Paneer Butter Masala
Paneer butter masala - Make the best, delicious & creamy restaurant style butter paneer at home with this super easy recipe!!
Dish: Paneer Butter Masala
Variant: Paneer Butter Masala (Restaurant Style)
Source: Paneer Butter Masala Recipe
- Total time
- 40 min
- Active time
- 15 min
- Yield
- 4
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
- Optional
- Optional
- Optional
- Optional
Ingredient watchpoints14 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Onion
1 cup (130 grams) onions ((sliced or diced from 1 medium yellow or 2 small red onions))
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Source: Paneer Butter Masala Recipe
Ginger
1 inch (10 grams) ginger ((peeled & sliced or use 1½ to 2 teaspoon ginger garlic paste, read notes))
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Source: Paneer Butter Masala Recipe
Garlic
5 to 6 (12 grams) large garlic cloves ((peeled, omit to use gg paste))
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Source: Paneer Butter Masala Recipe
Tomatoes
2 cups (350 grams) tomatoes ((sliced, use up to 420 grams from 2 large or 4 medium))
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Source: Paneer Butter Masala Recipe
Sea Salt
1 teaspoon sea salt ( (adjust to taste))
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Source: Paneer Butter Masala Recipe
Jaggery/ Sugar
1 teaspoon jaggery/ sugar ( (optional))
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Source: Paneer Butter Masala Recipe
Garam Masala
¾ to 1 teaspoon garam masala powder ( (adjust to taste))
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Source: Paneer Butter Masala Recipe
Coriander Powder
1 teaspoon coriander powder ((daniya powder) (optional))
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Source: Paneer Butter Masala Recipe
Cold Water
1 cup (240 ml) cold water ((to blend))
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Source: Paneer Butter Masala Recipe
Bay Leaves
1 small bay leaf ((tej patta, optional))
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Source: Paneer Butter Masala Recipe
Cinnamon Piece
2 inch Ceylon cinnamon piece ((or 1 inch dalchini, optional))
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Source: Paneer Butter Masala Recipe
Cloves
3 cloves ((laung, optional))
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Source: Paneer Butter Masala Recipe
Kasuri Methi
½ tablespoon kasuri methi ( (dried fenugreek leaves, crushed))
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Source: Paneer Butter Masala Recipe
Coriander Leaves
1 to 2 tablespoon coriander leaves ( (cilantro finely chopped, to garnish))
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Source: Paneer Butter Masala Recipe
Additional ingredient notes
Preparation
Prepare the following ingredients to saute & blend 2 green cardamoms/ elaichi (or use ¼ to ⅓ tsp ground cardamom at the last step with kasuri) 1 cup sliced onions (130 grams from 1 medium yellow or 2 small red onions, avoid large red/purple
Ingredients & Substitutes
Tomatoes: Using good quality fresh red ripe tomatoes is crucial to make a delicious paneer butter masala.
If your tomatoes are not great, make sure you core and deseed the tomatoes as they can make your dish bitter. Sub with canned whole tomatoes, weigh without liquid in the can. Onion: Onion adds a natural sweetness to the dish while balancing the tart flavor of tomatoes. I use a small amount to keep the flavor of tomatoes shine through. Small red onions, yellow onions or shallots are best. Avoid using very large purple/red onions with purple flesh. To omit onions, use this paneer makhani recipe. Ginger & garlic: Use fresh ginger & garlic. Chopped, sliced or paste – all forms work.
Notes
If using ginger garlic paste, saute onions for 4 mins & then add ginger garlic paste, saute for a minute.
Cashews can be replaced with overnight soaked almonds or almond flour. Omit the whole spices if you don’t have and adjust the garam masala to your preference. Adjust the consistency to your preference. Turn off when it is slightly runny because it turns thick when it cools down. Whole green cardamoms are highly recommened, but can be substituted with ground. Add it along with kasuri methi, right at the end. Use fresh fully ripe red tomatoes. Avoid unripe tomatoes as they can make your curry bitter.
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails2
Reviewed comparisons and tradeoffs that affect the path before the first active step.
Serving Suggestions
Paneer Butter Masala is best served with Basmati Rice, Jeera Rice, cooked quinoa, Butter Naan, Tandoori Roti, plain kulcha or plain parathas.
