This easy to make paneer butter masala is a weekly staple at our home, we love how healthy, mess-free and extra delicious it turns out to be, just like takeout but so much better!
💌Why I Love This Paneer Butter Masala:
I learnt this Paneer Butter Masala from my mom so after immigrating to Canada it was one of the first paneer recipe I tried to make on my own and after multiple rounds I perfected it close to hers so this holds a special place in my heart, its very comforting and takes me back home! 🥹
This might sound silly but I also love that this recipe makes minimal mess in the kitchen, just uses one pot for the entire process and a blender jar that’s all you need so cleanup is easy-peasy! now who doesn’t love that?
A couple other things I love about it is that its overall a very simple curry to make, the aromatic spices along with the creaminess of the cashews is too good, the ingredients might seem a lot about once you try it you will notice that it isn’t that complex and is a very versatile curry if you wanted to change up anything, for example we add peppers to this because I love having some veggies in my curry but you can exclude this or substitute with other veggies of your liking. It’s the simplicity of this recipe that I really love!
I hope you give this a try and enjoy it just as much as we all did.
~with love, Jahnvi
🛒 Ingredients for Paneer Butter Masala:
Spices include: red chilli powder, turmeric powder and store bought kitchen king spice mix (you can replace with garam masala if you don’t have this).
📝 Substitutes on Ingredients:
- Cashews: This brings out the creaminess to the curry but in case you don’t have or eat cashews you can replace it with melon seeds or add cream towards the end once done for creaminess.
- Kitchen king spice mix: This is a all in one spice mix that can be added to any curry which gives a great hit of flavour but if you don’t have this you can replace with garam masala.
Step by Step Guide to Paneer Butter Masala:
First begin by sauteing peppers 🫑 in a pan on high heat for a couple minutes until they are lightly charred. This gives a great taste and crunch to the curry.
Prepare the Gravy 🥜🍃
- In the same pan of peppers, add butter, then add ginger garlic and green chillies and sauté for a minute,
- Toss in chopped onions, cashes and add some salt, cook until light golden or translucent.
- Add in chopped tomatoes and cook until tomatoes are soft.
- Blend the mixture into a fine smooth silky gravy.
Spice It Up 🌶️
- Heat butter in a pan, add cumin seeds, whole spices, and then pour in the gravy.
- Mix in spices: red chili powder, turmeric powder and kitchen king masala or garam masala for substitute,
- Add Kasuri methi (fenugreek leaves).
- Add in lightly cooked charred peppers then toss in the paneer and allow it to blend with the gravy.
- Adjust for salt if necessary and serve hot with roti, paratha or naan! Enjoy 🙂
Serve & Enjoy 🍛
– Garnish with a sprinkle of kasuri methi 🌿 and serve hot with paratha, roti or naan! 🥖
😍 More Paneer Recipes?
We love Paneer so check out our favourites here:
- Kadai Paneer – This one is a must, you will absolutely fall in love with it!
👋 Conclusion
I hope you enjoyed this creamy buttery paneer masala curry and feel inspired to make it in your kitchen!
Made this recipe? Please consider leaving a review or comment below. This helps more readers find my content. You can also send me a DM on my Instagram letting me know your thoughts, I’d love to hear from you 🩷
Paneer Butter Masala Restaurant Style at Home
Ingredients
- 1 butter
- 6 cloves garlic, medium chopped
- 1 inch ginger, in halves
- 5 green chillies, in halves or large slits
- 2 onions, medium chopped
- ½ cup whole raw unsalted cashews or handful
- 2 tomatoes, medium chopped
- 1 tablespoon butter
- 1 teaspoon jeera (cumins seeds)
- 1 cinnamon stick
- 3 cloves
- 3 cardamom
- 1 teaspoon red chilli powder
- 1 tablespoon kitchen king spice mix (see note 1)
- ¼ teaspoon turmeric powder
- 1 tsbp kasuri meethi (dried fenugreek leaves)
- ½ cup water to thin out gravy consistency
- 2 mixed peppers, (green and any other colour of your choice)
- 1 packet paneer (380 gms) (see note 2)
Instructions
Sauté the peppers:
- In a pan, add butter or oil and sauté peppers until charred and set aside.2 mixed peppers, (green and any other colour of your choice)
Prepare the gravy:
- In the same pan of peppers, add butter and little oil if needed and aromatics (ginger, garlic and green chillies).1 butter, 6 cloves garlic, medium chopped, 1 inch ginger, in halves, 5 green chillies, in halves or large slits
- Toss in chopped onions, cashews, salt and cook until onions are translucent.2 onions, medium chopped, ½ cup whole raw unsalted cashews or handful
- Add in chopped tomatoes and cook until they are soft.2 tomatoes, medium chopped
- Set the mixture aside and blend into a fine smooth gravy once cool.
Spice the gravy
- In the same pan, add butter, cumin seeds and whole spices.1 tablespoon butter, 1 teaspoon jeera (cumins seeds), 1 cinnamon stick, 3 cloves, 3 cardamom
- Add in the gravy prepared earlier
- Add spices to the gravy and allow it cook for a minute then add water to thin out consistency as required1 teaspoon red chilli powder, 1 tablespoon kitchen king spice mix (see note 1), ¼ teaspoon turmeric powder, ½ cup water to thin out gravy consistency
- Add in Kasuri meethi (dried fenugreek leaves)1 tsbp kasuri meethi (dried fenugreek leaves)
- Toss in the sauted peppers and the paneer into the pan and allow it blend with the gravy, adjust for salt if needed or water if required.1 packet paneer (380 gms) (see note 2), 2 mixed peppers, (green and any other colour of your choice)
Notes
- Kitchen king spice mix: This is a all in one spice mix that can be added to any curry which gives a great hit of flavour but if you don’t have this you can replace with garam masala.
- Paneer Tips: For a softer texture, soak the paneer cubes in warm water for 10-15 minutes before using. This will make them extra tender, especially if they’re store-bought paneer, which can sometimes be firm.
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