Paneer Butter Masala

The most demanding dish in Indian restaurants across the globe! That’s Paneer Butter Masala. Why so? It’s delicious! That’s the answer. It’s basically a tomato-based creamy gravy. Butter and cashews are the other main ingredients. Lightly sweet is its flavour-rich, comforting, and perfect for any palate. It pairs best with parathas, roti, naan, and even fried rice works like a charm.

The Origin

Its birthplace is the iconic Moti Mahal restaurant in Delhi. They are the creators of the legendary Butter Chicken, or Murgh Makhani. Vegetarian variations like Paneer Butter Masala or Paneer Makhani likely evolved later as meatless adaptations of that timeless classic. So in a way, this dish has royal roots in modern Indian cuisine.

Makhani gravy – The soul of restaurant style currys 

Now, a few words about Makhani gravy. Have you heard of it? Maybe not, right? But if you’ve had butter chicken or paneer butter masala, you’ve definitely tasted it. Makhani-derived from the Hindi word “makhan,” meaning butter-is the fundamental sauce used in dishes like paneer butter, paneer tikka, butter chicken, rajma, chicken bhuna, dal makhani, and more. All of these rely on the richness of butter as a core element.

A typical makhani gravy is made with tomato purée, lots of butter, and either cashew paste or fresh cream to give it a smooth, rich body. Kasuri methi, or dried fenugreek leaves, adds aroma, while a blend of garam masala, red chilli powder, and coriander brings balance to the flavour. But here’s the twist-restaurant-style paneer butter masala often adds more spices and onions for that extra depth and kick, making it slightly different from the classic makhani base.

Print Recipe

0 Add to Favorites

Delicious

Paneer Butter Masala

Author: Ushadevi Cooking Method: Simmering Cuisine: Indian Courses: Curries & Side Dishes

Difficulty: Intermediate Prep Time 10 mins Cook Time 45 mins Total Time 55 mins

Cooking Temp: 100  C Servings: 4

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 200 gram Paneer (Diced)
• 50 gram Unsalted Butter
• 2 tablespoon Ginger - Garlic paste
• 1 Onion (Chopped)
• 1 teaspoon Garam masala
• ¹⁄₄ teaspoon Turmeric powder
• ¹⁄₂ teaspoon Chilly powder
• ¹⁄₂ teaspoon Garam masala
• 4 Tomatos sliced
• 25 gram Cashew nuts crushed
• ¹⁄₂ teaspoon Black pepper crushed
• 1 inch Cinnamon stick
• 1 Dry Bay leaf
• 2-3 Cloves
• 1 tablespoon Tomato sauce
• 1 teaspoon Kasuri Methi (Dried fenugreek leaves)
• Salt to taste
• 2-3 Cardamom

Instructions

1. In a pan, heat some butter and add ginger-garlic paste. Sauté well until the raw smell disappears.
2. Add cinnamon, cardamom, black pepper, and bay leaf. Sauté for 2 minutes.
3. Add chopped onions and cashew nuts. Cook until the onions turn soft and lightly golden.
4. Add chopped tomatoes and mix well. Cook until the tomatoes are soft and the mixture begins to release oil at the edges.
5. Once cooked, let the mixture cool slightly. Then, remove the whole spices (cinnamon, cardamom, bay leaf, and pepper) and tie them in a thin cloth to make a spice pouch. Set aside.
6. Grind the remaining mixture into a smooth, thick paste.
7. In the same pan, heat the remaining butter. Add the ground masala paste, followed by garam masala, chilli powder, turmeric powder, tomato sauce, and enough water to adjust the consistency. Mix well.
8. Add the spice pouch into the gravy and let it boil for a few more minutes until it reaches the desired thickness.
9. Add paneer cubes and mix gently to coat them with the masala.
10. Garnish with roasted Kasuri Methi (dried fenugreek leaves) for added flavor.
11. Serve hot with Puri, Chapathi, Roti, Parotta, or Fried Rice.

Note

If you are using raw paneer, it is recommended to lightly cook or pan-fry it before adding to the gravy for better texture and taste.