Paneer Butter Masala

One of the most popular Paneer dishes that is ordered in a restaurant. Now you can make it at home using my recipe!! Do try and let me know how you like it..

Prep Time: 15 minutes
Cook Time: 35 minutes

Total Time
50 minutes

Servings: 4

Cuisine: Indian
Rate This Recipe: ⭐⭐⭐⭐★

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✦Ingredients ➦Instructions
  • For Gravy
  • 3 tbsp Ghee,
  • 1 Bay leaf,
  • 2 Green cardamom,
  • 3 Cloves,
  • 1 inch Ginger, chopped,
  • 3 cloves Garlic, crushed
  • 1 fresh Green chilli, cut in half,
  • 2 medium Onions, sliced,
  • Curd Mixture,
  • 2 Dry Kashmiri red chillies, deseeded,
  • 18 Cashew nuts,
  • 6 medium Tomatoes, cut in 8 pieces,
  • Salt to taste,
  • ½ tsp Degi red chilli powder,
  • 1 ½ cup Water,
  • 2-3 drops Kewra water,
  • For Curd Mixture
  • 1 heaped tsp Degi red chilli powder,
  • 1 heaped tsp Coriander powder
  • ¼ tsp Turmeric powder
  • 3 tbsp Curd
  • 3 small cubes Butter
  • For Soaking Paneer
  • 200 gm Paneer, cubes,
  • Warm salted water,
  • For Onion Tomato Masala
  • 4 tbsp Butter,
  • 1 medium Onion, chopped,
  • ½ tsp Degi red chilli powder,
  • 1 medium Tomato, chopped,
  • Other Ingredients
  • Prepared Gravy,
  • 1-2 tbsp Honey,
  • 2 tbsp Butter,
  • 1 tbsp Dried Fenugreek leaves
  • soaked Paneer,
  • For Garnish
  • Fresh Curd,
  • Fresh Coriander leaves,
    • For Soaking Paneer
    1. In a bowl add paneer and soak it in some warm salted water and keep aside for further use.
    • For Curd Mixture
    1. In a bowl add degi red chilli powder, coriander powder, turmeric powder, curd, butter and mix everything properly and keep aside for further use.
    • For Gravy
    1. In a kadai heat ghee and add bay leaf, green cardamom, cloves, ginger, garlic, green chilli, onion and saute them until translucent.
    2. Now add curd mixture, dry kashmiri red chilli and continue cooking for 2-3 minutes or until it’s fragrant.
    3. Then add the cashew nuts, tomatoes, salt, degi red chilli powder and saute for 2 minutes on medium high heat.
    4. Add the water then cover and cook for 10-12 minutes or until the tomatoes are soft.
    5. Finish it with kewra water and switch off the flames, let it cool down and then grind it into a fine paste with a hand blender or mixture grinder. Keep aside for further use.
    • For Onion Tomato Masala Tempering
    1. In a kadai heat butter and add onion sauté until translucent then add degi red chilli powder then saute it for half a minute.
    2. Now add tomatoes and cook until soft then pour the prepared gravy, butter, honey, dried fenugreek leaves and mix everything properly then bring it to a boil.
    3. Add the soaked paneer without water and boil it for 4-5 minutes on medium heat.
    4. Switch off the flames and serve hot and garnish with fresh curd and coriander leaves.
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      • 👉🏻 Paneer Butter Masala | Smooth, Buttery, and Full of Flavor! 🔥🍽️
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