Paneer Butter Masala

Paneer Butter Masala

The word “paneer” is of Persian origin. It is a fresh cheese common in South Asia, especially in Indian, Pakistani,  Afghani, and Bangladeshi cuisines.

Requirement: Blender

Preparation time: 20 minutes

Cooking time: 35 minutes


For the paste

Olive Oil – 1 tbsp

Onions – 2 Medium, roughly chopped

Tomatoes – 3, chopped

Salt as required

Garam masala powder – 3/4 tsp

Coriander powder – 3/4 tsp

Cashews – 10 to 12, cut half through it’s center-line

Red chili powder – 3/4 tsp

Sugar – 1/2 tsp or as required

Post Blending

 Panner cubes / Cottage cheese (frozen pack) – 250 g 

Butter – 1 1/2 tbsp

Cardamom – 3

Cinnamon stick – 2 inch

Cloves – 3

Ginger paste – 3/4 tsp (or ginger-garlic 1 1/2 tsp )

Chili powder – 1/2  tsp

Water – 1/2 cup or as required for consistency

Dried fenugreek leaves / kasoori Methi – 1/2 tsp

kasoori methi_IMG_2861

Coriander leaves – 2 tbsp (for garnish)

Cream – 3 tbsp

Whipping cream for Paneer Butter Masala


1. Heat a large pan with olive oil, fry onions until they turn translucent.

Chopped Onions

2. Add tomatoes along with salt , cover & cook until they turn mushy for 2-3 minutes on medium.



3. Now, add red chili powder, garam masala, coriander powder, cashews & sugar. Mix well, fry until you see that it doesn’t stick to the sides of the pan. Turn off the heat and let it cool down almost completely before you put it in a blender.

red chili powder

Garam masala

coriander powder

Cashew nuts


4. Once the above mixture is cooled, pour it into blender with 1 cup of water (add less water initially)and blend till it turns smooth and creamy.


5. After blending, in a deep wok or pan heat butter. To the melted butter add cardamom. cinnamon sticks, cloves  & fry for 2 minutes. Add ginger paste, stir again for 15 seconds. 


cloves, cardamom, cinnamon stick

ginger paste

6. Pour the mixture of blended paste puree with red chili powder and water and adjust the consistency of thickness. Cook for nearly 5 minutes on medium. Check for salt, add if necessary.

chili powder

creamy, thick


7. Add paneer, fenugreek leaves. Stir and cook for 3 minutes. Pour in cream, stir for a minute. Remove from  heat. Add in  coriander leaves or more cream if desired when serving. 

paneer cubes

kasoori methi/fenugreek leaves


Coriander leaves

8. Creamy Paneer butter masala is now gonna make you wanna prepare once more.

Paneer butter masala

Stay Healthy!