The easiest way to make a tasty paneer butter masala – let’s see how to prepare paneer butter masala.


  • Panner – 200 gm
  • Oil – 50 ml
  • Onion – 3 Medium size
  • Tomato – 3 Medium size
  • Green chili – 2
  • Coriander leaves – Few
  • Ginger Garlic paste – 1 tablespoon
  • Butter – 2 tablespoon
  • Cumin – 1 tablespoon
  • Turmeric powder – 1/4 tablespoon
  • Chili powder – 1/2 tablespoon
  • Garam masala powder – 1/4 tablespoon
  • Coriander powder – 1 tablespoon
  • Salt – 3/4 tablespoon
  • Cashew nuts – 10
  • Water – 50 ml

Things to be done before we start cooking

Before we switch on our stove – lets prepare some basic things. This will help us greatly.

  1. Chop 3 medium sized tomatoes and onions and keep them separately.
  2. Take 100 grams of ginger and garlic and grind them well. Keep the paste for future use.
  3. Get 10 cashew nuts, grind them into a fine paste by adding 3 table spoons of water – (using mixer grinder)
  4. Paneer 200 gm – chop them into small cubes.

Steps to Prepare

Place a suitable size pan on the small burner. Keep the flame in HIGH.

Add 50 ml oil to the pan and let the oil heat and boil well.

(a) Take the already chopped onions (3 medium sized) and add it to the pan with boiling oil.

(b) Then add 2 green chilis.

(c) Stir fry the onions and green chili together for 15 seconds. No need to deep fry them

(d) Take 3 medium sized chopped tomatoes and add them to the pan.

(e) Add 1 table spoon of ginger garlic paste.
Ginger (100 gm) + Garlic (100 gm) – made into a paste.

After adding ginger paste, start stirring continuously for 1 minute.
After 1 minute of stirring, cover the pan with a lid – and then turn the flame to LOW.
Let the contents in the pan boil and cook for 2 minutes.

After two minutes, remove the lid – gently stir the contents – OFF the flame.

Add the contents in pan to a big jar of the ‘mixer grinder’.

Using mixer, grind the contents till they become a paste. Keep it aside as of now.

(a) Add 1 table spoon of butter to the pan.

(b) Immediately, add 1 table spoon cumin. Stir gently for 15 seconds in HIGH flame.

Empty the paste from jar to the pan which has butter and cumin in it – now  turn the flame to LOW.

  • Add a little of coriander leaves.
  • Add turmeric powder – ¼ table spoon.
  • Add red chili powder – ½ table spoon
  • Add coriander powder – 1 table spoon
  • Add Iodized salt – ¾ table spoon

Stir the contents gentlyso as to mix all the masalas well with the paste of onion/tomato.

Close the pan with a lid and in low FLAME let the contents cook for approximately 5 minutes.

Remove the lid, then add cashew nut paste to the pan. And start mixing the contents well. Adding these cashew nut paste will give thickness to our gravy and will taste so well. We can also add milk (100 ml) if we don’t want to add cashew nut. The choice is ours. Add cashew nut paste or milk.

After adding cashew nut paste, add the small cubes of paneer to pan.

Stir gently to mix the masala and paneer well.

Now add 50 ml of water – mix them gently and stir constantly for 20 seconds.

Add Garam Masala (1/4 table spoon) after adding water. Stir gently to mix the masala well.

Close the lid, let the contents to cook well for 5 minutes. Please keep the flame in LOW.
After 5 minutes, remove the lid.

(a) Now add another 1 table spoon of butter.

(b) Add 1 table spoon of tomato sauce. (if we don’t need sauce, we can avoid it)

Garnish with coriander leaves – the dish is ready to be served.
Tastes Good as a side Dish –
This will be a good side dish for roti, parotta, butter naan.

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