Paneer Butter Masala Recipe


  • 250 gms Paneer, cubed or diced
  • 2 tbsp Cashew Paste
  • 2 Large Onion paste
  • 5 Medium Size Tomatoes, pureed
  • 2 Green Chilli Paste
  • 1/2 tsp Ginger Paste
  • 1/2 tsp Garlic Paste
  • 1 Bay Leaf
  • 1 tsp Kasuri Methi
  • 1/2 tsp Garam Masala or Tandoori Masala
  • Ĺ tsp Deghi Mirch or Kashmiri Mirch Powder
  • 1 tbsp Oil
  • 2 tbsp Butter
  • 1.5 cups Water
  • Fresh Coriander leaves
  • Salt and Sugar as required


  1. Heat oil and butter in a pan. Add bay leaf and fry for some 10-15 seconds or till the oil become fragrant.
  2. Add ginger-garlic, onion paste and fry till the color change.
  3. Add the tomato puree and stir well. Add red chili powder after 2-3 mins and stir again. Saute till the oil starts to leave the sides of the tomato paste.
  4. Add cashew paste and stir well. Saute the cashew paste till the oil begins to leave the sides of the masala paste. Add water and stir. Simmer on a low flame. add green chilies paste, salt and sugar and simmer till the curry begins to thicken.
  5. Add the paneer cubes and cook them for 2-3 minutes till they become soft. Donít cook for a long time as the paneer will become dense.
  6. Lastly add crushed kasuri methi/dry fenugreek leaves & garam masala. stir gently.
  7. Garnish paneer butter masala with coriander leaves.
  8. Serve paneer butter masala hot with plain naan, garlic naan, rotis or steamed basmati or jeera rice.

Tip: Make overriped tomatoes firm by dipping them in cold water, add some salt and leave overnight.

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