If you want to extend your menu, go with kachumber or Indian cucumber salad, onion salad, Jeera aloo & chaas. For a celebratory meal, include Mango lassi & Carrot halwa or any kind of halwa.
Are paneer butter masala & paneer makhani same?
No, Just like Chicken butter masala and Chicken makhani (Butter chicken) are different & not the same, even paneer butter masala and paneer makhani are different.
Though both are cooked in butter with similar ingredients they are not the same. But many restaurants use the terms interchangeably. Paneer butter masala is a restaurant derived dish and there is no one particular way it is made across India. Each restaurant follows their own method & a set of ingredients. Example – onions, poppy seeds, melon seeds, cream etc. That’s why no 2 restaurants serve the same tasting paneer butter masala. Paneer makhani on the other hand is a dish made with specific ingredients tomatoes, cashews and cream. It does not make use of ingredients like onions, poppy seeds or melon seeds. You can check the recipe of Paneer makhani here.
Method Overview
Structured method notes that are separate from the step timeline.
Make Paneer Butter Masala
At this stage, if you want you may wipe clean the pan with wet kitchen papers but not essential unless you are using a cast iron.
In the same pan, melt the butter on a low heat and add the optional whole spices if using – bay leaf, cinnamon and cloves. Let the spices sizzle for 30 seconds and stir in ¼ teaspoon more chili powder (if you want to adjust the heat level or color). Add the onion tomato puree to a strainer, held over the pan. Use a spoon to pass the puree. Pour ½ cup more water & mix well. Bring to a gentle boil on a medium heat. Cover and cook until thick, about 10 to 12 mins. Keep stirring every 3 to 4 mins, to prevent burning at the bottom.
Instant pot Butter Paneer
Tip: If you want to make this in the instant pot without cashews, omit them and cut down the liquid to ⅓ cup but add ⅓ cup cream at the last stage.
Pour 1 tbsp oil to the steel insert and saute cardamoms, onions, garlic and ginger for 3 to 4 mins. Add the tomatoes, cashews, chili powder and coriander powder. Pressure cook for 10 to 12 mins and let the pressure drop naturally. Open the lid & stir in the garam masala. Use an immersion blender or cool down to use a blender for a smoother sauce. (if you want, strain & press down with a spoon). Bring to a boil on a saute mode and add butter into the curry. (I usually add little water at this stage). Simmer for 5 to 6 minutes (very important to bring out the best flavors).
Why is my paneer rubbery?
Overcooking paneer makes it rubbery.
Just add it to hot gravy and cook no further. Keep the pan covered so the paneer cooks in the residual heat. Also do not leave your paneer curry on the hot burner as it continues to cook.
Source video
Source video
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
30 min
Cook time from the source recipe card.
Total
PassiveTotal
40 min
Total time from the source recipe card.
Step 1
Prepare the following ingredients to saute & blend 2 green cardamoms/ elaichi (or use ¼ to ⅓ tsp ground cardamom at the last step with kasuri) 1 cup sliced onions (130 grams from 1 medium yellow or 2 small red onions, avoid large red/purple onions) 1 inch peeled & sliced ginger, about 10 grams (or use 1½ to 2 teaspoon ginger garlic paste) 5 to 6 large garlic cloves , about 12 grams (peeled, omit if using ginger garlic paste) 2 cups sliced tomatoes, about 350 grams (may use up to 420 grams for a more tomatoey flavor (like I did), 2 large or 4 medium) 15 whole cashew nuts, about 30 grams (use up to 18 nuts/ 36 g if using more tomatoes or use almonds) ¾ to 1 teaspoon Kashmiri red chilli powder (or use paprika) (cut down for low heat, use more for high heat) ¾ to 1 teaspoon garam masala powder (adjust to taste) 1 teaspoon coriander powder (daniya powder) (optional)
low heat
Image detailsIngredients to make butter paneerSwasthis Recipes · Paneer Butter Masala RecipeDev reference Inputs and tools10
Uses
- 3 cloves ((laung, optional))
- 1 teaspoon coriander powder ((daniya powder) (optional))
