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Paneer Butter Masala
Seetalaxmi Bhat


(Serves 4)
Paneer cubes - 1 & 1/2 cup
Onion - 1 large
Tomato - 1 large
Ginger garlic paste - 1 tsp
Cashew nuts - 5-8
Milk - 1/2 cup
Cooking cream - 1/4 cup
Kasoori methi - 1 tsp
Red chilli powder - 1 & 1/2 tsp
Coriander powder (or sambar powder) - 1 tsp
Turmeric - 1/8 tsp
Salt - As needed
Butter - 2 tsp
To temper
Oil - 2 tsp
Elachi, clove - Each one
Cinnamon - 1 small piece
Optional seasoning
Butter - 1 tsp
Red chilli(dry) - 1
Black pepper whole - 1 tsp

  1. Heat a pan and fry cubed onions in a teaspoon of butter until they turn golden. Grind it along with cubed tomatoes to a smooth paste.

  2. Grind cashews with little milk or water to a smooth paste and set aside.

  3. Heat oil and temper with elachi, cinnamon and cloves. Add the ground onion tomato paste and give it a stir.

  4. Add red chilli powder, coriander powder, turmeric and ginger garlic paste. Mix well.

  5. Meanwhile, keep the paneer cubes immersed in hot water. Continue frying for 4-5 minutes in medium flame or until the raw smell goes off.

  6. The onion tomato mixture should be thick now. Add the kasoori methi by crushing it in between your palms.

  7. Add the ground cashew and mix well. Fry for another 2 minutes. Add oil if needed. When it becomes shiny, add required milk or water slowly while you stir. Add salt.

  8. When it reaches your desired consistency, add paneer drained from water and the cooking cream.

  9. Keep it on low flame and don’t let the gravy boil. Just stir the ingredients in low flame for 2 minutes and switch off the flame.

  10. Delicious paneer butter masala is now ready!

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