Paneer Butter Masala is a creamy, rich, and delicious North Indian curry made with soft paneer cubes, tomatoes, butter, and aromatic spices. It is easy to prepare at home and tastes wonderful with naan, roti, or jeera rice.
Ingredients
- 250 g paneer, cut into cubes
- 2 medium tomatoes, chopped
- 1 medium onion, chopped
- 1 tablespoon butter
- 1 tablespoon oil
- 1 teaspoon ginger-garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon cumin seeds
- 1 tablespoon tomato ketchup or tomato puree
- 2 tablespoons fresh cream
- ½ teaspoon kasuri methi
- Salt to taste
- ½ cup water
- Fresh coriander for garnishing
Cooking Time
Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes
Serving Size
Serves 3–4 people
Step-by-Step Instructions
1. Prepare the paneer
Cut the paneer into medium-sized cubes. You can lightly fry the cubes in a little oil until golden, then keep them aside.
2. Prepare the tomato mixture
Heat oil and butter in a pan. Add cumin seeds and let them splutter.
Add chopped onion and cook until soft and lightly golden. Add ginger-garlic paste and cook for another minute.
Add chopped tomatoes and cook until they become soft.
3. Add the spices
Add turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook for 2–3 minutes.
4. Make the gravy
Allow the mixture to cool slightly, then blend it into a smooth paste.
Return the blended gravy to the pan. Add about ½ cup water and simmer for 5–7 minutes.
5. Add paneer
Add the paneer cubes and gently mix. Cook on low heat for another 5 minutes.
6. Make it creamy
Add fresh cream, garam masala, and kasuri methi. Mix gently and cook for 1–2 minutes.
Turn off the heat and garnish with fresh coriander.
Tips for Perfect Paneer Butter Masala
- Use fresh, soft paneer for the best texture.
- Don’t overcook the paneer, or it can become chewy.
- For a richer curry, add an extra teaspoon of butter.
- Adjust chilli powder according to your taste.
- Add cream at the end and avoid boiling it for too long.
- For restaurant-style flavor, crush the kasuri methi between your palms before adding it.
- Serve hot with naan, roti, paratha, or jeera rice.
Serving Suggestion
Serve this creamy Paneer Butter Masala hot with butter naan, tandoori roti, chapati, or jeera rice.