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Homemade Paneer Butter Masala

This dish features soft, fried paneer cubes simmered in a rich, velvety tomato-based sauce infused with fragrant spices and butter. The final dish has a glossy, thick consistency with a comforting aroma, combining creaminess with a hint of spice. It's a forgiving recipe that highlights simple ingredients transformed through gentle simmering and careful seasoning.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: North Indian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g paneer firm, cut into cubes
  • 2 tbsp butter unsalted
  • 1 cup onions finely chopped
  • 2 tsp ginger-garlic paste
  • 1 cup tomatoes ripe, pureed
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • 1/2 tsp cumin powder
  • 1/2 cup heavy cream
  • 1 tsp kasuri methi crushed between fingers
  • salt to taste salt

Equipment

  • Non-stick pan
  • Sharp knife
  • Wooden spatula
  • Blender

Method
 

  1. Heat a non-stick pan over medium and add butter, allowing it to melt and bubble gently.
  2. Add finely chopped onions to the pan and sauté, stirring occasionally, until they turn golden and smell sweet, about 8-10 minutes.
  3. Stir in ginger-garlic paste and cook for 2 minutes until fragrant, ensuring it doesn't stick or burn.
  4. Pour in the pureed tomatoes and cook, stirring often, for 10-12 minutes until the mixture darkens slightly and oil begins to separate, filling the air with a rich aroma.
  5. Add turmeric, garam masala, and cumin powder, stirring to toast the spices for about a minute until fragrant.
  6. Gently fold in the paneer cubes, stirring carefully to coat them with the sauce without breaking the pieces, and cook for 3-4 minutes.
  7. Pour in the heavy cream, stirring to create a smooth, velvety consistency, then simmer on low for 5 minutes to allow flavors to meld.
  8. Sprinkle crushed kasuri methi over the sauce, stir, and season with salt to taste. Cook for another minute until fragrant.
  9. Turn off the heat and let the dish rest for 2 minutes, allowing the flavors to deepen and the sauce to thicken slightly.
  10. Serve hot, garnished with fresh coriander if desired, alongside naan or rice for a comforting, rich meal.

Notes

For extra flavor, toast the spices in butter until warm before adding the onions. Fry paneer until lightly golden for added texture. Adjust spice levels to suit your heat preference. Letting the dish rest briefly enhances the depth of flavor.