Paneer butter masala is a crowd favorite. It’s an Indian curry that is commonly prepared at home and is also popular in restaurants. As the name itself suggests, this curry is made from paneer and contains quite a lot of butter. This is not a typical spicy Indian curry at all, it falls slightly on the sweetish curry side which is what makes it unique. It’s rich and filling and tastes best with Indian flat breads like Chapati, Roti and Naan.

Preparing Paneer butter masala is easy. Continue reading if you want to know how to make this yummy curry.

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Serves: 3

Ingredients:

Preparation:

1. Cut paneer into equal sized cubes of desirable size, and set aside.
2. Heat 2 tbsp vegetable oil in a pan. Fry cloves, cinnamon, cardamom for 30 seconds. Saute chopped onion for a minute on medium flame. Then add tomato, dried red chillis, green chillis and cashews. Add a little water, cover and cook on low flame until tomatoes are soft. Turn off the flame, cool the mixture completely.
3. Transfer this mixture to a blender with 50 ml water and puree to a smooth paste.
4. Warm 2 tbsp butter in a cooking pan on medium flame. Fry cut paneer cubes for a minute, and set them aside.
5. Add remaining 3 tbsp butter to the same pan. Fry ginger garlic paste until raw smell goes.
6. Pour ground paste into the pan, fry it on low flame for 2 minutes. Pour water to adjust curry consistency, cover and cook until the gravy is fully cooked (Until you see oil release on the sides). Then add 1/2 tsp sugar and fried paneer, cover and cook for another 5 minutes until paneer is fully cooked. (Do taste for salt and make necessary adjustments)
7. Garnish with chopped coriander leaves and enjoy with hot Chapatis/Naan/Rotis.

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