Name: Paneer Butter Masala Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 tablespoon (15 ml) oil; 2 green cardamoms (or ¼ to ⅓ tsp ground cardamom); 1 cup (130 grams) onions (sliced or diced from 1 medium yellow or 2 small red onions); 1 inch (10 grams) ginger (peeled & sliced or 1½ to 2 teaspoons ginger garlic paste); 5 to 6 large garlic cloves (12 grams, peeled, omit if using ginger garlic paste); 2 cups (350 grams) tomatoes (sliced, up to 420 grams from 2 large or 4 medium tomatoes); 15 whole cashew nuts (30 grams, can use up to 18 nuts/36 grams if using more tomatoes or substitute with almonds); 1 teaspoon sea salt (adjust to taste); 1 teaspoon jaggery or sugar (optional); ¾ to 1 teaspoon Kashmiri red chili powder (or paprika, adjust to heat & color preference); ¾ to 1 teaspoon garam masala powder (adjust to taste); 1 teaspoon coriander powder (optional); 1 cup (240 ml) cold water (for blending); 2 tablespoons (30 grams) unsalted butter; 1 small bay leaf (tej patta, optional); 2 inch Ceylon cinnamon piece (or 1 inch dalchini, optional); 3 cloves (laung, optional); 250 to 300 grams (9 to 10 oz) paneer (cut into ¾ inch cubes); ½ tablespoon kasuri methi (dried fenugreek leaves, crushed); 3 to 4 tablespoons (45 to 60 ml) heavy cream (or fresh cream, cooking cream, or thickened cream); 1 to 2 tablespoons coriander leaves (cilantro, finely chopped, for garnish)

If you’re craving a velvety rich, aromatic delight that perfectly balances spice and creamy goodness, then this Paneer Butter Masala Recipe is your new best friend in the kitchen. This classic Indian dish dazzles with succulent cubes of paneer soaked in a luscious tomato-based gravy, enriched with butter and cream, and kissed with warm spices. Whether you’re looking to impress guests or enjoy a comforting meal on a cozy night, this recipe brings together effortless techniques and soulful flavors that always hit the spot.

Ingredients You’ll Need

The image shows five white bowls placed on a white marbled surface, each holding different ingredients. The top left bowl is full of thinly sliced purple onions with white edges, loosely piled. The top right bowl holds tomato slices with a bright red color and juicy texture, some pieces showing seeds inside. Bottom left bowl contains peeled garlic cloves alongside thin yellow ginger strips. In the middle bottom bowl, several dry spices are arranged in small piles including red chili powder, brown and dark brown powders, and a light brown powder. The bottom right bowl is filled with whole cashew nuts, off-white in color with a smooth texture. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Paneer Butter Masala Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each element plays a starring role, from the creamy paneer adding irresistible texture, to the fragrant spices that layer every bite with warmth and depth. These simple components come together to create a dish that’s far from ordinary.

1 tablespoon oil: Provides a base for sautéing and helps blend the spices beautifully.
2 green cardamoms: Adds a subtle sweet-spicy aroma that’s signature in Indian cooking.
1 cup onions (sliced or diced): Forms the flavorful foundation with natural sweetness and texture.
1 inch ginger (peeled & sliced) or ginger garlic paste: Injects a fresh, zesty bite with aromatic warmth.
5 to 6 garlic cloves (peeled): Brings depth and a lovely pungency to the gravy.
2 cups tomatoes (sliced): Creates the tangy, rich tomato base that’s essential for the masala’s vibrant body.
15 whole cashew nuts: Blend to a creamy paste adding richness and smooth texture.
1 teaspoon sea salt: Balances and enhances all the flavors perfectly.
1 teaspoon jaggery or sugar (optional): A touch of sweetness to mellow out the acidity.
¾ to 1 teaspoon Kashmiri red chilli powder or paprika: Gives that gorgeous color and gentle heat.
¾ to 1 teaspoon garam masala powder: Packs the dish with warm, complex spices for authentic flavor.
1 teaspoon coriander powder (optional): Offers subtle earthiness and depth.
1 cup cold water: Used for blending to achieve a smooth gravy.
2 tablespoons unsalted butter: The heart of this dish, adding a luxurious softness and flavor.
1 small bay leaf, 2 inch cinnamon piece and 3 cloves (optional): Whole spices that contribute wonderful fragrance and complexity.
250 to 300 grams paneer: The star ingredient – soft, fresh, and perfectly absorbs the creamy sauce.
½ tablespoon kasuri methi (dried fenugreek leaves, crushed): Gives a distinct, slightly bitter yet captivating aroma.
3 to 4 tablespoons heavy cream: For the final silky touch that makes the gravy decadently smooth.
1 to 2 tablespoons coriander leaves (finely chopped): Fresh garnish to brighten and add color.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Paneer Butter Masala Recipe

Step 1: Sauté and Puree the Base

Start by heating the oil in a pan and toss in the cardamoms, onions, ginger, and garlic. Sauté for about 4 to 5 minutes until the onions turn translucent and soft. This step breathes life into your masala base—each ingredient releasing its fragrance and flavor.

