Butter Paneer Masala

When you are craving something ethic, cheeses, and spicy but you don’t have time to create a huge feast, then why not make this Butter Paneer Masala.

This is the same skeleton I use when I am making butter chicken which is slightly adapted for paneer. When using paneer, there is no need to pre-marinade; just add the paneer cubes to the gravy and simmer for a few minutes.


Butter Paneer Masala


  • 2 bay leaves
  • 1 inch cinnamon stick
  • 4-5 cloves
  • 2-3 cardamon pods
  • 1 tsp whole cumin
  • 15-20 cashews, soaked in milk or water
  • 1 tsp sugar
  • 2 tsp chili powder
  • 1 tsp Kashmiri chili powder, for color, optional
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp turmeric
  • 2 tsp salt
  • 2-3 tsp Kasuri methi leaves
  • 1 onion, roughly chopped
  • 2 tomatoes, roughly chopped
  • 2 garlic cloves, cut in half
  • 1 inch ginger, roughly chopped
  • 2 red chili, split
  • 1-2 tbs butter
  • 200 g paneer, cubed
  • 2-3 tbs cream
  • 1/4 cup chopped cilantro for garnish


  1. In a deep pot heat butter
  2. Add cinnamon stick, cloves, cardamon pods, cumin seeds to butter and saute until fragrant
  3. Add red chili, garlic, and ginger and cook until fragrant
  4. Add onion, then tomatoes, then softened cashew in milk or water, and cook for about 20 minutes. Until tomatoes and onions are soft
  5. While tomatoes are simmering cube up paneer
  6. After tomatoes are after remove cardamon, cinnamon, cloves from the tomato mixture and blend in a blender
  7.  Return empty deep pot back to stove and heat 1 tbs butter
  8. After butter had melted add Kashmiri powder and bay leaves and cook until fragrant
  9. Pout Blended tomato mixture back into pan and add chili powder, cumin, coriander, turmeric, sugar and cook for 5 minutes
  10. Add cream, Kasuri methi and mix
  11. Add paneer and cook for 5 minutes
  12. Garnish with chopped cilantro
  13. Serve wit rice, roti, or naan and ENJOY!

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