Some recipes don’t just fill your plate they fill your home with warmth. Paneer Butter Masala is one of those dishes. Rich, buttery, and deeply comforting, it’s the kind of recipe that turns any meal into something special, whether it’s a lazy Sunday lunch or a festive family dinner.
What draws people to it most is that luxurious, velvety tomato-cashew gravy that clings to soft cubes of paneer like it was meant to be.
The real charm of this dish lies in the balance the mild heat from green chilies, the tang of tomatoes, the mellow sweetness from cashews, and the depth of warming spices like cardamom, cloves, and kasuri methi. It’s indulgent without being overpowering.
What makes it even better is how approachable it is once you break it down. Making that creamy masala base at home feels like unlocking your own restaurant secret no artificial colors or store-bought shortcuts needed.
To lighten the richness, I often serve it with this crisp and refreshing Cucumber and Onion Salad, and nothing beats a glass of chilled Lemonade to cut through the buttery warmth.
It’s no surprise that Paneer Butter Masala ranks among the most searched vegetarian recipes in India. According to a recent survey, it’s one of the top three comfort dishes people crave post-work. This dish always wins hearts even the ones that usually lean toward non-veg.
Have you tried your own twist on it? Share your version in the comments, and let’s make our butter masala stories richer together.
Why This Is My Go-To Recipe?
This isn’t just a recipe I make it’s one that’s grown with me over time. From festive celebrations to cozy weekends, here’s why Paneer Butter Masala keeps coming back to my kitchen:
- A Festive Favorite That Feels Like Home: I first made this during Diwali when I was looking for something both rich and comforting. It instantly became the centerpiece of our dinner table and brought everyone back for seconds even the picky eaters.
- Fits Right Into My Weekend Ritual: There’s something therapeutic about simmering spices and stirring a creamy gravy. This dish fits right into my weekend rhythm slow, aromatic, and rewarding
- Easy to Adjust and Make Your Own: Over time, I’ve dialed the spice up or down depending on who’s coming over. I’ve even swapped paneer for tofu to suit vegan guests and no one complained. It’s that adaptable.
- Better Than Takeout And You Control the Richness: The first time I tasted my homemade version, I was shocked at how close it felt to restaurant-style except it wasn’t overly greasy or heavy. I could adjust the cream, the butter, the balance.
- A Vegetarian Dish That Feels Indulgent: Whenever I want something satisfying without going the non-veg route, this is my top pick. It’s special, soulful, and never feels like a compromise.
Punjabi Paneer Butter Masala
Equipment
- Heavy-bottomed pan or kadhai
- Blender or mixer grinder
- Knife and chopping board
- Measuring spoons
- Wooden or silicone spatula
- Serving bowl
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, then sauté cloves, cardamom, onions, garlic, and ginger.
- Add tomatoes and cashews; cook until soft, then blend to a smooth paste.
- In the same pan, heat more oil and butter, add bay leaf, green chili, and chopped onion.
- Add turmeric, chili powder, coriander, cumin powder, and salt; cook the masala base.
- Pour in the blended paste and mix well; add water and simmer.
- Stir in cream, paneer cubes, garam masala, and kasuri methi.
- Let it simmer until the paneer is soft and the gravy thickens.
- Garnish with fresh coriander and serve hot.
Nutrition Info:
| Nutrition | Value |
| Calories | 288kcal |
| Carbohydrates | 13g |
| Protein | 4g |
| Fat | 26g |
| Sugar | 6g |
| Sodium | 568mg |
Helpful Tips for Paneer Butter Masala (From My Kitchen to Yours!)
- Roast the spices first if you want depth:
For a more layered flavor, lightly dry-roast your coriander and cumin powders before adding them this wakes up their aroma beautifully without changing the base recipe. - Use ripe, red tomatoes only:
This isn’t just about color it balances out the richness of the butter and cream. Tart or underripe tomatoes can make the curry taste slightly off or too tangy. - Soak cashews for 15 minutes before blending:
If you’re short on blending power, soaking the cashews first helps you get that silky smooth gravy without graininess even in a basic mixer. - Avoid overcooking paneer:
Add paneer only towards the end and simmer for just a few minutes. It should soak up the flavors, not turn rubbery. - Kasuri methi should always be crushed:
Don’t just throw it in rub it between your palms before adding. It releases essential oils and boosts the aroma like magic. - Balance richness with a splash of hot water:
If your curry feels too thick or heavy, add a splash of hot water instead of more cream it lightens things up without diluting flavor.
Quick Questions?
1. Can I make this ahead of time?
Ans: Absolutely! Just cook the curry without the paneer, store it in the fridge, and add fresh paneer while reheating to keep it soft and flavorful.
2. Can I use store-bought paneer?
Ans: Yes, store-bought paneer works well just soak it in warm water for 10–15 minutes before adding. It helps soften the texture and improve absorption.
3. Is this recipe freezer-friendly?
Ans: The gravy can be frozen for up to a month. Skip freezing the paneer it tends to get chewy. Add fresh paneer when reheating.
4. Can I make it without cream?
Ans: Yes! You can swap cream with thick cashew paste or full-fat coconut milk. It keeps the dish rich and creamy without dairy.
5. How do I reduce the spice level for kids?
Ans: Skip the green chili and reduce red chili powder. You can also stir in a bit more cream or milk at the end to mellow out the heat.
