Butter Paneer
Prep time
Cook time
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Most famous Indian curry, restaurant style Butter paneer or paneer butter masala, rich gravy based paneer dish
Recipe type: Maincourse
Serves: 2
  • Paneer(cottage cheese) 150 gms
  • Onions 3 +1(???...explained below !)
  • Tomato 2 small
  • Green chillies 2
  • Ginger
  • Garlic 5 cloves
  • Milk 1 cup
  • Turmeric powder ¼ tsp
  • Garam masala powder ¼ tsp
  • kitchen king less than ¼ tsp
  • kasuri methi ¼ tsp
  • Salt
  • Butter 1 tsp (optional)
  • Fresh cream 2 tsp or Unsweetened mawa (optional) 2 tsp or more
  • Cashews 5
  • Tejpatta (Bay leaf) 1
  • Cloves 2
  • Javitri (mace) just two small strands
  • Dal chini (cinnamon stick) just a bit
  1. Cut the paneer into cubes and keep them is salted water
  2. Peel and slice 3 onions
  3. Shallow fry them in 1 tbsp of oil, in a heavy bottom kadai/pan/nonstick pan, on medium flame, till evenly browned (do not char the onions)
  4. Meanwhile grind ginger garlic with little of water to make a paste
  5. Boil cashews in a cup of water for 2 min, then grind them to make cashew paste
  6. Grind tomato and green chillies and keep aside
  7. Peel and grind one onion (this explains 3+1 onions in ingredients list) with little of water and make a paste.Keep it aside
  8. Now finally grind browned onions (phew.....so much of grinding !) and keep this paste aside too
  9. Now in the pan/kadai, put some oil and saute a tejpatta , javitri, cloves, dalchini and add ginger garlic paste
  10. Saute it till the paste changes to pinkish colour, then add raw onion paste
  11. Saute it properly till onion paste turns brownish (this paste give the dense smooth texture to gravy). You can also boil the onion first and then make paste
  12. Now add browned onion paste, tomato chilly paste, salt, turmeric powder, garam masala powder, kitchen king, kasurimethi and mix properly till the oil separates out
  13. Now add cashew paste, milk, butter (optional), fresh cream/unsweetened mawa (optional) (I never use them, I prefer adding milk) and adjust the seasoning
  14. Finally add paneer cubes and mix properly
  15. Let it simmer (add some water if needed) for few minutes
  16. Garnish with coriander leaves and/or grated paneer/fresh cream and serve with roti/phulka/naan
Note:This gravy taste better if curd is used(1/2 cup), in that case reduce the quantity of tomato But since I avoid using curd and milk together in gravy, you can proceed with adding curd and skipping milk
Recipe by Sindhi Rasoi |Sindhi Recipes at http://sindhirasoi.com/2008/08/butter-paneer/