Paneer Butter Masala

Punjabi’s are found of eating spicy and delicious food. The main course mostly consists of any type of roti, chapati, paratha with spicy and tasty curry/sabzi and a glass of lassi. How can we forget Lassi. :-D.

There are many Punjabi curries like Kaju masala, Dal makhani, Paneer Butter masala, Chhole masala and many more which are famous all over the globe. One of the common curry originated from this place and found all over India in restaurants is Butter Paneer Masala or you can call it as Paneer Butter Masala [पनीर बटर मसाला], both means the same.

Paneer Butter Masala

Paneer Butter Masala । पनीर बटर मसाला रेसिपी

Today I’m going to prepare one of the famous Punjabi curry/sabji Paneer Butter Masala. Its a step by step procedure.

Let’s start the preparation of Paneer Butter Masala


  • 200 grams Paneer
  • 2 large sized Onion
  • 3 Large sized Tomatoes
  • 12 Cashew nuts
  • 2 tbsp Oil
  • 3 tbsp Butter
  • 3 Elaichi/Cardamom
  • 3 Cloves
  • 2 Bay leaves
  • 2 Cinnamon
  • 2 tbsp Kasuri Methi
  • 1 tbsp Red chilli powder
  • 1 tbsp Garam Masala
  • 1 tbsp Kitchen King Masala
  • Salt to taste

Also Recommended Recipe : Spicy Vegetable Khichdi

Step by Step Procedure

Firstly cut Onion and Tomatoes to diced. Heat a pan and add two large tbsp oil to it. Let the oil heat, to check the oil is hot or not add few mustard seeds to the oil, if the crackle, then the oil is hot and ready to start the recipe.Heat oil in a panNow add Onion to the hot oil and stir them so that they cook evenly and properly. Slowly the onions turn brown or pink that’s the indication that onions are cook.Add Onion to the oilThen add Tomatoes to the Onion and stir, so that they will mix well and let them cook. Tomatoes will become smooth and leaves the juice from it.Add Tomatoes to OnionNow add Garam Masala and Cashew nuts, mix well and let it fry for few seconds and off the gas stove.Add cashew nuts and Garam masala

Now let the mixture cool. If you shift the mixture to the other bowl it will cool soon.Let it cool

Meanwhile cut the Paneer into cubes and boil them for few second to make them smooth and to kill he bacteria in it.

Butter Paneer Masala 34

Let them cool for few seconds and lets prepare the gravy.

Let the Paneer cool for few minutes

Then place the onion tomato mixture to the grinding jar and make a fine paste of it. Add the water and make a gravy consistency of it.Grind the mixture

Now again heat a pan and add butter to it, let it melt.Melt the butter

Then add Bay leaves, Cloves, Cardamom and Cinnamon to the butter.Add Bay leaves, Cloves, Cardamom and Cinnamon to the butter.

Now pour the onion tomato gravy in the pan and stir continuously, so that it will not stick to the pan and fry for few minutes.

Add the gravy to the butter

Then add Red chilli powder, Kitchen King masala, salt to taste and mix the ingredients well.Add red chilli powder and Kitchen king masala

Then add ginger garlic paste to the gravy.Add Ginger Garlic Paste

Later on add the boiled paneer cubes and kasturi methi to it, stir and cook then for few second.Add paneer and kasturi methi to the gravy

Garnish Paneer Butter Masala with Butter, coriander leaves, kasturi methi and cashew nuts.Garnish with kasturi methi and cashew nuts

Now the Paneer Butter Masala is read to serve.Butter Paneer Masala Ready