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Butter Paneer Masala

4 from 1 vote

Butter Paneer Masala is perhaps the most often ordered veg dish when eating out . It is a must have in every party, family functions, marriages... It is one of the regulars in most homes weekly menu.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6


  • Paneer cut into small pieces 500 grams
  • Butter 5 tablespoons
  • Oil 1 teaspoon
  • Bay leaves 2
  • cloves 2
  • Cinnamon 2 one-inch
  • Dried red chillies broken 2
  • Coriander seeds crushed 1 tablespoons
  • Onion sliced 1 medium
  • Ginger-Garlic paste 2 teaspoons
  • Coriander powder 1 teaspoon
  • 8 kaju + 1 tablespoon khus khus soaked in little milk for 1 hour
  • Red chilli powder 1 teaspoon
  • Fresh Cream 2 tablespoon
  • Tomatoes chopped 5
  • Salt
  • Kasoori methi 1/2 teaspoon


  • Heat 3 tablespoons butter and one teaspoon oil in a kadai.
  • Add bay leaves, cloves, cinnamon, red chillies and the crushed coriander seeds.
  • Sauté for half a minute.
  • Add onion and stir-fry for one minute and add ginger paste and garlic paste.
  • Cook for another thirty seconds.
  • Cook on high heat till oil leaves the masala. .
  • Puree the tomatoes, fried onion, kaju-milk, haldi, red chilli powder to a smooth paste.
  • Heat the remaining butter in a non-stick pan and cook the mixture for two minutes.
  • Add paneer pieces and salt.
  • Add half a cup of water. Cook covered on low heat for five minutes.
  • Add half a cup of water. Cook covered on low heat for five minutes.
  • Sprinkle the kasuri Methi.
  • Lastly add the fresh Cream and serve hot with rice, phulkas, Naan etc.


Adjust gravy consistency as per your requirement.

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4 from 1 vote

Anju Bhagnari
Anju Bhagnari

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