Paneer Butter Masala

This is one of those dishes that everyone loves. Back in India, I was never able to replicate the same "restaurantish" color, flavor and taste in this dish - so we always ordered it when we went out dining. Now I have learnt this secret and the results are amazing. You have to try it to see it.



400 gms Paneer, cut into 1 inch cubes
2-3 tbsp fresh Cream
1/2 tsp Sugar - Optional but tastes better
1 tblsp Kasuri Methi - This is the one that gives it that "restaurantish" taste
1 tblsp Oil / Ghee
1/4 cup Dhaniya Leaves, chopped fine
Salt to taste

Onion Paste:
1 large Onion
1/2 tsp Jeera / Cumin Seeds
1 inch Cinnamon Stick
3 Cloves
3 Green Cardamoms
1 Bay Leaf
1/2 tblsp Khus-Khus
3 cloves of Garlic - I use Garlic paste
1 inch Ginger

Tomato Paste:
3 Large Tomatoes
1/2 cup Cashews
1 tsp Garam Masala
1 tsp Kitchen King Masala - Optional but tastes better
1/4-1/2 tsp Amchur / Dry Mango Powder
1/2 Turmeric Powder
1/2-1 tsp Kashmiri Chilli Powder - gives a nice orange colour

Serves: 4-6


1. Grind onion and tomato paste separately with all the ingredients listed above to a fine paste.

2. Heat a tblsp of oil in a pan. Add onion paste and cook on medium till light brown. Keep stirring to ensure it doesn't stick to the bottom of the pan.

4. Add kasuri methi and sugar. Fry for 30-40 sec.

5. Add tomato paste. Stir well and simmer the heat. Cover and let it cook for about 10 - 15 min, stirring in between to ensure it doesn’t stick to the pan.

6. Add a cup of water and salt. Stir well. Cover and cook for another 5 minutes.

7. Adjust consistency of the gravy by adding water if you want to thin it. Adjust seasoning based on your taste. Add paneer, dhaniya and cream. Mix well but gently as rapid mixing will crumble the paneer.

8. Serve hot.


• You can shallow fry paneer pieces before you use them - if you like it that way.

• You can add milk and decrease the amount of cream.

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