Quick & Easy Butter Paneer Masala Recipe

Butter paneer Masala
butter paneer

There are plenty of Paneer recipes out there. Mattar paneer, Paneer korma, Paneer tikka, Kadai Paneer and the lists goes on. But I guess most of you would choose Butter paneer masala over others.

In the early days, my usual butter paneer only had few ingredients and I always wondered why mine tastes different than the restaurant one. It took lots of trails of different recipes to discover the best one.

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Paneer
Paneer

Tips to make the BEST Butter Paneer Masala

  • Fry the paneer before adding it to the curry. I usually use butter or ghee to fry it. But normal cooking oil do the work too.
  • Use Cashews or Almonds to make the paste creamier and thicker and tastier!
  • Add a bit of turmeric powder for that extra fancy colour.
  • The cream and sugar we add at the end of this recipe is optional. If you don’t want your curry to taste a bit sweet, then you can avoid adding sugar.

Yields1 Serving

To make butter paneer paste
 2 tbsp Oil
 1 chopped Onion, chopped
 4 Cloves
 1 inch Ginger
 4 chopped Tomatoes, medium
 2 Dried Kashmiri chilli
 2 whole Cardamom
 1 inch Cinnamon stick
 10 Cashew nuts (soaked in water for 30 mins)
 2 tbsp Water
To make Butter paneer curry
 200 g Paneer/ Cottage cheese
 3 tbsp Butter
 ¾ tsp Kashmiri chilli powder
 1 tsp Kasoori Methi
 ½ cup Water
 ½ tsp Cumin powder
 ½ tsp Coriander powder
 1 tsp Salt
 ¼ tsp Sugar
 2 tbsp Fresh cream
 A handful chopped coriander

1

Heat Oil in the a pan, Add chopped onion, ginger and garlic and sauté until the raw smell is gone.

2

Add tomatoes, Kashmiri chilli and sauté until the tomatoes are soft.

3

Switch off the flame and let it cool down.

4

Once cooled, add whole cinnamon, cardamom , soaked cashew nuts and blend it in a blender until smooth. Add 2 tbsp of water if needed.

5

In a pan, add 2 tbsp of butter and fry the paneer until all sides are lightly brown, turning the sides appropriately . Set it aside once done

6

Heat another pan and melt butter.

7

Add Kashmiri chilli powder and combine well with butter (In low flame)

8

Add the tomato paste and 1/2 cup water to the pan and combine well.

9

Add Kasoori methi, cumin powder and coriander powder. Mix well.

10

When the curry boils, add fried paneer and combine well.

11

Let the curry cook for another 8 minutes in low flame.

12

After 8 mins, add sugar, cream and chopped coriander.

13

Served best with bread or rice

Ingredients

To make butter paneer paste
 2 tbsp Oil
 1 chopped Onion, chopped
 4 Cloves
 1 inch Ginger
 4 chopped Tomatoes, medium
 2 Dried Kashmiri chilli
 2 whole Cardamom
 1 inch Cinnamon stick
 10 Cashew nuts (soaked in water for 30 mins)
 2 tbsp Water
To make Butter paneer curry
 200 g Paneer/ Cottage cheese
 3 tbsp Butter
 ¾ tsp Kashmiri chilli powder
 1 tsp Kasoori Methi
 ½ cup Water
 ½ tsp Cumin powder
 ½ tsp Coriander powder
 1 tsp Salt
 ¼ tsp Sugar
 2 tbsp Fresh cream
 A handful chopped coriander

Directions

1

Heat Oil in the a pan, Add chopped onion, ginger and garlic and sauté until the raw smell is gone.

2

Add tomatoes, Kashmiri chilli and sauté until the tomatoes are soft.

3

Switch off the flame and let it cool down.

4

Once cooled, add whole cinnamon, cardamom , soaked cashew nuts and blend it in a blender until smooth. Add 2 tbsp of water if needed.

5

In a pan, add 2 tbsp of butter and fry the paneer until all sides are lightly brown, turning the sides appropriately . Set it aside once done

6

Heat another pan and melt butter.

7

Add Kashmiri chilli powder and combine well with butter (In low flame)

8

Add the tomato paste and 1/2 cup water to the pan and combine well.

9

Add Kasoori methi, cumin powder and coriander powder. Mix well.

10

When the curry boils, add fried paneer and combine well.

11

Let the curry cook for another 8 minutes in low flame.

12

After 8 mins, add sugar, cream and chopped coriander.

13

Served best with bread or rice

Butter Paneer