How To Make Paneer Butter Masala
Paneer Butter Masala, or “Paneer Makhani” as it’s also called, is one of the most popular North Indian dishes. Rich, creamy, and loaded with flavor, it’s a restaurant favorite that you can easily make it in your kitchen!
Ingredients
400 gram Paneer
2 Tablespoon oil
1 Bay leaf
1 Stick Cinnamon
5 cloves
4 onions
5 Gralic cloves
1/3 Ginger
2 Tomatoes
8 Cashews
2 Cup water
2 Tablespoon butter
1/3 Tablespoon Kashmiri red chilli
1/3 Kashmiri Mehti
1/3 Garam masala
As needed Salt
1 cup Crem or Curd as you like
Step:1
Heat the pan add 2 Tablespoon oil in low flame add bay leaf ,cinnamon stick , cloves , and heat for few second
Step:2
Then add the onion , gralic , ginger , and mix for 5-6 mintues untill the onion be gloden brown
Step:3
Add the tomatoes and cashews and mix it well then add 2 cup water
Step:4
Cover the pan and cook on low flame till 16 minutes
Step:5
After 16 minutes remove the pan from heat remove the , bay leaf , cinnamon stick and cloves
Step:6
cool down the mixture for 10 minutes transfer to blender grind the mixture to the paste and keep it aside
Step:7
In the same pan add 2 tablespoon butter along with remaining 1 tablespoon oil on low flame
Step:8
After the butter melt add kashmiri red chilli powder and mix it for few seconds
Step:9
After few seconds add the paste add , garam masala , salt as needed
Step:10
Mix it well and cook for 2-3 minutes
Step:11
Then add 1 cup crem or curd as you like and mix it
Step:12
Add the paneer and cook for 5 minutes on low flame add kasuri methi , coriander and finally your paneer butter masala is ready serve it hot and enjoy
Video For Panner Butter Masala
FAQs
1. What is Paneer Butter Masala?
Paneer Butter Masala (also called Paneer Makhani) is a rich, creamy North Indian curry made with soft paneer (Indian cottage cheese) cooked in a spiced tomato-onion gravy, enriched with butter, cream, and aromatic spices.
2. Is Paneer Butter Masala spicy?
It has a mild to medium spice level but can be adjusted to taste. The richness of cream and butter balances the heat.
3. Is Paneer Butter Masala vegan?
No, it contains butter, cream, and paneer (dairy). For a vegan version, use:
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Coconut cream or cashew cream instead of dairy cream.
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Tofu or vegan paneer instead of regular paneer.
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Vegan butter or oil.
4. What makes the gravy so creamy?
The creaminess comes from:
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Blended tomatoes, onions, and cashews.
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Fresh cream or yogurt.
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Butter for richness.
5. Can I make Paneer Butter Masala without cream?
Yes! Substitute cream with:
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Cashew paste (soaked & blended).
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Coconut milk.
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Full-fat yogurt (add at the end to prevent curdling).
6. Why does my gravy taste sour?
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Underripe tomatoes can be too tangy.
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Solution: Add a pinch of sugar or more cream to balance.
7. Can I use store-bought paneer?
Yes! Store-bought paneer works well. For best results:
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Soak in warm water for 10 mins to soften.
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Lightly fry before adding to the gravy for extra texture.
8. How do I prevent paneer from becoming rubbery?
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Do not overcook – add paneer at the end.
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Use fresh, soft paneer (not frozen unless thawed properly)
Conclusion
Paneer Butter Masala is a luxurious, velvety dish that brings together the richness of butter, the creaminess of paneer, and the perfect blend of spices. Whether you enjoy it at a restaurant or make it at home, its indulgent taste never disappoints