Paneer Butter Masala Recipe: Step by Step photos & description

Paneer Butter Masala is one of the popular dishes we found in Indian restaurants. Paneer itself is a rich ingredient and in Paneer butter masala, the gravy is creamy, rich, and sweet in taste.

Paneer butter masala is also known as butter paneer is a restaurant-style rich, creamy, and delicious paneer dish prepared using butter. It is one of the most popular dishes in Indian restaurants similar to Kadai paneer, palak paneer, matar paneer, and malai kofta.

So let's jump to the recipe.

Paneer Butter Masala Recipe:

Preparation Time: 10 mins

Cooking Time: 20-25 mins

Servings: 2-3 people

Ingredients: (1 cup = 200ml)

Paneer (diced): 150 grams
Tomatoes(roughly chopped): 3
Cashews (Kaju): 7-8
Green chilies: 1-2
Ginger (adrak): 2-3"
Garlic (lehsun): 5-6 cloves
Bay leaf (Tej Patta): 2-3
Cinnamon (dalchini): 2-3" long
Ghee: 2 tsp
Cumin seeds (jeera): 1/2 tsp
Turmeric powder (Haldi): 1/2 tsp
Red chili powder (Lal Mirch): 1/2 tsp
Coriander powder (Dhania): 3/4 tsp
Salt: As per taste

For tadka:

Ghee: 3 tsp
Butter: 1/2 tsp
Kashmiri Lal Mirch powder: 3/4 tsp
Sugar: 2-3 tsp
Kasuri methi: 2 tsp
Garam masala: 1/2 tsp

For Garnishing:

Fresh Cream/Malai: 3-4 tbsp
Kasuri methi: 1 tsp

Method:

Step 1:

Heat some ghee in the Kadhai. Once the ghee is heated, add jeera to it. When jeera begins to splutter, add tejpatta, dalchini, green chilies, lehsun, adrak, and cook for 2 min on medium flame.

Step 2:

Now add Cashews, and Tomatoes to it and mix well.

Now add, haldi, Lal Mirch, Dhania powder, and Salt to it. Mix well & cook them for 5-8 mins with covered kadhai on low-medium flame or till tomatoes get mushy.

Step 3:

Let the mixture cool down, discard tejpatta, and dalchini from the mixture. Pour the mixture into mixer jar, add 1/4 cup water, and grind it well.

Now strain the gravy.

Step 4:

Take the same kadhai, add ghee then butter. When ghee & butter is hot, add Kashmiri Lal Mirch powder and cook for 30-40 secs. Now add gravy to it.

Step 5:

Now add sugar and 3/4 cup water. Adjust salt. Cook for 4-5 mins with covered lid on low-medium flame.

Step 6:

Now add paneer, garam masala, and Kasuri methi. Cook for another 5-8 mins on medium flame. And our Paneer Butter Masala is ready.

Step 7:

Add fresh cream and Kasuri methi for garnishing. Serve hot.

Notes:

Butter can be burnt easily. So add ghee first then add butter, it won't get burnt.
Water quantity can be adjusted.
Paneer can be fried before adding to the gravy.
Sugar is very important as it adjusts the tanginess of tomatoes of Paneer Butter masala
Paneer Butter Masala Recipe is best served hot and you can pair it with missi roti/butter nan or lachcha paratha. Serve hot.