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  • Writer's pictureSonalika Singhania

Paneer Butter Masala🥘

Well everyone loves paneer butter masala. Few of the guilty pleasures in life! This is the ultimate paneer butter masala recipe which has a smoky touch to it🤩



This is enough for 8 people

  1. Paneer - 500gms cut in cubes

  2. Butter - Lots of it!

  3. Oil

  4. Bayleaf - 2

  5. Big cardamom (Alcha) - 1

  6. Cinnamon(Dalchini) - 2 sticks

  7. Garlic cloves - 12 cloves

  8. Garlic -3-4 cloves finely chopped

  9. Onions - 3 big roughly chopped

  10. Tomatoes - 1/2 kgs chopped

  11. Water - 1 glass

  12. Salt

  13. Coriander powder - 2 Tsp

  14. Turmeric powder - 1/4 Tsp-1/2 Tsp

  15. Cashews - 12 pieces

  16. Ice cubes - 4

  17. Milk - 1/2 glass

  18. Ginger - 1 Tbsp

  19. Onion - 1 Finely chopped

  20. Kashmiri Red chilly powder -2 tsp

  21. Kasuri methi - 2 Tbsp

  22. Coal piece



In a nonstick kadhai add 1 Tbsp oil and 2 Tbsp butter. Add whole spices-cinnamon, alcha and bayleaf. Now add roughly chopped onions and garlic cloves.

Cook them for some while probably for about 5-8 mins until the onions are a bit brown. Now add the chopped tomatoes to the onions.

Cover and cook them for 5 mins until they are soft. Add coriander powder, turmeric powder, kasuri methi and cashews. Mix them and again cook them for 2 mins. Now add a glass of water. Cover and cook for 5 mins.

The next step is to let the tomato onion mixture completely cool down. Blend them into the puree with ice cubes. Ice helps in retaining the colour.

In another kadhai add 3 spoons of butter and 1/2 tbsp oil. Add the chopped garlic and finely chopped onions. Cook them until they are brown. Add 2 tsp Kashmiri chilly powder.

Now again add 1 tbsp kasuri methi. Add the puree into it.

Simmer it for 2 mins. Now add 1/2 glass of milk into the gravy. Mix it really well and add paneer cubes.

Cover it with a lid and cook for 5 mins. It will be really creamy. Now turn off the flame. Now in the center place a steel bowl and add 1 spoon of butter. Meanwhile the butter melts burn the coal piece. Put the coal piece in the steel bowl with butter and immediately cover and let it sit for 5 mins.

Now sieve the butter using a strainer into the sabji.

Garnish it with some cream on top and serve it hot just like served in a restaurant! Your restaurant style paneer butter masala is ready!

P.S.- I could not do the justice to the sabji with the picture! The actual colour is much more beautiful than this🙈



As such there are no notes for this sabji but,

  1. You can add ginger and green chilly while making the gravy with the onions.

  2. If you do not like too much smoky flavour avoid straining the butter in the sabji.

  3. Butter is the key ingredient so be generous while adding butter. The mentioned quantities are enough.

  4. Kasuri methi is also very essential.

  5. I have used amul malai paneer for this recipe. You can definitely use homemade paneer.


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