Paneer Butter Masala
Soft paneer in a buttery tomato-cashew gravy — rich, mildly sweet and made for naan.
Paneer Butter Masala is soft paneer in a buttery tomato-cashew gravy — rich, mildly sweet and made for naan. This paneer butter masala recipe takes about 40 min from start to finish and serves 4. Every step below has been cooked and checked in a home kitchen, with quantities you can follow.
Looking for more ideas? Browse our veg meals recipes or search the full recipe index.
How to make Paneer Butter Masala
- 1
Simmer & blend
Simmer tomatoes, onion and cashews with ½ cup water for 10 minutes. Cool and blend smooth.
- 2
Sauté aromatics
Melt butter with oil. Sauté ginger-garlic paste for a minute, then add chilli powder.
- 3
Cook the gravy
Pour in the puree and simmer 10 minutes until thick and the butter separates.
- 4
Season
Add salt, sugar, garam masala and crushed kasuri methi.
- 5
Add paneer
Add paneer and cream. Simmer 2–3 minutes and finish with a knob of butter.
Loved this recipe?
Save it for later and share it with the people you cook for.
Best served with
Pro tips
- Soak paneer in hot salted water for 10 minutes to keep it soft.
- Kashmiri chilli gives colour, not heat. Add a green chilli if you want it spicier.
- Crush kasuri methi between your palms before adding to release its aroma.
Did you know?
Butter-based tomato gravies trace back to Delhi's Moti Mahal restaurant in the 1950s.
Your brand here
Reach home cooks right when they're choosing ingredients.
Advertise with us