Paneer Butter Masala

Paneer Butter masala is a rich and classic dish popular from Indian Cuisine . Indian Cottage Cheese in a creamy tomato sauce with a hint of sweetness from honey makes this a delicious and rich gravy.

This post shares smooth, flavorful and fail proof restaurant style Paneer Butter Masala recipe with detailed tips, images  and video.

I'm fond of Paneer (Indian Cottage Cheese ) , If interested do check these best ever Paneer Recipes from my blog Paneer Matar Masala , Shahi Paneer , Chilli Paneer

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About this recipe

Paneer Butter masala  also reffered as  Paneer Makhani is rich and creamy dish made with butter and fresh cream . This rich gravy is prepared usually with butter (makhan), tomatoes,  cashews and cream. To make  butter masala firstly spices , onion and tomatoes are cooked in butter , then blended to silky smooth to get tomato based curry. Later spices , herbs , paneer and fresh cream are added  to get a rich  paneer makhani.

Pro Tips and Variations

• Paneer / Indian Cottage Cheese : Full Cream Home made Paneer works best in this recipe . If using store brought Paneer , then  soak in water for 15-20 minutes before use.
• Frying Paneer : Frying Paneer is truely optional  but I prefer to slightly fry paneer and soak in water or buttermilk. Soaking in water helps to get a soft fried paneer without any chewy texture.
• Dry Red Chillies :  Less Spice Variant red chillies ( Byadgi ) are used in this recipe.
• Sauteeing spices , onion and tomatoes in butter is most important step in this recipe. Tomatoes should be completely cooked before blending into masala.
• Red Chilli Powder / Garam Masala Powder : Its optional to use both red chilli powder and Garam masala , I prefer to add as it mildly balances the sweetness of the dish.
• Fresh Cream : 2-3 tablespoon of fresh cream is highly recommended to get a creamy flavour in the dish.
• Honey : Honey or Sugar can be used to give a hint of sweetish tone to the recipe.

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How to make Paneer Butter Masala

Heat 1 teaspoon oil, toss and fry paneer cubes till golden yellow . Remove from pan and soak in water for 10 minutes or till use. (This step is optional, you can skip this step and use paneer directly)

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In same pan , heat 1.5 tablespoon butter . Add bay leaf, cinnamon, clove, dry red chillies , coriander seeds and saute till aromatic.

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Then add Onion,  garlic cloves , ginger and fry till raw smell disappears. Add Tomato, salt and fry till its skin of tomato starts to shrink. Turn off the stove , allow to cool completely.

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In the same pan,  add 1 teaspoon of Oil and 1.5 tablespoon of butter , add ground paste, saute for 1-2 minutes till oil leaves the corners.

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Add 1  to 1.25 Cup of water to mixer and rinse the jar well and add this water to the above masala.

Add Red Chilli powder, if adding and  bring to boil on medium heat.  Adjust salt

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Soak Cashews in warm water for 10 minutes, grind to a smooth paste and add it to the above masala.  Continue to cook for 2-3 minutes , when it starts to thicken , add paneer cubes, kasuri methi, garam masala and fresh cream.

Stir well everything , Keep on sim and cook for 5 minutes.

Once it reaches the required consistency, turn off the heat.

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Add honey only after turning off the flame

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This post has been updated from the archives, was first published in February 2014.

Recipe Card

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Paneer Butter Masala

Paneer Butter masala is a rich and classic dish popular from Indian Cuisine . Indian Cottage Cheese in a creamy tomato sauce with a hint of sweetness from honey makes this a delicious and rich gravyy. 

5 from 5 votes

Print Pin Rate

Course: Main Course

Cuisine: Indian, North Indian, Punjabi

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings : 4 People

Calories / Serving : 325

Author: Muktha H S

Ingredients 

1x2x3x

• 200 to 250 grams Panner cubes
• 3 tablespoon Butter divided into 1.5 tablespoon each
• 2 teaspoon Oil
• 3 Cloves
• 1 “ inch Cinnamon Stick
• 1 Green Cardamom
• 1 Bay Leaf
• 2-3 Dry Red Chillies
• 1 Tbs Coriander Seeds
• 1 Onion - medium size
• 3 Tomato - large size
• 6-8 Garlic cloves
• 1 ” inch Ginger
• ½ teaspoon Red Chilli Powder
• 8-10 whole Cashews
• 1 tablespoon Kasuri Methi
• ½ teaspoon Honey or sugar
• 1-2 tablespoon Fresh Cream
• ½ teaspoon Garam Masala Optional
• Salt to Taste
• 1 tablespoon Coriander leaves to garnish

Instructions

• Heat 1 teaspoon oil, toss and fry paneer cubes till golden yellow . Remove from pan and soak in water for 10 minutes or till use. (This step is optional, you can skip this step and use paneer directly)
• In same pan , heat 1.5 tablespoon butter . Add bay leaf, cinnamon, clove, dry red chillies , coriander seeds and saute till aromatic.
• Then add Onion, garlic cloves , ginger and fry till raw smell disappears. Add Tomato, salt and fry till its skin of tomato starts to shrink. Turn off the stove , allow to cool completely.
• Once its cooled, discard the bay leaf and grind into smooth paste without adding water.
• In the same pan, add 1 teaspoon of Oil and 1.5 tablespoon of butter , add ground paste, saute for 1-2 minutes till oil leaves the corners.
• Add 1 to 1.25 Cup of water to mixer and rinse the jar well and add this water to the above masala.
• Add Red Chilli powder, if adding and bring to boil on medium heat. Adjust salt
• Soak Cashews in warm water for 10 minutes, grind to a smooth paste and add it to the above masala. Continue to cook for 2-3 minutes , when it starts to thicken , add paneer cubes, kasuri methi, garam masala and fresh cream.
• Stir well everything , Keep on sim and cook for 5 minutes.
• Once it reaches the required consistency, turn off the heat.
• Add honey only after turning off the flame.
• Serve hot with Garlic Naan, Roti, Kulcha, Peas Pulao or Jeera Rice.

Video

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