Paneer Butter Masala

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

Time: 50 minutes


  • 300 gm paneer
  • 5 medium chopped tomato
  • 1 teaspoon powdered coriander seeds
  • 2 teaspoon sugar
  • 4 teaspoon tamarind paste
  • 4 medium finely chopped green chilli
  • 1 1/2 teaspoon garam masala powder
  • 4 pinches salt
  • 1 1/2 cup shelled,boiled peas
  • 1 1/2 teaspoon grated ginger
  • 1/2 teaspoon powdered turmeric
  • 2 teaspoon red chilli powder
  • 1 1/2 tablespoon fresh cream
  • 1 1/2 teaspoon powdered cumin seeds
  • 5 tablespoon refined oil
  • For Garnishing
  • 2 tablespoon butter
  • 1 handful coriander leaves


  • Clean and wash ginger, tomato and tamarind extract. Transfer all of them along with green chillies to a blender
  • to prepare the puree. Puree these ingredients and keep it aside in a bowl.
  • Heat a pan with oil in it over moderate flame. Fry the paneer pieces in this pan with a pinch of salt and
  • turmeric powder.
  • Heat another pan with oil in it over moderate flame. Pour the prepared tomato puree into the pan and cook for
  • a minute or two. Once the oil starts to separate from the puree, add turmeric powder, coriander powder, red
  • chilli powder, cumin powder and garam masala powder. Stir-fry the gravy until the oil is completely separated
  • from the mixture.
  • Reduce flame to low and cook for few minutes. Once it starts to simmer, add paneer pieces and pour 2 cups of
  • water. Add green peas and cover the pan with a lid. Simmer for a few minutes and remove from flame.
  • Turn off the heat and transfer Paneer Butter Masala into a serving bowl. Garnish with coriander leaves and
  • butter. Serve hot with roti, naan, rumali roti or rice.