- ¾ to 1 teaspoon garam masala powder ( (adjust to taste))
- ¾ to 1 teaspoon Kashmiri red chilli powder ((or paprika) (adjust to heat & color preference))
- 15 (30 grams) whole cashew nuts ((use up to 18 nuts/ 36 g if using more tomatoes or use almonds))
- 2 cups (350 grams) tomatoes ((sliced, use up to 420 grams from 2 large or 4 medium))
- 5 to 6 (12 grams) large garlic cloves ((peeled, omit to use gg paste))
- 1 inch (10 grams) ginger ((peeled & sliced or use 1½ to 2 teaspoon ginger garlic paste, read notes))
- 1 cup (130 grams) onions ((sliced or diced from 1 medium yellow or 2 small red onions))
- 2 green cardamoms ( (or ¼ to ⅓ tsp ground cardamom, elaichi))
Step 2
To finish the dish, you need 2 tablespoons unsalted butter (30 grams) 250 to 300 grams paneer (9 to 10 oz, I cut mine to ¾ inch, check here to make homemade paneer) 3 to 4 tablespoons heavy cream (45 to 60 ml, can use fresh cream, cooking cream or thickened cream) ½ tablespoon kasuri methi (dried fenugreek leaves, crushed in your palms) 1 teaspoon jaggery or sugar (optional, to balance the flavors) optional spices to boost flavor – 1 small Indian bay leaf + 2 inch Ceylon cinnamon piece (or 1 inch dalchini) + 3 cloves (laung) 1 to 2 tablespoon coriander leaves (cilantro finely chopped, to garnish, not in picture)
Image detailsingredients to make paneer butter masalaSwasthis Recipes · Paneer Butter Masala RecipeDev reference Troubleshooting1
CautionSeparated Or Broken MixtureStep 2 · Step 2Separated or Broken Mixture
The mixture separates or breaks.
Prevent the cream from splitting: Avoid cooking paneer butter masala after adding cream.
Prevention
Add the fried paneer directly to the prepared curry or drop them in a bowl of cold water to prevent them getting chewy.
Recovery
Add the fried paneer directly to the prepared curry or drop them in a bowl of cold water to prevent them getting chewy.
Inputs and tools8
Uses
- 1 to 2 tablespoon coriander leaves ( (cilantro finely chopped, to garnish))
- 3 to 4 tablespoons (45 to 60 ml) heavy cream ((sub with fresh cream, cooking cream or thickened cream))
- ½ tablespoon kasuri methi ( (dried fenugreek leaves, crushed))
- 250 to 300 grams (9 to 10 oz) paneer ((I cut mine to ¾ inch))
- 2 inch Ceylon cinnamon piece ((or 1 inch dalchini, optional))
- 1 small bay leaf ((tej patta, optional))
- 2 tablespoons (30 grams) unsalted butter
- 1 teaspoon jaggery/ sugar ( (optional))
Step 3
To a pan, add 1 tablespoon oil, cardamoms, onions, ginger and garlic. Saute for 4 to 5 mins, until the onions turn transparent. (If you are using ginger garlic paste, saute the onions first for 4 mins and then add the ginger garlic paste to saute for a minute or 2)
Image detailssauteing onions, ginger and garlicSwasthis Recipes · Paneer Butter Masala RecipeDev reference Visual cue
until the onions turn transparent.
Checks2
Visual cueInfoVisualuntil the onions turn transparent.
Expected state: until the onions turn transparent.
TimingInfoTimingfor 4 to 5 mins
Target: 4-5 minute
Expected state: Saute for 4 to 5 mins, until the onions turn transparent.
Inputs and tools1
Uses
- 1 tablespoon (15 ml) oil
Why and source
This step has reviewed source-backed guidance.
- Source: Paneer Butter Masala Recipe
Step 4
Add sliced tomatoes, 1 teaspoon sea salt and cashew nuts.
Image detailssauteing tomatoes cashews for butter paneerSwasthis Recipes · Paneer Butter Masala RecipeDev reference Inputs and tools1
Uses
- 1 teaspoon sea salt ( (adjust to taste))
Step 5
Stir well and cover the pan. Cook until the tomatoes turn mushy and break down completely. It takes me about 7 to 8 mins on a medium heat. I don’t add any liquid here but if your pan is dry, add a splash of water, not a lot. Later stir in the red chili powder, coriander powder and garam masala.
medium heat
Image detailsadding spicesSwasthis Recipes · Paneer Butter Masala RecipeDev reference Visual cue
until the tomatoes turn mushy and break down completely.
Checks2
Visual cueInfoVisualuntil the tomatoes turn mushy and break down completely.
Expected state: until the tomatoes turn mushy and break down completely.
