butter paneer masala

Butter Paneer Masala Recipe | How to Make Paneer Butter Masala – Vinis

What is Butter Paneer Masala?

Butter paneer masala is one of the most popular main course recipes of North India. Cottage cheese i.e. paneer is cooked in scrumptious gravy which has the perfect balance of flavors. Cottage cheese is fried which makes is juicy and same is cooked in rich tomato based gravy which has the hint of garlic and dried fenugreek leaves (Kasuri methi). Well an update here: recently I did the recipe without frying the paneer to keep it healthy and it was wonderful. Certainly, absolutely fresh and soft yet firm paneer is required. If your paneer is not all that soft then fry and use it.

Let’s talk about the ingredients for Butter Paneer Masala Recipe:

Butter paneer masala calls for paneer and tomatoes. To introduce some richness cashews and for the flavors, garlic and fenugreek leaves have been added. For extra smoothness heavy cream has been added. To maximize the flavors of the dish I have used homemade ginger garlic paste. It is important to process rather puree the tomatoes as shown in the recipe. Please do not take shortcuts there.

Similar recipes on the blog:

Paneer is a crowd pleaser, kids, adults, parties, wedding… it is everywhere and liked by everyone. And therefore we have a collection of paneer based curries. You can find it here. It has more than one butter paneer masala recipe, very popular palak paneer, and many many more recipes.

How to serve Butter Paneer Masala?

Certainly not with chapati! Serve it with butter naan, butter paneer masala and butter naan are meant to be together.

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How to make Butter Paneer Masala

1.This recipe serves 4 persons.

butter paneer masala

2. Wash the tomatoes and cut into big pieces. Do not cut them into small pieces otherwise, they will be mushy and ruined when blanched.

butter paneer masala

3. Boil 2-3 cups of water and add the tomato pieces to it.

butter paneer masala

4. Let the tomatoes boil for 10-12 minutes. Boil the tomatoes till they are soft and peelable. Once the tomatoes have boiled, take them out and let them cool.

butter paneer masala

5. While the tomatoes boil, fry the paneer cubes. Update: Use fresh and soft yet firm paneer and skip the frying part.

butter paneer masala

6. Peel off the skin of tomatoes.

butter paneer masala

7. Grind the de-skinned boiled tomatoes with ¼ cup soaked cashews to smooth paste.

butter paneer masala

8. In the wok/kadhai, heat 1 tbsp ghee. Add 1 tbsp butter. Do not add the butter first as it might burn.

butter paneer masala

9. Add 1 tsp of ginger paste and 1 tsp of garlic paste or 2 tsp ginger garlic paste. Cook on low flame till the raw smell goes and it turns golden which will take about half a minute.

butter paneer masala

10. Add ½ tbsp red chili powder. I used Kashmiri red chili powder (it is less hot and more redder). If you are using the regular chili powder reduce the quantity accordingly. Cook for 10-20 seconds.

butter paneer masala

11. Add the tomato-cashew paste. Cook on low flame till the oil oozes. It will take 10-12 minutes.

butter paneer masala

12. Add salt to taste, ½ tsp sugar and ¼ cup heavy cream. Cook on low flame for 2 minutes.

butter paneer masala

13. Add ½ cup water and cook for 5-7 minutes.

butter paneer masala

14. Add the fried/raw paneer cubes and let it simmer for 5-7 minutes.

butter paneer masala

15. Finish off with a handful of crushed Kasuri methi.

butter paneer masala

16. Bon appetit: Check consistency and seasoning and serve with butter naan or jeera rice.

butter paneer masala


Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Author

Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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