Paneer Butter Masala is a rich and delicious North Indian recipe made with aromatic spices, cream and butter.

Time: 1 hour


  • 450 gm paneer
  • 5 medium chopped tomato
  • 2 tablespoon powdered coriander seeds
  • 1 1/2 tablespoon fresh cream
  • 4 tablespoon butter
  • 2 clove
  • 2 red chilli
  • 2 teaspoon garlic paste
  • 1/2 teaspoon kasoori methi powder
  • 2 bay leaf
  • 2 teaspoon ginger paste
  • 1 teaspoon red chilli powder
  • 1 teaspoon refined oil
  • salt as required
  • 2 cinnamon
  • 1 sliced onion
  • 1 teaspoon coriander powder
  • For Garnishing
  • 1 handful coriander leaves


  • Take a pan and add three tablespoons butter with one teaspoon oil in it. Heat it over moderate flame. Add bay
  • leaves, cloves, cinnamon, dried and broken red chillies and half of the crushed coriander seeds. Saute these
  • ingredients for half a minute.
  • Now add the sliced onions and stir fry till they turn slightly pinkish in hue.Then add ginger-garlic paste. Keep
  • stirring and cook on low flame till the raw smell goes away. Add coriander powder, red chilli powder and
  • chopped tomatoes. Cook the mixture on high flame till oil leaves the masala.
  • Once the masala is cooled, puree the mixture. Heat the remaining butter in a non-stick pan over moderate
  • flame. Cook the pureed mixture for two minutes. Add paneer pieces and salt. Add half a cup of water. Cook
  • covered on low heat for five minutes.
  • Sprinkle kasoori methi and mix in lightly. Remove from heat and transfer the dish to a serving bowl. Mix in
  • cream and serve hot, garnished with coriander leaves.