An Irresistible Indian Classic: Paneer Butter Masala

Paneer butter masala is the dish that made me fall in love with cooking. I remember watching my mother make it in our Mumbai kitchen — the tomatoes simmering with butter until they broke down into a rich, glossy sauce, and the cubes of paneer going in at the very end so they stayed soft. When I started cooking on my own, this was the first recipe I wanted to master. My early versions were too thin and too acidic until I learned that the secret is cashew paste! blended into the gravy, and a generous amount of butter and cream was stirred in at the end. I am not shy about the butter in this recipe, because that richness is exactly what makes paneer butter masala what it is. This version is what I now serve whenever we have guests, and it has never once failed me.

Paneer butter masala is one of the most popular Indian dishes, loved for its rich, creamy texture and deeply flavourful tomato-based sauce. It traces its roots to Punjab in the 1950s and 1960s, a period when tandoori cuisine was gaining popularity in Indian restaurants. Chefs began experimenting with paneer — India's fresh cottage cheese — and combining it with richly spiced tomato gravy, butter, and cream. The result was this indulgent, comforting curry that quickly became a nationwide favourite.

Over the years, paneer butter masala has earned its place on restaurant menus around the world. It is one of the most loved dishes by vegetarians and non-vegetarians, and it pairs beautifully with naan, rice, or roti. Whether it is a family dinner, a celebration, or just a weeknight when you want something that feels special, this is the dish that always delivers.

How to make Paneer Butter Masala?

Ingredients:

• 200 grams paneer (Indian cottage cheese), cut into cubes
• 2 large tomatoes, chopped
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons butter
• 2 tablespoons cream
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1/2 teaspoon cumin seeds
• Salt to taste
• Fresh coriander leaves for garnish

Instructions to make Paneer Butter Masala at home:

• Heat one tablespoon of butter in a pan over medium heat.
• Add the paneer cubes and shallow fry them until they turn golden brown on all sides.
• Remove the paneer from the pan and set aside.
• In the same pan, add the remaining tablespoon of butter. Once melted, add the cumin seeds and let them splutter.
• Add the chopped onions to the pan and sauté until they turn translucent.
• Add the minced garlic and grated ginger. Stir it in, and cook for another minute until the raw smell fades away.
• Add the chopped tomatoes to the pan and cook till they become soft and mushy.
• Now add the red chilli powder, turmeric powder, ground coriander, and salt to the pan. Mix well and continue to cook for a few minutes until the spices are fragrant.
• Remove the pan from the heat and let the mixture cool slightly. Then, pour into a blender and blend to a fine paste.
• Pour the blended mixture back into the pan. Add the fried paneer cubes and garam masala to the pan and mix well.
• Add cream; stir gently until everything is combined.
• Allow the Paneer Butter Masala to simmer on low heat for a few minutes, so that the flavours blend well.
• Garnish with fresh coriander leaves once done.
• Serve hot with naan bread, rice, or roti.

Enjoy the creamy goodness of Paneer Butter Masala, a true delight for your taste buds!

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