Ever wondered what's the difference between shahi paneer and paneer butter masala? This recipe clarifies that. Paneer butter masala has some more whole spices and the makhni gravy is mixed with a chunky tomato and onion masala at the end.

What is Paneer Butter Masala ?

Native to the Indian subcontinent, Paneer Butter Masala is a paneer recipe made with a rich stew of cream, tomatoes, and Indian spices. This dish is made by emulsifying tomatoes, onions, crushed cashews, clarified butter, and cream into a curry, along with paneer cubes, a variety of spices. This recipe has its origins in the creamy delicacy of Mughlai cuisine. It is typically consumed with rice, bread, and traditional Indian flatbreads like roti or naan. 

Quick and Easy Paneer Butter Masala 

It's one of the most popular and delicious homemade Indian recipes you can ever try. The perfect balance of sweet and spicy flavours, with moist and succulent paneer pieces all coated with a glossy and delicious curry.

How to make Paneer Butter Masala

1. Start by mixing the curd with all the dry spice powders in a small bowl with some softened butter, and mix till smooth. Once mixed, set the bowl aside.  

2. Heat an enamel coated cast iron sauteuse on medium low heat and add desi ghee to it. To the ghee and the whole spices add chopped ginger and crushed garlic cloves along with some slit green chillies and sliced onions.   

3. To the sauteuse add the mixed spices and curd, whole kashmiri chillies and cashew nuts with cubed tomatoes. Season the vegetables with salt and degi mirch. Add water till the vegetables are completely submerged. Cover and cook them for 12-15 minutes. 

4. Once cooked, add a few drops of kewra water to the curry, cool the vegetables and blend them into a fine paste.   

5. In a clean Dutch oven prepare the masala by adding a few cubes of butter, chopped onions, degi mirch and red chilli powder. Saute this mixture till the onions are translucent and the spices are toasted. Add chopped tomatoes and cook them with the addition of some water.  

5. Once the masala is cooked, add the blended paste into the cooked masala and mix them together. Transfer 800 grams of cubed paneer to the sauteuse and mix them. Season it with salt and kasuri methi. Balance out the mixture with some honey and fresh cream.   

5. Serve it hot with some more kasuri methi and more fresh cream.  

Expert Tips

1. The spices are mixed with the curd to prevent them from burning.
2. Make sure the cooked vegetables are cool before blending or the blender might burst open.
3. Water can be added at any point if the vegetables seem to be burning.

Paneer Butter Masala

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Category

Main Course 

Servings

5-6

Prep Time

15 minutes

Calories

550

Ingredients

Spiced Curd:-

• Curd: ½ cup
• Degi mirch: 1 tbsp
• Coriander powder: 2 tsp
• turmeric powder: ½ tsp
• Salted butter: 6 tbsp

Makhani Gravy:-

• Desi ghee: 5 tbsp
• Bay leaves: 2 
• Green cardamom: 4 pods
• Cloves: 6
• Chopped ginger: 1.5 tbsp
• Crushed garlic cloves: 6 
• Green chilli (slit): 2 
• Sliced onions: 4 
• Dry kashmiri mirch whole: 2
• Cashew nuts: 15-16 
• Tomatoes cubed: 10-12
• Salt: to taste 
• Degi mirch: 1 tsp
• Water: as required 
• Kewra water: 5-6 drops 

Tomato Masala:-

• Butter: 5 tbsp
• Chopped Onion: 2 medium
• Degi mirch: 1 tsp
• Red chilli: 2 tsp
• Tomatoes chopped: 2 
• Salt: to taste 
• Kasuri methi: 1 tbsp
• Honey: ½ tsp
• Fresh cream: 1 tbsp
• Paneer cubed: 800g

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Directions

1. Start by mixing the curd with all the dry spice powders in a small bowl with some softened butter and mix till smooth. Once mixed, set the bowl aside.
2. Heat an enamel coated cast iron sauteuse on medium low heat and add desi ghee to it. To the ghee and the whole spices, chopped ginger and crushed garlic cloves, with some slit green chillies and sliced onions.
3. To the sauteuse add the mixed spices and curd, whole kashmiri chillies and cashew nuts with cubed tomatoes. Season the vegetables with salt and degi mirch. Add water till the vegetables are completely submerged. Cover and cook them for 12-15 minutes.
4. Once cooked, add a few drops of kewra water to the curry, cool the vegetables and blend them into a fine paste.
5. In a clean dutch oven prepare the masala by adding a few cubes of butter, chopped onions, degi mirch and red chilli powder. Saute this mixture till the onions are translucent and the spices are toasted. Add chopped tomatoes and cook them with the addition of some water.
6. Once the masala is cooked, add the blended paste into the cooked masala and mix them together. Transfer 800 grams of cubed paneer to the sauteuse and mix them. Season it with salt and kasuri methi. Balance out the mixture with some honey and fresh cream.
7. Serve it hot with some more kasuri methi and more fresh cream.

Recipe Video

Recipe Note

Honey is a necessary sweetener to balance out the whole flavour of the gravy. If you want, you can also use granulated sugar by replacing honey with a similar quantity.