Paneer Butter Masala

Gems Gems, December 23, 2018

Can you believe that Paneer butter masala is one of the top five side dish ordered in hotels in North India? Paneer butter masala is a dish, which Cubes of paneer cooked in a tangy rich cream of tomatoes and cashew, and generously served along with a big chunk of butter. This dish is generously spiced up with Indian spices such as bay leaf, cardamom, coriander leaves, kasuri methi and garam masala.


This dish Paneer butter masala is said to be originate or first prepared in early 1950’s at the Punjabi’s Moti Mahal restaurant by serving tomato based paneer curry along with a generous portion of butter. I have the recipe of the Delhi version of the Punjabi Paneer butter masala.


Many believe Paneer butter masala and paneer makhni are same, however there is as slight difference between both. In Butter paneer masala, the base is pureed tomato cooked in cashew nuts and spices while Makhni paneer is made of onion based gravy


Paneer Butter Masala

Paneer Butter Masala


Paneer Butter Masala
Recipe type: Side dish
Cuisine: Indian
Serves: 1 Bowl
Major ingredients
  • 200 Grams of Homemade Paneer or cottage cheese
  • 10 big Cashew nuts
  • 4 red ripe and firm tomatoes
  • 1 green chili, chopped finely
  • ¾ inch Ginger, chopped finely
  • 4 Garlic cloves chopped finely
  • 1 teaspoon of sugar (optional)
  • 2 tablespoons of fresh cream
  • 5 table spoons of butter
Indian Masala
  • 1 bay leaf
  • One Cinnamon stick of one inch
  • 1 teaspoon of Caraway Seeds or Shahjeera
  • ¼ teaspoon of Turmeric powder
  • 1 teaspoon Coriander (Dhanya) powder
  • ¾ teaspoon of fresh homemade garam masala powder
  • 1 and ½ teaspoon of Kashmiri chili powder
  • 1 teaspoon of Kasuri methi (dried fenugreek leaves)
Initial preparation
  1. Make a coarse paste of ginger, garlic and chopped onions
  2. Keep it aside
  3. Take a teaspoon of butter in a kadai and heat it
  4. Add paneer in to it and fry until it is golden brown (partially) in color.
  5. Keep it aside
  1. Take a thick bottomed or a nonstick pan
  2. Add half teaspoon of butter in to it and heat it
  3. Now add cardamom, bay leaves and cinnamon and fry it for few seconds (5 seconds, else it may burn and loose its flavor)
  4. Add the course paste of ginger, garlic and chopped onions (previously prepared)
  5. Fry for few minutes until it is become golden brown.
  6. Now add powdered cashew nut, Shahjeera, Turmeric powder, Coriander (Dhanya) powder, garam masala powder, Kashmiri chili powder, sugar (optional) and tomato puree
  7. Sauté the mixture for 2 minutes
Final Stage
  1. Now add the ¾th of the cream, remaining butter and fried Paneer and Kasuri methi (dried fenugreek leaves) in to the mixture
  2. Add salt as per your requirement.
  3. Add 2 cups of water and cook for around 8 minutes until the paneer is soft.
  1. Transfer it in to the serving bowl.
  2. Garnish it with remaining cream and coriander leaves


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