Paneer Butter Masala

Paneer Butter Masala

Paneer (pronounced [pəniːr]) is a fresh cheese common in Indian cuisine. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice, vinegar, or any other food acids. And surprisingly, paneer is an excellent combination of taste and health.

“Paneer Butter Masala” is self explanatory; Masala denotes spices, cooked with butter and Paneer. This is one of my all time favourite. Find below my version of Paneer Butter Masala (Paneer Makhani). This goes well with Indian Roti, Paratha, Pulav and Nan or Kulcha.


  • Paneer 200 Grams (Cut it in to Cubes)
  • Butter 2 Tablespoon
  • Vegetable Oil 1Tablespoon
  • Onion 2 Nos. (Cut it in to Cubes)
  • Red Ripe Tomato 4 Nos. (Cut it in to Cubes)
  • Kashmiri Red Chilly Powder 1 Teaspoon
  • Red Chilly Powder 1 Teaspoon
  • Turmeric Powder 1/4 Teaspoon
  • Coriander Powder 2 Teaspoon
  • Garam Masala Powder 1 Teaspoon
  • Cinnamon Small Piece
  • Cloves 4 Nos
  • Cardamom 3 Nos
  • Bayleaf 1 Nos.
  • Cumin Seed 1 Teaspoon
  • Garlic Cloves 2 Nos
  • Ginger Small Piece
  • Cashew Nuts 15 Nos.
  • Dry Fenugreek Leaves (Kasoori Methi) 1 Teaspoon
  • Honey 2 Teaspoon
  • Fresh Cream 4 Tablespoon
  • Salt and Fresh Coriander Leaves as required


  1. Heat up your favourite Pan with 1 Tablespoon of Butter.
  2. Splutter Cumin Seeds, Cardamom and Cinnamon.
  3. Add Garlic and Ginger; sauté for some time, until its raw smell goes away.
  4. Throw the Onions, sauté till the onions become tender (Do not Over Cook Onions)
  5. Add tomato and cook around 4-5 minutes, Until they are tendered and mashed.
  6. Add cashew nut, Salt and little Water; Stir well and cook about 10-12 minutes in medium high flame by keeping the lid closed.
  7. Remove the Lid and Check, If cooked, let it to be cool for blending.
  8. Blend it smoothly by adding little water. Remove the lumps using a stainer and keep this gravy aside.
  9. Heat up you pan with remaining butter and vegetable oil.
  10. Splutter Bay Leaves, Add both the Chilly Powder and sauté, Before it start to burn add the gravy and let it cook for another 4-5 minutes or till the Oil starts ooze out.
  11. Add required salt, coriander powder, turmeric powder and Garam Masala Powder; Stir well.
  12. Crush the Dry Fenugreek Leaves (Kasoori Methi) using your hands and mix it well.
  13. Add Honey and Stir, Add Fresh Cream and mix it for a minute or two.
  14. Lastly Toss in the Paneer Cubes and mix well until they nicely coated with the gravy. This will take around 7-10 Minutes.
  15. Once Done, Garnish with Fresh Cream and Fresh Coriander Leaves.

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