Paneer Butter Masala Recipe

Prepare paneer

If using store-bought paneer, cut into 1-inch cubes. If homemade, press and cut similarly. Pat dry with paper towel to remove excess moisture.

In a non-stick pan, heat 1 tablespoon oil + 2 tablespoons butter over medium heat until shimmering.

Add paneer cubes in a single layer and lightly sauté for 2–3 minutes on each side until edges are golden. Do not overcrowd; do in batches if needed.

Sprinkle 1 tsp salt and 1 tsp crushed kasuri methi over the paneer while sautéing. Remove paneer and set aside on a plate lined with paper towel.

Make tomato-onion-ginger-garlic purée

Place chopped tomatoes, chopped onion, ginger, garlic and optional green chili into a blender. Pulse to a smooth purée. If mixture is too thick, add 2–3 tablespoons water to help blending.

Heat 3 tbs ghee (or butter) + 1 tbs oil in a heavy-bottomed pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 10–15 seconds until fragrant.

Pour the tomato-onion purée into the pan carefully (it may splutter). Stir and cook on medium-low heat, stirring occasionally, until raw smell disappears and the mixture thickens, about 12–15 minutes.

Add 1 tsp ground coriander, 1 tsp red chili powder, 1/4 tsp turmeric powder and 1/2 tsp garam masala. Stir and cook for 2–3 minutes to bloom the spices.

If the sauce looks too thick or starts sticking, add up to 150 ml water in small increments to reach a smooth, slightly thick gravy consistency. Simmer gently for 5 minutes.

Turn heat to low and stir in 120 ml heavy cream slowly to avoid curdling. Mix until sauce is smooth and uniformly colored. If you prefer a silkier texture, add 60 ml tomato puree and whisk in.

Add 1 tsp sugar and 1/2 tsp crushed kasuri methi to balance acidity and deepen aroma. Adjust salt to taste (start with the 1 tsp listed and add more if needed).

Gently add the sautéed paneer cubes into the simmering makhni sauce. Stir carefully so paneer remains intact. Simmer for 3–4 minutes so paneer absorbs flavors but does not become rubbery.

Finish with 1/2 tsp lemon juice to brighten flavors and 2 tbsp chopped fresh cilantro. Add an extra tablespoon of butter on top (optional) for a glossy finish.

Taste and adjust seasoning (salt, sugar, chili). Serve hot with naan, roti or steamed basmati rice.