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Authentic Paneer Butter Masala Recipe - The Fab Flip

Paneer Recipes | Paneer Butter Masala Recipe | Indian Paneer Recipe | Paneer Butter Masala Recipe PDF

Authentic Indian paneer butter masala recipe for beginners or any one who love vegetarian dishes.

Hey my loves !

Hope you all are doing good. I just went through my food blogs yesterday and realized that I haven't posted any vegetarian recipes yet. Seriously could I really miss that one ! My bad.

Anyways here I am with a delicious vegetarian dish which is loved by most of us . This dish is chosen over any non veg item at time when you can’t have non veg. But when it comes to a vegan person it would be his / her first choice ! Yea that’s nothing but a Paneer Dish.

Today I will be posting the most simplest and basic Paneer Butter masala recipe. This is a rich , creamy and delicious dish . You don’t need to be a pro in cooking to prepare this. It’s that simple ! I personally love the recipes which are easy to cook and calls for fewer ingredients and steps to follow.

Excited right? Let’s get started !

Authentic Paneer Butter Masala Recipe

Paneer butter masala recipe and a downloadable pdf recipe book to prepare the vegetarian dish step by step .

Prep Time : 10 minutes | Cook Time : 10 minutes | Total Time : 20 minutes


Preparation of Paneer Butter Masala -

  • 250 gms Paneer

  • 1 tbsp oil

  • 1 ½ tbsp butter

  • 2 cloves

  • 1 bay leaf

  • 1 inch cinnamon stick

  • 1 cup chopped onions

  • 1 ½ cup tomatoes

  • 12-13 cashew nuts

  • 1 ½ tsp ginger garlic paste

  • 2 green chilies

  • ¼ tsp turmeric powder

  • 1 tsp kashmiri red chilly powder

  • 1/2 tsp normal red chilly powder

  • 1 tsp coriander powder

  • 1 tsp garam masala

  • 3 tbsp cream (optional)

  • 1 tbsp kasuri methi

  • 1 cup water

  • 1 tsp sugar

  • Salt as per taste

Preparation Of Masala Gravy

  1. Heat 1 tbsp of oil in a pan.

  2. Then add the chopped onions to it and saute them until transparent in colour.

  3. Add ¼ tsp salt to the onions, saute them for a minute.

  4. Now add the chopped tomatoes and fry them together for 2-3 min.

  5. Cover and cook with in between sauteing for another 3 min until the mixture turns soft and mushy.

  6. Next add garam masala , coriander powder , red chilly powder , 12-13 cashew nuts, ½ tsp sugar.

  7. Saute them well until the masala stops sticking to the pan and oil starts separating from the mixture.

  8. Turn off the stove and let it cool completely.

  9. Next , transfer this mixture to a blender.

  10. Add ½ cup of water first and then blend the mixture to form a paste.

  11. Then add ½ cup more to the blended mixture and once again blend it completely until we get a really smooth mixture.

  12. Transfer to a bowl and set aside.

How to Prepare Paneer Butter Masala

  1. Heat 1 ½ tbsp butter in the same pan that we used before.

  2. Add cinnamon , cloves , bay leaf and saute until it releases it’s aroma.

  3. Switch the flame to low and add the ginger garlic paste and saute it until the raw smell goes away.

  4. Then pour the blended mixture into the pan and stir once.

  5. Add ½ tsp red chilli powder , salt as per taste and mix well.

  6. You can add ¼ to ½ cup water to make the required amount of masala gravy.

  7. Cover and cook the gravy until traces of oil / butter are seen on top. Make sure the gravy gets thickened up.

  8. Once it reaches the desired consistency add the paneer to the gravy and give a single mix.

  9. Now add 1 tbsp kasuri methi and give it a quick stir.

  10. Lower the flame and cover and cook for 3-4 mins.

  11. Finally add 1 tbsp of cream ( optional) and give it a mix.Check for salt and add if required.

  12. Transfer it to a bowl and garnish with some kasuri methi and 1 tsp cream(optional).

  13. Serve it hot with naan , roti or rice .

Click to download Paneer Butter Masala Recipe Pdf

Things to remember -

  • To get soft and juicy paneer soak them in hot water for 10-15 min and then drain and use it in the gravy.

  • Try using red ripe tomatoes as that provides the best flavor. Unripe tomatoes can leave behind a sour and more tangy taste.

  • Never overcook the butter masala after adding the paneer. You can switch off the flame after 3-4 min and let it sit so that the paneer soaks in all the flavors.

  • Make sure you do not burn the masala which is prepared for blending. Doing so will give a bitter taste to the gravy.

Waiting for you to try and let me know in the comments! You can also post them on Instagram by taging my official page @the_fab_flip

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