Paneer Butter Masala Recipe

 Paneer Butter Masala Recipe | Butter Paneer Recipe | Cheese Butter Masala

Paneer Butter Masala Recipe | Butter Paneer Recipe | Cheese Butter Masala with detailed  recipe.
Perhaps one of the premium north Indian or Punjabi curries is the king of the paneer curries. It is renowned for its sweet and spicy taste, topped with fresh cream and butter to keep the paneer moist. It is one of the most sought-after curries for vegetarians, usually served with freshly baked roti, chapati, naan or even rice.

Paneer Butter Masala Recipe | Butter Paneer Recipe | Cheese Butter Masala step by step recipe. Paneer-based meals and curries are indispensable for many vegetarians for their protein content. It can be added to rice, bread, pizza, sandwich or even deep-fried snacks; however, curries are the favored choice. Among these paneer curries, the paneer butter masala recipe - also known as paneer makhani - is notably popular for its sweet and spicy curry taste.
We often take it for granted that most North Indian or Punjabi curries use the same gravy base with the same technique and thus must be easy to prepare. This has been one of the false stereotypes, particularly for paneer-based recipes or curries. Even during my early days of culinary learning, I used to make all the paneer curries but name them differently depending on the occasion. Nevertheless, there are a variety of subtle variations and nuances that go into each and every Punjabi curry, making it unique and the names that accompany it exclusive. As an example, in this butter paneer recipe, the base is prepared with onion and tomato but with a different

paneer butter masala recipe

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings Servings
Calories288 kcal


for masala paste:

▢2 tbsp oil
▢2 tbsp butter
▢5 cloves
▢2 pods cardamom
▢2 onion (sliced)
▢2 clove garlic
▢1 inch ginger
▢3 tomato (sliced)
▢15 cashew

for curry:

▢2 tbsp oil
▢2 tbsp butter
▢1 bay leaf
▢1 chilli
▢1 onion (finely chopped)
▢½ tsp turmeric
▢1 tsp chilli powder
▢¾ tsp coriander powder
▢¼ tsp cumin powder
▢½ garam masala
▢1 tsp salt
▢1 cup water
▢2 tbsp cream
▢16 cubes paneer
▢1 tsp kasuri methi
▢2 tbsp coriander (finely chopped)


how to make gravy base:

Step 1: Firstly, heat 2 tablespoons of oil and 2 tablespoons of butter in a large kadai. 

Step 2: Add 5 cloves, 2 pods of cardamom and sauté on low heat until fragrant. 

Step 3: Now add 2 onions, 2 cloves of garlic and 1 inch of ginger and sauté until the onions are slightly shrunken. 

Step 4: Then add 3 tomatoes, 15 cashews and sauté for 2 minutes before covering and boiling for 10 minutes or until the tomatoes are softened. 

Step 5: After cooling, move the curry to a blender and blend to a smooth paste. 

Step 6: Pass the curry through a filter to remove the seeds and skin and the tomato-onion paste is ready - smooth and silky. 

Step 7: Set aside.

how to make paneer butter masala:

Step 1: Heat oil and butter in a kadai, then toss in the bay leaf and chilli. 

Step 2: Saute until fragrant. 

Step 3: Throw in the chopped onion and keep stirring until lightly golden. 

Step 4: Sprinkle in the turmeric, chilli powder, coriander powder, cumin powder, garam masala, and salt. 

Step 5: Toast up the spices until aromatic.

Step 6: Pour in the onion tomato paste, stirring until combined. 

Step 7: Cook until the oil separates from the masala paste. 

Step 8: Pour in the cup of water and adjust the consistency to your liking. 

Step 9: Add in the cream and give it a good mix. 

Step 10: Gently fold in the paneer cubes. 

Step 11: Simmer for 5 minutes until the paneer soaks up the flavour. 

Step 12: Sprinkle with kasuri methi and coriander. 

Step 13: Serve your delicious Paneer Butter Masala with roti or naan!


Ensure you use a lot of butter for flavor. As an alternative to cream, use curd. Cook on medium heat until oil separates. The paneer butter masala is deliciously creamy when served.

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