Paneer Butter Masala

If you’re vegetarian—or just love good food—paneer is one of those ingredients that can quickly become a staple in your kitchen. It’s creamy, mild, and oh-so-satisfying.But here’s the real secret: once you learn how not to overcook it, paneer becomes incredibly easy to work with.

Overcooked paneer turns rubbery. But sauté it lightly or simmer it gently in a rich gravy, and it stays soft, creamy, and delicious—like little pillows of joy in every bite.

One of the best things about paneer? It's naturally high in protein and healthy fats, making it a smart choice for vegetarians looking to add more nutrition to their meals. And since it doesn’t melt like other cheeses, you can cube it, grill it, stir-fry it, or simmer it in sauces without losing its shape.

Whether you're a seasoned cook or just starting out, paneer is a forgiving and versatile ingredient—especially when you’re making a classic like Paneer Butter Masala. It's rich, aromatic, and deeply satisfying.

Paneer Butter Masala Recipe

Prep Time: 10–15 minutes

Cook Time: 20–25 minute

Serves: 4–5 people

Ingredients:

For the Masala Paste:

• 4 Tomatoes

• 8–10 Garlic cloves

• 1-inch Ginger

• 2 tbsp Coriander stems

• 1 Green chilli

• 1.5 tbsp Kashmiri/Degi red chilli powder

• 1 tbsp Coriander powder

• ½ tsp Cumin powder

• 15 unsalted cashews (soaked in hot water for 10–15 minutes)

  
  

For the Gravy:

• 2 tbsp Oil

• 1 tbsp Butter

• 1 tsp Cumin seeds

• 3 Green cardamom pods

• ½-inch Cinnamon stick

• 1 Bay leaf

• 1 tbsp Garlic (chopped)

• 1 Green chilli (chopped)

• 3 medium Onions (chopped)

• ¼ tsp Turmeric powder

• ½ tsp Kashmiri red chilli powder

• Salt, to taste

• A pinch of Sugar

• Hot water, as needed

• 2 tbsp Butter

• A pinch of Roasted kasuri methi powder

• A pinch of Garam masala

• 3–4 tbsp Fresh cream

• Chopped Fresh coriander, for garnish

  
  

Method

1. Grind tomatoes, garlic, ginger, coriander stems, green chilli, spices, and soaked cashews into a smooth paste.

2. Heat oil and butter in a pan. Add paneer cubes, salt, and a pinch of red chilli powder. Sauté over high heat for 1–2 minutes, then set aside.

3. Heat oil and butter in a wok. Add whole spices and let them splutter.

4. Add chopped garlic and green chilli, then onions. Cook until golden brown. Mix in turmeric and red chilli powder, followed by a splash of hot water.

5. Add the prepared paste, salt, and a pinch of sugar. Cook until oil separates.

6. Adjust consistency with hot water and simmer for 2–3 minutes.

7. Add the paneer, butter, kasuri methi, garam masala, and fresh cream. Stir gently and cook for 1–2 minutes.

8. Garnish with chopped coriander.

If you’ve ever thought restaurant-style paneer dishes were too hard to make at home, this recipe will change your mind. Give it a try and discover how effortless—and rewarding—cooking with paneer can be!