a north indian curry. Its the vegetarian counterpart of butter chicken. Paneer Butter Masala is very easy to prepare and requires very less ingredients. Every indian household have their own way of making Paneer Butter Masala but the one we get in restaurants and roadside dhaba’s  tastes best.

Paneer Butter Masala has a thick and rich gravy and of course butter,with which the dish is incomplete. It has perfect blend of spices and the paneer in it just melts in mouth.

So lets start making Paneer Butter Masala.



  1. 250 gms paneer  cubed.
  2. 2 onions ground into paste.
  3. 1 tbsp ginger garlic paste.
  4. 3 tomatoes blanched and pureed.
  5. 1/4 tsp turmeric powder.
  6. 1/4 tsp asafetida
  7. 1 tsp kashmiri chili powder.(refer notes)
  8. 1 1/2 tsp of coriander powder.
  9. 1 tsp of garam masala.
  10. 1 tsp roasted cumin powder.
  11. 2 tbsp cashew nut paste.
  12. 1 tbsp tomato ketchup.
  13. 1/2 cup full cream milk.
  14. 2 tbsp cream (optional).
  15. 2 tbsp  butter.
  16. 1 tbsp oil.
  17. 1 tbsp honey.
  18. Salt according to taste.
  19. Dried fenugreek leafs.
  20. Coriander leafs for garnish.


In a heavy bottom pan heat oil and add in butter. Once the butter melts add asafetida and onion paste and saute till light brown.Once the onions are  light brown add in ginger garlic paste and saute till the raw smell goes off. Now add in the tomato puree and again saute till the tomato loses its moisture.Once this mixture starts to leave oil add in all the spice powders( as mentioned from 5 to 10). Saute well till the mixture oozes out oil.Now add in the cashew nut paste and stir well. Next add in tomato ketchup and honey ,again stir well. Now add in cubed paneer pieces and coat it well with the masalas. Once its well coated add in 1/2 cup full cream milk and crushed dried fenugreek leafs and  mix it gently. Boil it for 5  minutes and then switch off the flame. Garnish it with coriander leafs and cream. Serve hot with roti,jeera rice, naan or bread of your choice.


For cashew nut paste blanch 5-10 cashew and grind into fine paste by adding very little water.

Adding cream is optional.

Adding kashmiri powder enhances color.

Generally paneer is fried in butter and than added to the gravy but i skipped it. so if you like you could do the same.


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