Paneer Butter Masala Recipe

This is a simple recipe which I go for all the time. It is a very popular recipe in my home. My kids love it so much and I make it very often.

Paneer butter masala take a major part in my dinner menu. Since paneer butter masala is little sweet, I like to pair it with roti, naan or pulao.

About Paneer Butter Masala

This is a popular recipe in any restaurants similar to kadai paneer, shahi paneer, palak paneer and malai kofta. If you want to try the same recipe with tofu, check my tofu butter masala.

Paneer butter masala is favourite recipe of many people. It may be butter chicken for non veg lovers, but paneer butter masala has a special place in many peoples heart.

This is my favourite recipe for paneer butter masala. I make it very often for my family. It taste amazing and is easy to make as well. Making butter paneer is pretty easy too. First make a paste out of onions and tomatoes. Then fry cubed paneer in oil till golden.

Similar Recipes,

Now prepare a masala in butter. Sizzle some cumin seeds and cook the onion tomato masala along with spice powders, salt and sugar. Cook till oil separates.

Add paneer cubes and toss well in the masala. Add in cream, kasuri methi leaves and coriander leaves.

Rich, thick, creamy butter paneer is ready to serve with some hot naan or parathas. I get many queries of making this recipe in instant pot. It is very simple to make it in instant pot.

One of the question which I get often " should I fry paneer or not?. Personally I think homemade fresh paneer needs no frying, you can slice them up and use them directly in curries. Some store bought paneer has weird smell which can be eliminated through frying.

Now lets talk about the difference between tikka masala and butter paneer. Paneer tikka masala is on the spicier side and butter paneer is more mild and sweet. I prefer tikka masala to be served with roti and on the other hand this can be served with naan. Here is the recipe for paneer tikka masala.

• Paneer - A great tasting paneer butter masala needs soft paneer. I like to use homemade paneer in my paneer butter masala for best taste. Paneer made in home is so soft and moist than store bought ones.
• Onion & Tomatoes - You can entirely skip the addition of onion in this recipe. But I love the flavour of onions. You can chop the onions very finely and saute them first instead of grinding with tomatoes. You can use store bought tomato puree instead of fresh tomatoes in which case you might need to add little extra sugar to balance the taste.
• Butter- You can use salted or unsalted butter in the gravy. Finishing the gravy with a knob of butter adds a buttery taste to your end product.
• Cream vs Milk - Cream gives the richness to the gravy, usually i have homemade cream in the freezer which I use for gravies like this. You can use milk which is mixed with little cornstarch for a little thickness.
• Cashew s - for me the secret ingredient is cashews. it adds the creamy texture.
• Kasuri Methi Leaves - Dried fenugreek leaves or kasuri methi leaves is prominent aroma for any north indian gravies. Make sure you don't over do, else your gravy may taste bitter.

Grinding Masala

1)Heat oil in a pan. Add in peeled and sliced onions and saute for 2 mins until the raw smell leaves from the onions.

2)Now add in tomatoes and cashews into the sauted onions. No need to cut them into small pieces, big chunks is fine. Since we are going to grind them anyway. Also instead of cashews you can use almonds too.

3)Saute until onions, tomatoes gets slightly mushy and cooked. It will take around 5 minutes. Once it is cooked, turn off the heat and allow this mixture to cool completely.

4)Take the mix in a blender jar and make it into a smooth puree. You can add some water if needed.

Make Base Sauce

5)Now we are going to make the base. Heat butter in a pan.

6)Add in cumin seeds and let them splatter.

7)Add in ginger garlic paste and green chillies. Saute until the raw smell leaves from it.

8)Add in the pureed tomato masala. Mix that with the spices.

9)Add in Kashmiri chilli powder, cumin powder and garam masala powder.

10)Cook for couple of minutes until the raw smell leaves from the mix.

11)Now pour some water to form a gravy.

12)Season the gravy with salt.

13)Add sugar to taste. paneer butter masala tends to be on the sweeter side. So taste and add required amount of sugar.

Adding Paneer

14)Add in cubed paneer. I used fresh paneer, so I didn't fry it. If you prefer, you can fry the paneer separately in oil before adding into the sauce.

15)Mix the paneer into the sauce and simmer for 3 to 5 minutes.

Finishing Touches

16)Add in kasuri methi leaves, which adds wonderful flavour to the gravy.

17)Add in butter and mix well.

18)Pour in cream. This is optional, but for restaurant style taste, you need to add cream.

19)Mix in coriander leaves.

20)Serve paneer butter masala with rice or naan.

Expert Tips

Paneer vs Tofu - Instead of paneer you can use tofu as well.

Take your time - Make sure you cook the onions and tomatoes till it is well cooked. It enhances the flavour.

Butter in your Paneer Masala - If you don't want to use too much butter in this curry, start by cooking the curry in oil and add a knob of butter in the end. I prefer using unsalted butter in the curry. You could use any butter you prefer. Traditionally white butter (makhan) is used.

Finishing Touches - Instead of cream, You can use milk which is mixed with little cornstarch for a little thickness. Don't be stingy in kasuri methi leaves. It adds the aroma which a paneer butter masala needs.

Serving Suggestions- Paneer butter masala is best served with rice, pulao and any indian bread. Pulao Recipes, Naan Recipes and Roti Recipes.

Q: Can we skip cream in this recipe?

Cream adds the rich creamy texture in this recipe. You can use low fat cream or milk in this recipe.

Q: How to make this healthy?

Reduce butter and cream quantity to make this healthy. Also instead of cream you can use milk.

Q: Can I make paneer butter masala vegan?

Substitute paneer with tofu to make this vegan. Use firm tofu or extra firm tofu. Don't use silken tofu. You can deep the tofu before using.

Q: Can I make this recipe without butter?

Yes you can skip butter with ghee, oil or any fat as you prefer. But butter is what adds flavour to the curry.

To Saute & Grind

• 1 tablespoon Oil

To Make Gravy

• 2 tablespoon Butter
• 1 teaspoon Shahi jeera
• 2 teaspoon Ginger garlic paste
• 1 tablespoon Kashmiri chilli powder
• 2 teaspoon Cumin powder
• 1 teaspoon Garam masala powder
• 1 tablespoon Sugar
• Heat 1 tablespoon butter and Add in cumin seeds, ginger garlic paste and let them sizzle. Add in pureed onion tomato masala and saute till oil separates.
• Drizzle in fresh cream, kasuri methi leaves and coriander leaves. Finally add in 1 tablespoon butter and mix well and Serve.