Growing up, our everyday meals at home were all about simple, comforting South Indian food. But whenever we went out to eat, it felt like a treat, and Paneer Butter Masala was always our go-to indulgence. Without fail, it was the first thing we’d order. There’s something about that creamy, buttery, mildly spiced gravy that makes it irresistible.
Today, I felt like bringing that restaurant-style indulgence into my own kitchen. Sometimes you just want to pamper yourself and your loved ones with something special. That’s when I decided to make Paneer Butter Masala at home, using a simple and quick recipe that hits all the right notes of flavour and comfort.
Ingredients:
- Butter/oil – 2 tbsp
- Cumin seeds – 1 tsp
- Bay leaf – 1
- Cinnamon – 1 small stick
- Ginger garlic paste – 1 tsp
- Onions – 2, sliced
- Tomatoes – 3, cut
- Cashews – 8-10
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Red chili powder – 1 tsp (adjust to taste)
- Garam masala – 1 tsp
- Salt – to taste
- Paneer – 200 gms, cut into cubes
- Fresh cream – 2 tbsp
Recipe:
- Prepare the Base:
- Heat a pan and add butter or oil.
- Toss in the cumin seeds, bay leaf, cinnamon, ginger garlic paste, and sliced onions. Sauté until the raw smell goes away.
- Add tomatoes and cashews, then cook until the mixture becomes soft and mushy.
- Blend the Gravy:
- Let the cooked mixture cool down a bit.
- Remove the bay leaf and blend everything into a smooth paste.
- Cook the Gravy:
- In the same pan, heat some more butter or oil. Add cumin seeds and the blended paste.
- Adjust the consistency with water and mix well.
- Add cumin powder, coriander powder, chili powder, garam masala, and salt. Stir everything together.
- Add Paneer:
- Add the paneer cubes to the gravy and let it simmer for a few minutes so they soak up the flavors.
- Finish with Cream:
- Stir in some fresh cream for that rich, creamy texture.
- Serve hot with naan, roti, or rice.
There you have it—Paneer Butter Masala, just the way we love it.
Note: In this version, I had used green chilies while preparing the gravy. However, I found it a bit too spicy, so I have not included them in the recipe. Feel free to adjust based on your spice preference!
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