Quick Paneer Butter Masala


    Paneer butter masala is one of the most popular paneer recipes in Indian cuisine. It is a vegetarian dish. The perfect combination of spiciness and creaminess. It will give you luxury taste at home. It can be served with tandoori naan, roti or kulcha. It can be used anywhere like in birthday parties, kitty parties, restaurants, or even at home. Let’s try to make this delicious dish.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this


    • Paneer – 250 gram
    • 1 cup Fried onion
    • 4 medium size tomatoes - puree
    • 2 tablespoon or 15-18 Cashewnuts
    • ½ cup hot water for soaking cashewnuts
    • 1 tablespoon Ginger garlic paste, or 1 inch ginger and 4 garlic
    • 1 tablespoon Vegetable oil 2 tablespoon Butter
    • 1 Tej patta (Indian bay leaves)
    • 1 tablespoon Fenugreek leaves (kasuri methi)
    • ½ tablespoon Coriander leaves
    • ½ tablespoon Turmeric
    • 2 tablespoon cream
    • 1-2 Cinnamon, 1-2 Cloves&cardamom
    • ½ tablespoon Garam masala
    • 2 Fresh green chilli,
    • ½ tablespoon Red chilli powder
    • ½ tablespoon Dhania powder


    1. Step 1: First we need to make tomato and onion puree, for that we would need to boil tomato in a pan for about 7 to 10 min. once boiled take them out and blend tomatoes with cashwe nuts(soaked). Keep aside. Now, to make onion puree – fry chopped onion in a heating pan for about 4-5 min. Stir continuously and take them out once they turned in light brown. Blend fried onion and keep aside.
    2. Step 2: Add 1 tablespoon oil in a heating pan then add 2 tablespoon butter and stir well. Now add tej patta and fry it for some seconds till oil became fragrant. Then add ginger garlic paste, still continuously until it turned light brown.
    3. Step 3 : Now add tomato puree and let puree begins to cook, after 4-5 min add red chili powder. Stir and continue to sauté till the oil starts leaving the sides of the pan.
    4. Step 4: Now, add fried onion paste. The ratio of tomato and onion should be 3:1. Keep on stirring for about 4-5minutes. Afterwards, we will add garam masala, salt to taste, red chilli powder, coriander powder, turmeric powder and stir continuously.
    5. Step 5: Add fenugreek leaves(kasturi methi) for fragnance and then add paneer cubes into it. Add ½ cup water and avoid any kind of artificial colours. After 2-3 minutes add cream and stir continuously for 3 minutes. Now your paneer butter masala is ready to be served.


    you can use almonds instead of cashew nuts

    See it on my blog

    cheflp singh special

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