TimingInfoTimingabout 7 to 8 mins
Target: 7-8 minute
Expected state: It takes me about 7 to 8 mins on a medium heat.
Inputs and tools1
Uses
- 1 cup (240 ml) cold water ((to blend))
Why and source
This step has reviewed source-backed guidance.
- Source: Paneer Butter Masala Recipe
Step 6
Saute on a medium heat for 3 to 4 mins, until aromatic. Turn off and cool down.
medium heat
Image detailssauted onion tomatoes and cashews to make paneer butter masalaSwasthis Recipes · Paneer Butter Masala RecipeDev reference Visual cue
until aromatic.
Checks3
Visual cueInfoVisualuntil aromatic.
Expected state: until aromatic.
TimingInfoTimingfor 3 to 4 mins
Target: 3-4 minute
Expected state: Saute on a medium heat for 3 to 4 mins, until aromatic.
HoldingMain recipeSource holding instruction
Saute on a medium heat for 3 to 4 mins, until aromatic. Turn off and cool down.
medium heatWhy and source
This step has reviewed source-backed guidance.
- Source: Paneer Butter Masala Recipe
Step 7
Pour 1 cup cold water to a blender jar & transfer the onion tomato masala.
Step 8
Blend/ grind to a very smooth puree. Taste test to see if you need to increase the heat level. Make Paneer Butter Masala At this stage, if you want you may wipe clean the pan with wet kitchen papers but not essential unless you are using a cast iron.
Image detailsonion tomato masala in a blenderSwasthis Recipes · Paneer Butter Masala RecipeDev reference 
Image detailsstir in the creamSwasthis Recipes · Paneer Butter Masala RecipeDev reference Step 9
In the same pan, melt the butter on a low heat and add the optional whole spices if using – bay leaf, cinnamon and cloves. Let the spices sizzle for 30 seconds and stir in ¼ teaspoon more chili powder (if you want to adjust the heat level or color).
low heat
Image detailstempering spices in butterSwasthis Recipes · Paneer Butter Masala RecipeDev reference Checks1
TimingInfoTimingfor 30 seconds
Target: 1 minute
Expected state: Let the spices sizzle for 30 seconds and stir in ¼ teaspoon more chili powder (if you want to adjust the heat level or color).
Why and source
This step has reviewed source-backed guidance.
- Source: Paneer Butter Masala Recipe
Step 10
Add the onion tomato puree to a strainer, held over the pan. Use a spoon to pass the puree.
Step 11
Pour ½ cup more water & mix well. Bring to a gentle boil on a medium heat. Cover and cook until thick, about 10 to 12 mins. Keep stirring every 3 to 4 mins, to prevent burning at the bottom. (The gravy is thick and splatters a lot if you cook covered.)
medium heat
Image detailspouring waterSwasthis Recipes · Paneer Butter Masala RecipeDev reference Visual cue
until thick, about 10 to 12 mins.
Checks2
TextureInfoTextureuntil thick, about 10 to 12 mins.
Expected state: until thick, about 10 to 12 mins.
TimingInfoTimingabout 10 to 12 mins
Target: 10-12 minute
Expected state: Cover and cook until thick, about 10 to 12 mins.
Why and source
This step has reviewed source-backed guidance.
- Source: Paneer Butter Masala Recipe
Step 12
When the butter masala is ready, you will see traces of fat on top and the consistency is slightly thick. The curry will thicken as it cools down, so keep it flowy and not too thick. If you are serving with rice, go with a more runny sauce. We were serving this with flatbreads so I made it thicker, yet flowy.
Image detailssimmering butter masala with traces of fatSwasthis Recipes · Paneer Butter Masala RecipeDev reference Checks1
ServiceMain recipeSource service instruction
When the butter masala is ready, you will see traces of fat on top and the consistency is slightly thick. The curry will thicken as it cools down, so keep it flowy and not too thick. If you are serving with rice, go with a more runny sauce. We were serving this with flatbreads so I made it thicker, yet flowy.
Why and source
This step has reviewed source-backed guidance.
- Source: Paneer Butter Masala Recipe
Step 13
Remove the whole spices with a spoon, if you are worried about biting into them.
Step 14
Add kasuri methi, jaggery, more salt and garam masala at this stage. (taste test before adding more garam masala)
Step 15
Stir the paneer and cover the pan. Cook on a low heat for 2 to 3 mins until heated through. Turn off.
low heat
Image detailsadding paneer into butter masalaSwasthis Recipes · Paneer Butter Masala RecipeDev reference Visual cue
until heated through.
