Paneer Butter Masala

Paneer Butter Masala


For the Paneer Marination:

  • 750 gms of paneer soaked in warm water for 10 - 15 mins
  • Cut the paneer into thick squares 
  • 1 tbsp ginger-garlic paste 
  • 2 tsp kashmiri red chilli powder 
  • Salt to taste 

Remaining Ingredients:

  • 1 1/2 tbsp ghee
  • 1 tbsp butter / ghee 
  • 1 big onion sliced 
  • 5 big tomatoes 
  • 1 tbsp ginger-garlic paste 
  • Salt to taste 
  • 1/2 tsp garam masala 
  • 2 tsp sugar 
  • 1 tsp kashmiri red chilli powder 
  • 1 tsp kasturi methi leaves 
  • 3-4 tbsp of cashew paste 
  • 1 tsp vinegar (optional) Or 1/2 tsp sugar (optional)


  • Take a pan and brush 1 tsp ghee on it and warm the pan a little. 
  • Then place the marinated paneer on it and let it cook on medium flame 
  • Flip the side only once the bottom side is done .
  • Remove and keep aside. Don't over cook it .
  • In the same pan add the remaing ghee 
  • Then add the sliced onion and stir fry till the onion becomes translucent ( slightly transparent)
  • Next add the chopped tomatoes and the ginger-garlic paste and saute till the raw smell of the ginger garlic goes 
  • Now add salt ,garam masala ,sugar and kashmiri red chilli and saute till the tomatoes become totally mushy .
  • Then remove the masala from the stove and let it cool down a little .
  • When the masala cools down put it into a grinder and make a smooth paste 
  • Strain the paste in a sieve and discard the skin,seeds of the paste .
  • In the same pan add the butter and add the strained masala to the pan ,you can also add 1/4-1/2 cup warm water to it 
  • To this now add the crushed kasturi methi leaves and simmer the sauce for 5-7 minutes. 
  • Now add the paneer to this sauce and cook for few minutes .
  • Add the cashew cream to the curry ,mix it in gently 
  • At this point you can taste the sauce and adjust the seasoning, and you can add sugar or vinegar according to taste. 

Method to make the cashew cream :

  • Put the cashews in a bowl with 1/4 cup water and heat it in the microwave for 30 seconds. 
  • This will soften the cashews
  • When the cashews cool down add it to a grinder and grind it
  • Then add the warm water gradually and make a smooth paste.
  • Add a very tiny pinch of salt .
  • Grind till you get a smooth creamy consistency without any grainy texture. At this point your cashew cream is ready