Paneer Butter Masala

paneer butter masala


  • 200 grams, Paneer, cut in 1 inch cube
  • 4 medium tomatoes, roughly cubed
  • 8-10 cashew nuts
  • 1 tsp Shajeera
  • ½ inch ginger grated
  • 1 green chilli, chopped
  • 3-4 garlic cloves, crushed
  • 1 inch, cinnamon stick
  • 1 bay leaf
  • ¼ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 ½ tsp Kashmiri red chilli powder
  • ¾ tsp garam masala powder
  • 1 teaspoon, kasuri methi
  • Salt to taste
  • 1 tsp sugar
  • 2 tablespoons, cream
  • 1 tablespoon + 4 tablespoons, butter


  • In a pan, melt 1 tablespoon of butter.
  • Add shah zeera and fry for few seconds.Then, add garlic, ginger and green chili for few seconds. Next add cashew nuts and fry for a minute. Add tomatoes and sauté on high for a minute.
  • Cook until tomatoes are soft, then switch off the flame.
  • Once cools completely, grind the tomato mixture to a very fine paste
  • Next, reheat the pan, melt 3 tablespoons of butter and add bay leaf and cinnamon stick and fry for few seconds.
  • Lower the heat and add spice powder (except garam masala) and kasuri methi, fry for few seconds (do not burn). Next, add tomato mixture, saute on high for a minute. Stir in between. Cook for 2-3 minutes or until masala starts releasing the oil.
  • Add little water depending upon the required consistency of the gravy . Bring it to a boil. Add cream and mix.
  • Cook for a minute.
  • Add paneer, garam masala powder and sugar. Mix well. Cook for only a minute. Done.

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