Paneer Butter Masala


  • 2 tablespoons oil
  • 8-10 cloves
  • 14-16 black peppercorns
  • 1 bay leaf
  • 1 star anise
  • 2 green cardamoms
  • 1 small cinnamon stick
  • 3 medium onions roughly chopped
  • 2 garlic cloves
  • 1 inch ginger
  • ½ cup cashews
  • 3 dry red chillies
  • 6 medium tomatoes roughly chopped
  • 2 tablespoons oil
  • 2 tablespoons butter
  • 1 teaspoon ginger garlic paste
  • 1 tablespoon Kashmiri red chilli powder
  • salt to taste
  • ½ teaspoon garam masala
  • 1 teaspoon sugar
  • 400g paneer cut in cubes
  • 1 tablespoon butter
  • 1 teaspoon dried kasuri methi
  • fresh coriander for garnish

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. In a pan add oil and once it turns hot add all the whole spices, cloves, black pepper corns, cinnamon stick, bay leaf, star anise, cardamom and toss for few seconds.
  2. Now add roughly chopped onions, garlic, ginger and cook them for 3-4 minute or until they turn soft and translucent.
  3. Now add the tomatoes, cover it with a lid and cook for another 3-4 minutes.
  4. Further add 3-4 tablespoons of water and let it cook till the tomatoes turn soft.
  5. Once done cool down the mixture and remove the bay leaf, star anise and cinnamon stick. Now grind till it forms into a smooth pure. Now keep it aside.
  6. In a pan add oil and butter, once it turns hot add ginger garlic paste and saute for a minute.
  7. Now add kashmiri red chilli powder for good colour.
  8. Now switch off the flame and sieve  the pure we prepared earlier. Once done mix well and let it simmer for 3-4 minute till you get some boils.
  9. Now add salt, garam masala and sugar.
  10. Now add the paneer and give it a gently mix. Cover it with a lid and cook for another 3-4 minutes.
  11. Finally add a tablespoon of butter and kasuri methi
  12. Serve with chapati, paratha or rice.

Recipe Notes

  • After adding the pure do not cook on very high flame as we have added cashews and they might stick to the pan.
  • You can add cream if needed.
  • Never over cook the gravy after adding paneer else the paneer will not remain soft and will bexcom stretchy.
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  1. Shradha Agarwal

    Hi, i love your recipes, but at times feel some ingredients are mentioned in the list but dont see the steps. Like sugar in this case.

    Also, would be great if you mentioned the portion is good for home many people.

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