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Paneer Butter Masala

Paneer Butter Masala

The light fluffy paneer tasted so heavenly with the sweet-spicy thick gravy. The creamy gravy was a true delight in every mouth and they formed a lovely coating over the pulao. I couldn’t get enough of it and I am sure I would be preparing them often. They are so easy to fix and cooks in no time.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course lunch, Side Dish
Cuisine North Indian
Servings 3


  • 10-15 Paneer Cubes
  • ½ cup onions finely chopped
  • 1 tbsp tomato ketchup
  • 2 tsp turmeric powder
  • ½ tbsp chilli powder
  • ¼ tbsp cummin powder
  • ½ tbsp coriander powder
  • ¼ tbsp garam masala
  • ¼ tbsp kasoori methi crushed
  • 2 tsp amchur powder (mango powder)
  • ½ tbsp ginger garlic paste
  • 2 cups whole milk
  • ½ tbsp whipped heavy cream
  • salt
  • ½ tbsp oil/stick butter


  • Throw in all the dry ingredients (except Kasoori methi) into a clean dry bowl. Mix them all well with a whisk and keep stirring while you slowly pour the milk. Avoid forming any clumps. Set them aside.
  • Heat the butter in a cooking vessel. Once they get heated up, add the onions and cook on high flame for 2-3 minutes. Once they begin to brown, pour the above made milk solution and cook till the raw smell disappears. When they milk boils, simmer the flame and add the kasoori methi and panner cubes. Cook for further 2-3 minutes and turn off the flame. Mix in the heavy cream and serve hot with roti / rice.
Keyword Paneer Butter Masala
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