Paneer Butter Masala

paneer butter masala

Paneer Butter Masala, famously called PBM, is full flavoured, has lots of texture and is very satisfying regardless of whether you are a vegetarian or not. Paneer Butter Masala has always been a firm favorite for many people be it restaurants or home. With a blend of spices and cashew paste, and  a thick yogurt, gives the dish nice silky and creamy gravy. The Paneer Butter Msala is accompanied with fried or steamed rice, and all kinds of Indian bread like chapati, pulkas, parathas, pooris and rotis. Really, truly delicious.

1. Paneer or cottage cheese - 250 grams (cut into cubes)

2. Onions - 2 nos.
3. Tomatoes - 4 nos.
4. Ginger garlic paste - 2 tbsp.
5. Cashews - 8 to 10 nos.
6. Caraway seeds - 1/4 tsp.
7. Dry bay leaf - 2 nos.
8. Green chillies - 2 nos.
9. Cardamom - 2 nos.
10. Cloves - 3 to 4 nos.
11. Cinnamon - 1 small piece
12. Chilly powder - 2 tsp.
13. Coriander powder - 1 tsp.
14. Cumin powder - 1 tsp.
15. Garam Masala - 1 tsp.
16. Kasoori Methi - 2 tsp.
17. Yogurt/curd - 3 tbsp
18. Milk - 1/4 cup
19. Coriander leaves - handful
20. Butter - 3 tbsp.
21. Oil - 2 tbsp.
22. Salt to taste

paneer gravy

Cooking Method:

1. First soak the cashew nuts in milk keeping it aside.

2. Chop onions into big chunks and bring it to boil with little water until tender. Make a paste of onions keeping this too aside. 

3. In the mean time, combine all the dry spices together in a cup like Caraway seeds, Dry bay leaf, Cardamom, Cloves, and Cinnamon.

4. Mix all the powder spices together in a separate cup like Chilly powder, Coriander powder, Cumin powder and Garam Masala

5. By this time the onions would have become little tender, discard the water and grind it into a paste.

6. Then we need tomato puree. For that bring the tomatoes to boil, and once little tender take it out and keep it in cold water. Skin out the tomatoes and make a puree out of the tomatoes.

7. Heat oil and 2 tbsp. butter in a deep pan and add the dry spices to it. Let the oil and butter incorporate all the flavours of the dry spices.

8. Add ginger and garlic paste and saute until the raw smell disappears, but  do not burn it.

9. Add the onion paste and saute it for about 5 minutes adding salt.

10. Add all the powder spices to it and fry it for 2 minutes until everything blends well and add tomato puree.

11. Let the curry cook until oil leave to the sides to the pan.

12. Add yogurt and give it a thorough mix. Add 1 cup of warm water and let the gravy boil for the correct consistency. 

13. Grind the cashew paste in the milk and add this to the curry. Keep stirring as after adding cashew paste the curry might burn and stick to the bottom of the pan.

14. Now heat 1 tbsp of butter and fry the paneer cubes in it and add to the gravy. Crush the kasoori methi with your hand and add to the gravy. Let the gravy cook on low flame for about 5 minutes.

15. Finally garnish with corainder leaves and the Paneer Butter Masala is ready to relish like a restaurant style.

paneer masala


1. For more rich gravy, you can also add fresh cream at the end of the cooking process.
2. More butter and cashew paste can be added, depending upon once choice.
3. You can also garnish the gravy with whole cashew nut fried with butter.

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