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Paneer Butter Masala
Author: Sangeetha Priya
  • Onion - 3 Medium Size
  • Tomato - 4 Medium Size
  • Butter - 3 Tbsp
  • Heavy Cream - 3 Tbsp
  • Milk - 1/2 Cup
  • Cashew paste - 1.25 Tbsp ( optional from 10 cashews approx)
  • Garam Masala Powder - 1.25tsp
  • Garlic - 4 to 6 Numbers
  • Coriander powder - 2.5tsp
  • Red Chilli Powder - 1/2 Tbsp ( I have given medium to high spice level)
  • Paneer Cubes - 300 grams
  • Salt - As Needed
  • Bay Leaf - 1 Number
  • Kasturi Methi - .5 tsp
  1. How to make Paneer Butter Masala

    Take 2 Tbsp warm milk and soak cashews in it.

    In a wide pan add 1.5 tbsp oil, roughly chopped onion and garlic with 1/2 tap salt and saute till onion changes color.

    A minute before removing from flame add red chili powder and coriander powder.

    In a sauce pan add water when it boils remove from flame and add the tomatoes.

    Once cooled peel the skin and puree it well.

    Grind the onion garlic mixture to fine paste as well.

    In a pan / kadai add butter when it melts add the bay leaf, now add tomato puree and cook till moisture evaporates and turns shiny.

    Then add onion paste and let the mixture shrinks and oil floates.

    Filter the milk and grind cashews to fine paste and add to the curry.

    It's time to add garam Masala Powder, adjust chili powder, add the filtered and remaining milk , 2 tbsp heavy cream and finally cubed paneer and salt.

    Let the masala simmers for few minutes till paneer cooks ( you can fry the paneer separately and add).

    Remove from flame top it with remaining 1 Tbsp heavy cream and kasturi Methi.

    You can add water to the gravy if you wish.