Checks2
Visual cueInfoVisualuntil heated through.
Expected state: until heated through.
TimingInfoTimingfor 2 to 3 mins
Target: 2-3 minute
Expected state: Cook on a low heat for 2 to 3 mins until heated through.
Why and source
This step has reviewed source-backed guidance.
- Source: Paneer Butter Masala Recipe
Step 16
Garnish with a tablespoon of cream and coriander leaves/ cilantro. Serving Suggestions Paneer Butter Masala is best served with Basmati Rice, Jeera Rice, cooked quinoa, Butter Naan, Tandoori Roti, plain kulcha or plain parathas. If you want to extend your menu, go with kachumber or Indian cucumber salad, onion salad, Jeera aloo & chaas. For a celebratory meal, include Mango lassi & Carrot halwa or any kind of halwa.
Image detailsgarnishing with cilantro and creamSwasthis Recipes · Paneer Butter Masala RecipeDev reference 
Image detailspaneer butter masala recipeSwasthis Recipes · Paneer Butter Masala RecipeDev reference Checks1
ServiceMain recipeSource service instruction
Garnish with a tablespoon of cream and coriander leaves/ cilantro. Serving Suggestions Paneer Butter Masala is best served with Basmati Rice, Jeera Rice, cooked quinoa, Butter Naan, Tandoori Roti, plain kulcha or plain parathas. If you want to extend your menu, go with kachumber or Indian cucumber salad, onion salad, Jeera aloo & chaas. For a celebratory meal, include Mango lassi & Carrot halwa or any kind of halwa.
Why and source
This step has reviewed source-backed guidance.
- Source: Paneer Butter Masala Recipe
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Common questions
How to make paneer butter masala ahead?
Make the gravy or curry base without cream. Refrigerate or freeze it in glass containers. Reheat it until bubbling hot, then add paneer. Cook for 2 mins and add cream. How to make this recipe vegan?
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Faqs
Is paneer butter masala good for health?
It is a high calorie dish so enjoy this occasionally & moderately. Serve it with healthier options like whole wheat roti, chapatti, phulka, tandoori roti or steamed rice.
Article photos
Photos used with the article notes.
Source: Paneer Butter Masala Recipe
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
4
Garnish
Source step 2 creates or uses garnish.
Paste
Source step 1 creates or uses paste.
Sauce
Source step 12 creates or uses sauce.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
If using ginger garlic paste, saute onions for 4 mins & then add ginger garlic paste, saute for a minute.
If using ginger garlic paste, saute onions for 4 mins & then add ginger garlic paste, saute for a minute.
Cashews can be replaced with overnight soaked almonds or almond flour.
Cashews can be replaced with overnight soaked almonds or almond flour.
Omit the whole spices if you don’t have and adjust the garam masala to your preference.
Omit the whole spices if you don’t have and adjust the garam masala to your preference.
Adjust the consistency to your preference.
Adjust the consistency to your preference. Turn off when it is slightly runny because it turns thick when it cools down.
Whole green cardamoms are highly recommened, but can be substituted with ground.
Whole green cardamoms are highly recommened, but can be substituted with ground. Add it along with kasuri methi, right at the end.
Use fresh fully ripe red tomatoes. Avoid unripe tomatoes as they can make your curry bitter.
Use fresh fully ripe red tomatoes. Avoid unripe tomatoes as they can make your curry bitter. You may substitute fresh tomatoes with 2/3 cup bottled tomato puree/ passata.
To make this kids friendly, cut down the chili powder to ½ tsp and add more cream to their portion.
To make this kids friendly, cut down the chili powder to ½ tsp and add more cream to their portion.
While making 2x and 3x, you may cut down the amount of whole cardamoms.
While making 2x and 3x, you may cut down the amount of whole cardamoms. I tested 3x recipe and felt it was perfect to use 5 to 6 whole pods.
More source notes
Useful article notes that do not need to interrupt the cooking method.
Separated or Broken Mixture
The mixture separates or breaks.
Prevent the cream from splitting: Avoid cooking paneer butter masala after adding cream.
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Source and Origin
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Adapted from source
Imported from the swasthis-recipes page for dev review.
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Paneer Butter Masala Recipe
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