Paneer Butter Masala
A variety of dishes can be made with paneer, but most popular is Paneer Butter Masala. Chef Pallavi’s guest Chef Saransh’s mother, Poonam Goila, shares her recipe of Paneer Butter Masala. This creamy butter masala is sweet, spicy and tasty and the flavour that emanates from it will surely give you hunger pangs.
Paneer Butter Masala

- Indian


- 1-2

Cooking Time

-30 Min


- Medium

Preparation Time

- 10-15 Min



  • FOR Paneer Butter Masala
  • 4 tbsp oil
  • 100-gram butter
  • 50 gram chopped garlic
  • 250 gram chopped onion
  • 1 kg chopped tomatoes
  • 4 - 5 green cardamom
  • 1 black cardamom
  • 4 cloves
  • 8 - 10 black peppercorn
  • 1 cinnamon stick
  • 2 - 3 bay leaves
  • 8 -10 cashew nuts
  • 1/2 cup milk
  • 1/2 cup water
  • FOR gravy
  • 1 tbsp butter
  • 1 tbsp chopped garlic
  • 2 tbsp chopped onion
  • 2 tsp coriander powder
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp red chilli powder
  • Salt as per taste
  • 2 tbsp cream
  • 3 tsp dried fenugreek leaves
  • 1/2 kg paneer
  • FOR garnish
  • Dried fenugreek leaves
  • Cream
  • Coriander leaves


  1. 1

    In a heated pan, add oil, butter and let it melt Add chopped garlic, onion and saute Add chopped tomatoes and mix.
  2. 2

    On a piece of cloth, add cardamom, black cardamom, cloves, black peppercorns, cinnamon stick, bay leaves and tie a knot Add the piece of cloth in the pan and mix.
  3. 3

    Add cashew nuts, milk, water and let it cook for 10 - 15 minutes Remove the piece of cloth and add the mixture in a blender Blend the mixture and prepare a paste.
  4. 4

    In a heated pan, add butter, oil, chopped garlic and saute Add chopped onion, coriander powder, Kashmiri red chilli powder, red chilli powder and mix Add salt as per taste, onion mixture and keep stirring.
  5. 5

    Add cream, dried fenugreek leaves, paneer and mix Garnish with dried fenugreek leaves, cream, coriander leaves and serve.
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