Step 2: Cook Tomatoes and Cashews

Add sliced tomatoes, salt, and whole cashews to the pan. Cover and cook this mixture on medium heat until the tomatoes break down into a luscious, pulpy consistency, which usually takes around 7 minutes. This combination is crucial as it builds the body of the masala with natural sweetness and creamy texture.

Step 3: Spice it Up

Sprinkle in the Kashmiri red chili powder, coriander powder, and garam masala. Saute for another 3 to 4 minutes, allowing the spices to bloom and become aromatic. This is where the masala starts developing those signature tantalizing Indian flavors.

Step 4: Blend to Smooth Perfection

Transfer the cooked masala to a blender along with a cup of cold water and blend until silky smooth. This silky texture makes the gravy feel so indulgently creamy while keeping it light.

Step 5: Cook the Masala with Whole Spices

Return to low heat and melt the butter in your pan. Toss in the optional whole spices—bay leaf, cinnamon, and cloves—letting them sizzle to release their subtle perfume. Pour the smooth onion-tomato puree through a strainer into the pan, stirring gently to remove any leftover solids. Add half a cup of water to adjust consistency and simmer covered for 10 to 12 minutes, stirring occasionally until the masala thickens slightly, glowing with butter fat on top.

Step 6: Final Touches with Paneer and Cream

Remove the whole spices and adjust salt and garam masala to your taste. Stir in jaggery or sugar for a hint of sweetness, crushed kasuri methi for its unique aroma, and gently fold in the paneer cubes. Let everything cook covered for 2 to 3 minutes on low heat before switching off. Stir in the cream, reserving a tablespoon for garnish, which adds that irresistible velvet finish.

How to Serve Paneer Butter Masala Recipe

A close-up image shows a metal bowl filled with thick orange sauce that has a smooth, slightly chunky texture. A wooden spoon is lifting a spoonful of this sauce above the bowl, showcasing its thick, creamy consistency. The background surface is a white marbled texture, and part of a white bowl is visible in the background. The lighting highlights the rich color and texture of the sauce. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly chopped coriander leaves scattered over the top bring a burst of color and fresh herbal brightness that balances the richness beautifully. A drizzle of cream not only looks inviting but elevates the taste to new heights.

Side Dishes

Paneer Butter Masala shines brightest when paired with fragrant Basmati or Jeera Rice, perfectly absorbing all that buttery masala goodness. Soft Butter Naan, Tandoori Roti, or even plain parathas make the ideal companions, ready to scoop up every last bit of the luscious sauce.

Creative Ways to Present

For a restaurant-style presentation, serve the masala in a shallow bowl with a swirl of cream and a sprinkle of kasuri methi on top. Add some julienned ginger or thinly sliced red chili for a touch of color contrast and a hint of spice flair that catches the eye. A side of lemon wedges can also add a fresh citrus tang when squeezed just before eating.

Make Ahead and Storage

Storing Leftovers

Paneer Butter Masala keeps beautifully for up to 2 days refrigerated in an airtight container. The flavors often deepen overnight, making the next-day meal even more enjoyable. Just be sure to cool it completely before storing.

Freezing

While cream-based dishes can be a little tricky to freeze, you can freeze Paneer Butter Masala without the cream for up to 2 months. Add fresh cream while reheating to restore its creamy richness and luscious texture.

Reheating

Reheat gently on low heat, adding a splash of water or cream if the gravy has thickened too much. Stir often to avoid sticking and to maintain that velvety smooth gravy that makes this Paneer Butter Masala Recipe a perennial favorite.

FAQs

Can I use store-bought paneer for this recipe?

Absolutely! Store-bought paneer works perfectly here—just cut it into cubes and soak in warm water for 10 minutes if it feels a bit dry. This softens the paneer and helps it soak up the buttery masala beautifully.

What can I substitute for cashew nuts in the recipe?

If you’re nut-free or simply out of cashews, almonds can be a great alternative for the creamy paste. You could also skip nuts, but adding cream or a little cashew butter can help maintain the luscious texture.

Is this Paneer Butter Masala Recipe very spicy?

The recipe uses Kashmiri red chili powder, which is mild in heat but vibrant in color. You can adjust the amount according to your preference or substitute with paprika for a sweeter taste without heat.

Can I make this recipe vegan?

Yes! Replace paneer with tofu and use vegan butter and coconut cream or cashew cream instead of dairy cream. The spices and tomato base remain the same, delivering all the flavors you love.

How do I prevent the paneer from becoming rubbery?

Gently stir paneer in at the end and cook for just a few minutes to warm through. Avoid overcooking as that can lead to a rubbery texture. Adding cream right at the end also helps keep it tender and moist.

Final Thoughts

This Paneer Butter Masala Recipe is one of those beloved dishes that easily steals the spotlight on any dinner table. Its creamy, spicy, and buttery goodness creates a satisfying hug in a bowl that everyone loves. Whether you’re a seasoned cook or just starting out, embracing this recipe means welcoming a bit of joy, warmth, and deliciousness into your kitchen. Give it a try and watch how it becomes an instant favorite in your home too!

Paneer Butter Masala Recipe

Ingredients You’ll Need