Paneer Butter Masala - My Version

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Course: Side Dish
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 3 people
Author: Lathiya


  • 1 cup Paneer cubed
  • 1 cup Onion Roughly chopped
  • 2 no Tomato Roughly Chopped
  • 1/2 tsp Ginger Garlic paste
  • 5 or 6 nos Cashews
  • 1/4 tsp Turmeric powder
  • 1 tsp Red Chilli Powder
  • 1 1/2 tsp Coriander Powder
  • 1/2 tsp Garam Masala
  • 1/2 tsp Cumin Powder
  • Kasuri Methi A pinch
  • Salt As required


  • In a pan , heat 1 tsp of butter and saute' onion . When it turns translucent, add ginger garlic paste.
  • Saute' till raw smell goes. Add tomatoes.
  • Saute' till tomatoes become mushy.
    Let it cool down completely. Grind it along the cashews to smooth paste.
  • In the same pan add remaining butter. When it is hot crackle jeera seeds.
  • Then add ground onion tomato paste along with required water.
    Add all spice powders.
  • Let it cook in medium flame thoroughly. Cover the pan as the gravy splatter.Check the gravy consistency. If you want thick or flowing decide now.Add salt.
  • Now add cubed Paneer. Mix thouroughly in the gravy .
    Let it cook for 1 or 2 minutes. Before switching off the flame add kasuri methi by crushing in your fingers.
  • Switch off. Serve along with roti, or Vegetable pulao or any rice varieties.


  1. After you cube the Paneer, immerse it in warm water till using it in gravy. Do not cook for long time in gravy. This ensures Paneer remains soft.
  2. Kasuri methi is nothing but dried fenugreek leaves.
  3. Adjust water content as you prefer the gravy consistency.