There’s something deeply comforting about a bowl of warm, creamy Paneer Butter Masala its rich tomato-cashew base clings lovingly to tender cubes of paneer, while buttery aromas fill the air. This dish isn’t just popular at Indian restaurants; it’s one of the most searched-for vegetarian curries across the globe, thanks to its balanced mix of spice, creaminess, and crowd-pleasing flavor.
What makes this recipe truly special is how it brings restaurant-style taste to your home kitchen without fuss. The slow-sautéed onions, aromatic whole spices, and a silky paste made from tomatoes and cashews come together effortlessly with everyday pantry masalas.
A splash of cream at the end adds that signature finish luxurious but never overpowering. This was one of the first dishes I learned to cook for my family during Diwali, and it’s been a requested favorite ever since.
It’s indulgent yet light enough to enjoy regularly especially when paired with homemade Garlic Naan or a refreshing Cucumber Salad.
Fun fact: paneer is high in protein and calcium, making this dish not only satisfying but a smart vegetarian choice for balanced meals.
I’d love to hear how you make it your own extra spicy, more creamy, or even with tofu? Share your version below!
What Makes This Paneer Butter Masala a Regular at My Table!
Here’s why this recipe keeps coming back in my kitchen and why I think you’ll love it too:
- It’s Nearly Foolproof: I’ve made it so many times and it turns out delicious every single time. Even with little tweaks, it’s hard to mess up.
- Perfect for Any Occasion: It works beautifully for family dinners, small get-togethers, or even cozy weekday meals. Fancy enough for guests, easy enough for me.
- Cashew or Almond It Still Works: Once, I didn’t have cashews and used almonds instead. The curry was still rich, creamy, and full of flavor proof that the recipe is forgiving.
- Even Picky Eaters Approve: The smooth texture and balanced spices make it a favorite with both kids and adults in my home. No leftovers ever.
- Comforting Yet Nutritious: Paneer is loaded with protein and calcium, so this dish feels indulgent and wholesome—a rare combo that I totally appreciate.
Paneer Butter Masala Recipe
Equipment
- Heavy-bottomed pan or kadhai
- Mixer grinder or blender
- Knife and chopping board
- Measuring Spoons and Cups
- Bowl for soaking cashews
Ingredients
For masala paste:
- 2 tbsp oil
- 2 tbsp butter
- 5 cloves
- 2 pods cardamom
- 2 onion sliced
- 2 clove garlic
- 1 inch ginger
- 3 tomato sliced
- 15 cashew
For curry:
- 2 tbsp oil
- 2 tbsp butter
- 1 bay leaf
- 1 chilli
- 1 onion finely chopped
- ½ tsp turmeric
- 1 tsp chilli powder
- ¾ tsp coriander powder
- ¼ tsp cumin powder
- ½ garam masala
- 1 tsp salt
- 1 cup water
- 2 tbsp cream
- 16 cubes paneer
- 1 tsp kasuri methi
- 2 tbsp coriander finely chopped
Instructions
- Heat oil and butter in a pan, then sauté cloves, cardamom, onion, garlic, and ginger.
- Add tomatoes and cashews, cook until soft, then blend into a smooth paste.
- In the same pan, heat oil and butter again, and add bay leaf and green chili.
- Add finely chopped onion, sauté until golden, then stir in all powdered spices.
- Pour in the masala paste, mix well, and cook until the oil starts to separate.
- Add water and bring the curry to a simmer; then add paneer cubes.
- Stir in cream, crushed kasuri methi, and chopped coriander.
- Let it simmer for 2–3 minutes and serve hot with naan or rice.
Nutrition
Smart Variations For Paneer Butter Masala (Beyond the Basics)
- Try a Coconut Cream Finish:
If you’re avoiding dairy or just want a lighter version, swap out the regular cream for thick coconut cream. It adds a subtle sweetness and a South Indian twist to the classic North Indian flavor. - Add Blanched Green Peas:
Throw in a handful of lightly blanched peas toward the end. It adds a pop of color and a slight sweetness that pairs beautifully with the richness of the curry. - Use Ghee for Extra Depth:
Instead of butter, try using pure desi ghee for sautéing the spices and onions. It brings a deeper, nutty flavor that elevates the entire dish without changing the core taste. - Spice-Boosted Version:
For those who love heat, temper a few dried red chilies in oil and drizzle over the curry just before serving. It not only enhances the flavor but also gives that gorgeous restaurant-style finish. - Smoky Dhungar Twist:
Place a hot coal in a small bowl inside the finished curry, drop a bit of ghee on it, and cover for 2 minutes. It gives the curry a deep, smoky aroma just like the tandoori restaurants do. - Nut-Free but Still Creamy?
Blend boiled potato or white pumpkin into the masala instead of cashews if you’re cooking for someone with nut allergies. It keeps the curry thick and smooth without sacrificing richness.
Quick Questions?
1. Can I use store-bought paneer?
Ans: Yes! Just soak it in warm water for 10 minutes before using it makes it softer and more flavorful in the curry.
2. How can I make it less spicy for kids?
Ans: Skip the green chili and reduce red chili powder. Add a bit more cream or milk to mellow it out.
3. Can I freeze Paneer Butter Masala?
Ans: You can freeze the curry base (without paneer). When reheating, add fresh paneer cubes to keep the texture perfect.
4. Can I use tomato puree instead of fresh tomatoes?
Ans: Absolutely just use ¾ cup of puree for every 3 medium tomatoes. It saves time and gives a smoother consistency.
5. Is this recipe good for meal prep?
Ans: Yes! Make the masala paste ahead and refrigerate it stays fresh for up to 3 days and cuts cooking time in half.
6. What’s the secret to restaurant-style flavor?
Ans: Use butter and a bit of ghee, blend your gravy until silky smooth, and don’t skip kasuri methi it’s the real game-changer!
