Paneer Butter Masala

  • Time
    30 mins
  • Servings
  • Nutrition
    700 Per Serving

If you have never had paneer butter masala before, get ready to meet your new favorite Indian dish. This dish is a vegetarian’s delight: soft paneer is cooked in a creamy tomato sauce simmered with spices. Cashew paste is the secret ingredient here that gives the sauce its velvety texture and balances out the spices with a hint of sweetness. Served with cumin scented peas pulav this meal is comforting, decadent and will satisfy a craving you didn’t even know you had yet.


Kitchen Tools

  • Large Pot
  • Small Pot
  • Blender
  • Salt
  • Butter/Ghee



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Finely dice the tomatoes and set aside. In a large saute pan over medium high heat add 1 tablespoon of butter or ghee. Add the onions, green chili and ginger-garlic paste and saute for a 4-5 minutes until onions begin to brown.

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Stir in all the spice powder as well as the Kashmiri chili powder. Toast for a minute before adding diced tomatoes. Cook down for 5-8 minutes until tomatoes are fully broken down. Meanwhile wash and drain rice.

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Stir in the cashew and milk and bring to a simmer. Lower heat to maintain and simmer and allow sauce to thicken and cook for another 10 minutes, stirring occasionally. Cut the paneer into large cubes and set aside.

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While sauce continues to cook, add 1 teaspoon of butter or oil to another pot over medium heat. Add cumin seeds and toast for a minute before adding peas and then rice in. Add 1 ½ cups water and cook as per instructions.

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Transfer cooked sauce to a blender or food processor and blend until smooth. Pour back into the pan and add in the paneer. Cook for 3-5 minutes until paneer is warmed through in sauce. (If you do not have a blender, just leave the sauce chunky).

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Remove from heat and stir in the dried fenugreek. Fluff finished rice with fork and serve with Paneer Butter masala.

Tips from Chef's