How to make Paneer Butter Masala Recipe at home with tips | Paneer Butter Masala Recipe |


Paneer Butter Masala is one of the most popular paneer recipes in Indian cuisine. It is simply an irresistible dish that can be served with any Indian bread. Whether you serve it with Mallika’s tandoori roti, naan or kulcha or even with steamed rice, it’s going to satisfy your palate like never before. And, it is best prepared by our very own Chef with a near perfect combination of the right spiciness and creaminess of its gravy.

Total Time

40 mins

Prep time

10 mins

Cook time

30 mins


3 Persons


    • 250 gms Paneer (or Tofu), cut into 1-inch cubes
    • 2 medium Onions, finely chopped
    • 1½ teaspoons chopped Ginger
    • 3-4 Garlic Cloves
    • 3 medium Tomatoes
    • 6-8 Cashew Nuts, soaked in water for 15 minutes
    • 1 small piece of Bay Leaf
    • 2 Green Chillies, slit lengthwise
    • 1/2 cup Full Fat Milk
    • 2 teaspoons Kasuri Methi (dry fenugreek leaves)
    • 1/2 teaspoon Garam Masala Powder
    • 1 tablespoon Coriander Powder
    • 1 teaspoon or to taste Red Chili Powder
    • 2 tablespoons Fresh Cream (or homemade malai)
    • 2 tablespoons Butter
    • 2 tablespoons Oil
    • Salt to taste
  • Method

    1. If using frozen paneer/tofu cubes, defrost them.
    2. Grind onion, ginger and garlic in a grinder and make onion paste. Grind soaked cashew nuts with 2 tablespoons water to make cashew nut paste.
    3. Blanch the tomatoes and blend them to prepare tomato puree.
    4. Heat cooking oil and butter in a non-stick frying pan over medium flame.
    5. Add onion paste and bay leaf and sauté until onion paste turns light brown for approx. 4-5 minutes.
    6. Add green chilli and red chili powder and sauté for 30-40 seconds. Add cashew nut paste.
    7. Stir and cook for 2-minutes.
    8. Add tomato puree and cook until oil starts to separate from the puree, for about 3-4 minutes.
    9. Add coriander powder and garam masala powder and mix well.
    10. Add 1/2 cup milk, 1/2 cup water and salt; mix and cook until oil comes on the surface or for approx. 4-5 minutes.
    11. Add paneer cubes, kasuri methi and cook for approx 2-minutes or until you get the desired consistency of gravy.
    12. Add fresh cream.
    13. Mix well and turn off the flame.
    14. Transfer prepared curry to a serving bowl. Garnish Punjabi paneer butter masala with milk cream or cube of butter and serve.
    You can also add shallow fried paneer cubes.
    Adding Cream is optional based on one’s like for creamy/non-creamy gravy
    Add 1/2 cup water in step-8 and cook for 3-4 minutes if gravy is too thick
    If you don’t have time to soak cashews, just add few drops of water and grind it smooth.