Paneer Butter Masala

Paneer Butter Masala is the epitome of North Indian comfort cooking—a dish that marries simplicity with indulgence. With its velvety, spiced tomato-cashew gravy and cubes of soft paneer, this curry has won hearts across generations and geographies. Often seen gracing celebratory tables and restaurant menus, it offers a delicate balance of richness, warmth, and gentle sweetness.

Originating from North India, this dish has become a staple in homes and restaurants alike. It’s perfect for special occasions but easy enough to make for a weeknight treat. Served with naan, roti, or rice, Paneer Butter Masala is a crowd-pleaser that never goes out of style.
Let’s get it done!

Serves 3-4
Tomato paste
3 tomatoes (roughly chopped)
2 mild green chiles
15 soaked cashew nuts
5 springs of fresh coriander
8 cloves of peeled garlic

The Butter Masala Sauce
3 tbsp vegetable oil
2 tbsp unsalted butter
4 bay leaves
1 tsp caraway seeds (shahi jeera)]
1 onion (finely chopped)
3 tbsp fresh ginger and garlic paste
1 tsp turmeric powder
1 tsp Kashmiri red chili powder
2 tbsp coriander powder
3 tbsp plain yogurt
1 tbsp unsalted butter
3-4 tbsp double cream
1 tsp toasted Kasoori methi leaves
1 tsp garam masala (optional)
Chopped coriander leaves
Julienned ginger
Salt as required
Warm water as required

Paneer
250g paneer (cut into cubes)
1/4 tsp red chili powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/4 tsp salt
1 tbsp vegetable oil
2 tbsp oil for shallow fryingg

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