How To Make Authentic Indian Paneer Butter Masala

Paneer butter masala is one of those dishes that everyone in India knows. It is often ordered at restaurants, but once you make it at home, you realise it is not that hard. The gravy looks rich and creamy, but it comes mostly from tomatoes, butter, and a little cream at the end. It’s that mix of mild spice, a bit of sweetness, and a silky sauce that makes it so special.

The paneer stays soft because it’s added only after the gravy is cooked well. The sauce is made by cooking onion, tomato, ginger, and garlic together and then blending it smooth. You can smell the butter and kasuri methi when it starts to thicken, and it fills the kitchen with that restaurant-style aroma that makes you feel hungry even if you just ate.

Every house makes it a little different. Some make it more spicy, some add more cream, and some like it sweeter. But all of them taste comforting. The colour is bright orange, and when you spoon it over rice or dip your naan in it, the flavour feels rich but not heavy.

The dish takes a little time, but most of it is slow cooking. The butter melts with the tomatoes and gives that soft texture that makes the gravy smooth. It is one of those meals that make a weekend lunch or dinner feel special without needing too much work. Once you make it once, you remember how to do it without even checking the recipe again.

Paneer butter masala tastes good hot, straight from the pan. It also keeps well for the next day, and sometimes it tastes even better when the flavours settle in. It’s that one curry everyone enjoys; simple, creamy, and full of warmth.