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Paneer butter masala | How to make paneer butter masala recipe with video

Paneer butter masala which is also called as Paneer Makhani is a popular North Indian gravy made from cottage cheese (paneer cubes) cooked in smooth flavorful gravy
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast, lunch, Side Dish
Cuisine Indian
Servings 4
Calories 250 kcal



    To saute & grind:

    • 1 tbsp oil
    • ½ big onion
    • 4 tomatoes
    • 4 cashews
    • ½ tsp salt


    • 2 bay leaves
    • 3 cloves
    • 2 cardamoms
    • 1 cinnamon stick
    • ¾ tsp Kashmiri chilli powder

    Other ingredients:

    • 1 tbsp butter
    • 250 gm paneer
    • 1 tsp ginger garlic paste
    • 4 cashews optional
    • 1 green chilli
    • 1 cup water approx.
    • 1 tsp salt as per taste
    • ½ tsp sugar
    • ¼ tsp pepper powder
    • 1 tsp kasuri methi

    To garnish:

    • 1 tbsp fresh cream
    • ½ tsp butter



    • Wash and chop tomatoes.
    • Chop onion. I use only half of the big onion along with tomatoes for this gravy. Authentic recipe uses only tomatoes for this Makhani gravy, which I feel sour.
    • Chop paneer into medium size cubes.
    • I use homemade fresh milk cream. It’s very easy to make at home. Collect the malai(top fat layer) formed from boiled milk and store in the fridge in a tight container. When you need fresh cream to take a tablespoon and blend using the small jar in a mixer. Fresh cream is ready. Or you can beat fast with a fork.


      How to make Makhani gravy:

      • Heat oil in a pan, add onion, saute nicely.
      • Add chopped tomatoes and half a teaspoon salt to cook tomatoes fast.
      • Now add cashews, cover with a lid and cook for five minutes until tomatoes become soft and mushy.
      • Let this base masala cool down and grind them into a fine paste without adding water.
      • Keep this ready.

      How to make gravy:

      • Heat butter in a kadai, add the whole spices and let them fry in butter to get a nice aroma.
      • Add ginger garlic paste, saute nicely to remove the raw flavor. If you don’t have ginger garlic paste ready add a piece of ginger and 4 garlic pods along with onion & tomato while making makhani masala.
      • Add few cashew nut bits and fry with ginger garlic paste.
      • Now add chopped green chilli.
      • When there is a nice Aroma from GG paste and green chillies add the ground tomato puree we prepared.
      • Cook the Makhani masala nicely until you get a wonderful orangish red color.
      • Add chilli powder. I do not have Kashmiri Red Chillies, so I used Kashmiri Chilli powder to get a nice color. If you have Kashmiri chillies you can use them while making the Makhani masala puree and reduce red chilli powder quantity.
      • Add around a cup of water and mix with the masala to get the correct consistency. the gravy should have a semi-thick texture hence add water accordingly. since we add cashew nut paste, the masala tends to get thickened after cooking.
      • Now add salt required for the masala. you can add a quarter teaspoon of pepper powder( optional) at this stage.
      • Cover with the lid, cook the gravy for five minutes in medium flame.
      • After 5 minutes open the lid, now the gravy is cooked well, and add crushed Kasuri methi. Kasturi methi gives a nice aroma to the gravy.
      • Add chopped paneer cubes. If you use store bought paneer then put them in warm salted water for a minute, squeeze them gently and use in the gravy.
      • Finally, add fresh cream and mix with the masala. after adding paneer and fresh cream don't cook the gravy for more than 3 minutes.
      • Paneer Butter Masala is ready to serve with roti, naan or any Indian bread items. It tastes great with pulao items also.
      • You can add a blob of butter just before serving.


      Tips/notes: 1. Adding Cashew nut bits give nice feel while eating the butter masala. 2. You can avoid onions and use only tomatoes to make the puree. 3. Adjust the spice level to suit your needs. If you are using Kashmiri chillies while grinding the masala then reduce the chilli powder quantity. 4. Cooking tomatoes fully is an important step before grinding the paste. If tomatoes are not cooked properly then the masala may give a raw flavor.


      Calories: 250kcal
      Keyword butter paneer gravy, paneer butter masala, paneer butter masala recipe video
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