Paneer Butter Masala

Bite-sized pieces of paneer simmered in a delicious, buttery & velvety tomato-based gravy.

Time: 20 minutes


Serves: 4

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  1. 200g paneer cut into bite-size triangular pieces or cubes
  2. 2 tablespoons butter
  3. 1 large onion, sliced
  4. 3 large tomatoes, chopped
  5. 4 garlic cloves, chopped
  6. 2 teaspoons chopped ginger
  7. 1/2 cup whole milk
  8. 2 teaspoons kashmiri red chilli powder
  9. 1/2 teaspoon garam masala
  10. 2 tablespoons finely chopped coriander leaves
  11. Salt to taste


  1. Heat butter in a deep non-stick pan. Add the sliced onions and garlic. Sauté for 3-4 minutes (while stirring continuously) or till the onions turn golden brown in colour. Then add the tomatoes, ginger, salt and kashmiri red chilli powder. Sauté until the moisture gets evaporated and oil starts separating from the masala. Add whole milk and cook till it turns into a thick masala paste. Keep stirring frequently after adding the milk to prevent the masala from getting burnt. Turn off the heat and let it cool.
  2. Once cooled, transfer the masala paste into a blender along with 1/2 cup of water and blend it till smooth.
  3. Transfer this paste to the same pan, add another cup of water and let it boil. When the water starts boiling, cover the pan, reduce the heat to low and let it simmer for 5-7 minutes.
  4. Add the paneer and let it simmer in the sauce for 2 minutes.
  5. Sprinkle garam masala and finely chopped coriander leaves. Mix well.
  6. Serve hot with roti or naan bread.

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