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Paneer Butter Masala, also known as Butter Paneer or Paneer Makhani, is one of the most iconic dishes in Indian cuisine. The curry is made with a base of tomatoes, onions, cashews, and aromatic spices, blended into a silky-smooth gravy. Butter and cream lend it a rich, velvety texture, while kasuri methi and garam masala give it that unmistakable restaurant-style flavor.
Unlike spicy curries, Paneer Butter Masala is mildly spiced, slightly sweet, and creamy, making it a universal favorite — especially among kids and those new to Indian food. The soft, buttery paneer cubes soak up the luscious gravy, creating a melt-in-the-mouth experience.
It pairs perfectly with naan, butter roti, paratha, or jeera rice, and is often the centerpiece of festive meals, parties, and celebratory thalis.
Make Gravy Base
Heat 2 tbsp butter in a pan. Add onion, garlic, ginger, and sauté until onions soften.
Add tomatoes, cashews, and green chili. Cook until tomatoes are mushy.
Cool mixture and blend into a smooth puree. Strain for a silky texture.
Cook Curry
Heat 1 tbsp butter + 1 tsp oil in the same pan. Add Kashmiri chili powder, cook for 30 seconds.
Add the tomato-onion-cashew puree. Cook 6–7 minutes until oil separates.
Stir in coriander powder, garam masala, salt, and sugar. Mix well.
Add water and simmer for 5 minutes.
Finish with Paneer & Cream
Add paneer cubes and kasuri methi. Simmer for 2 minutes (don’t overcook paneer).
Stir in cream for richness.
Serve
Garnish with cream swirl and coriander leaves. Serve hot with naan, butter roti, or jeera rice.
Use Kashmiri red chili for deep red color without excessive heat.
Soak paneer in warm water for 10 minutes before adding — keeps it soft.
Always strain gravy after blending for restaurant-style smoothness.
Balance flavors with a touch of sugar or honey if tomatoes are too tangy.
Add a little extra butter at the end for a richer taste.
No. Shahi Paneer is slightly sweeter, made with more nuts and cream, while Paneer Butter Masala uses more tomatoes and has a tangy-creamy balance.
Yes. Replace paneer with tofu, butter with vegan butter, and cream with cashew cream.
It may not have cooked enough after blending. Always simmer the puree until oil separates.
Yes. Make the gravy in advance and refrigerate. Add paneer and cream just before serving.
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