Make creamy restaurant-style Paneer Butter Masala at home in under 30 minutes. Rich, flavorful, and perfect with naan or rice.
🧄 Ingredients
For the Base Gravy:
- 200g paneer (cubed)
- 2 tbsp butter
- 1 tbsp oil
- 1 bay leaf
- 1 onion (chopped)
- 2–3 tomatoes (chopped or pureed)
- 1 tsp ginger-garlic paste
- 10–12 cashews (soaked in warm water)
- 1/2 tsp turmeric
- 1 tsp red chili powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- Salt to taste
- 1/4 cup fresh cream
- 1 tsp kasuri methi (crushed)
- Coriander leaves for garnish
🍳 Method
1. Sauté and Blend
In a pan, heat 1 tbsp oil + 1 tbsp butter. Add bay leaf, onions, and sauté until golden. Add ginger-garlic paste, tomatoes, and soaked cashews. Cook until soft. Cool and blend to a smooth paste.
2. Cook the Gravy
In the same pan, melt remaining butter. Add the blended paste, turmeric, chili, cumin powder, and salt. Cook till oil separates.
3. Add Paneer & Finish
Add paneer cubes and 1/4 cup water. Simmer for 5–6 mins. Add cream, crushed kasuri methi, and garam masala. Stir gently.
4. Serve It Up
Garnish with fresh coriander. Serve hot with naan, kulcha, or basmati rice.
🥘 Serving Suggestions
- Classic with butter naan or jeera rice.
- Make it part of a full thali with dal, salad, and pickle.