Paneer Butter Masala

READY IN: 40mins
Recipe by crazy cook

I borrowed this recipe from my North Indian friend. This goes well with naans, phulkas, fried rice & pulaos this dish is calcium rich as it contains paneer.

Top Tweak by Amna81

What a great recipe! I did not have kasuri methi (fenugreek) so I used chinese cabbage leaf instead. I also added a tablespoon of tomato ketchup with the tomato puree. And I used one cup skim milk and one cup water instead of 2 cups water. The end result was simply finger licking good (literally). My husband licked the gravy off the plate with his finger!

Ingredients Nutrition


  1. Grind the chopped onions, garlic & ginger into a coarse paste. Keep it aside.
  2. Heat 1/2 tbsp butter in a heavy bottom pan.
  3. Add cinnamon, cloves, bay leaf and cardamom.
  4. Fry 4 seconds.
  5. Now add the paste (onion, ginger, garlic coarse paste with less or no water).
  6. Fry it till golden brown.
  7. Add all the dry powders, sugar, tomato puree; fry for 2 minutes.
  8. Now add 2 cups water,reduce heat to low let the gravy simmer for 8 minutes.
  9. Now mix in cream, rest of the butter, kasuri methi & paneer.
  10. Also the salt as per taste.
  11. Cook till paneer is soft.
  12. Serve hot garnished with chopped coriander.
  13. One can substitute milk for cream if diet conscious.

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