· By ODM Masala
Paneer Butter Masala Recipe: Creamy Gravy in 35 Minutes
Quick answer: To make paneer butter masala, cook tomatoes, onion and cashews until soft, blend them silky smooth, then simmer that purée in butter with Kashmiri mirch powder until the fat rises at the edges. Add soft paneer, kasuri methi, garam masala and cream only in the last few minutes, and you have a creamy, mildly spiced gravy in about 35 minutes.
Paneer butter masala (also called paneer makhani or butter paneer) is the dish most of us order at a dhaba and rarely get right at home. The good news is that the restaurant version is not about secret ingredients. It comes down to three things: a smooth cashew-tomato base, the right chilli for colour, and adding the paneer and cream at the very end.
What makes paneer butter masala red, not brown?
The deep orange-red colour comes from Kashmiri mirch powder (Kashmiri red chilli powder in English), not from food colour. Kashmiri chillies are mild, so you can use a generous 1½ to 2 teaspoons for colour without making the gravy fiery. Ordinary red chilli powder is hotter, so you would have to use far less, and the gravy turns out duller. If you want the full story, see our guide on how to use Kashmiri mirch for colour, not heat.
What do you need? (Serves 4)
- 250 g paneer, cut into cubes
- 4 medium ripe tomatoes (about 400 g), roughly chopped
- 1 medium onion, roughly chopped
- 12 to 15 cashews (kaju), soaked in hot water for 15 minutes
- 1 tbsp ginger-garlic paste
- 2 green cardamom pods, lightly crushed
- 1½ to 2 tsp Kashmiri mirch powder
- ½ tsp garam masala powder
- 1 tsp kasuri methi (dried fenugreek leaves)
- 2 tbsp butter and 1 tbsp oil
- 3 to 4 tbsp fresh cream
- 1 tsp sugar, and salt to taste
How do you make paneer butter masala step by step?
- Soften the paneer. Put the paneer cubes in hot salted water and leave them for 10 minutes while you cook. This keeps them soft instead of chewy.
- Cook the base. Heat the oil and 1 tbsp butter. Add the cardamom and onion and cook for 3 to 4 minutes until soft but not brown. Add the ginger-garlic paste and cook for 1 minute.
- Add tomatoes and cashews. Add the tomatoes, drained cashews, a little salt and ½ cup water. Cover and cook for 10 minutes until the tomatoes collapse completely.
- Blend very smooth. Let it cool a little, then blend until silky. For a true restaurant finish, pass the purée through a sieve to remove tomato skins and seeds.
- Bloom the chilli. Melt the remaining butter on low heat, stir in the Kashmiri mirch for 10 seconds only, then pour in the purée straight away. This brings out a bright red colour without burning the powder.
- Simmer. Cook on low for 8 to 10 minutes, stirring often, until butter shines at the edges. Add water a little at a time for the thickness you like.
- Finish. Add the sugar, kasuri methi crushed between your palms, and garam masala. Add the drained paneer and simmer for 2 minutes. Turn off the heat and stir in the cream.
Why did my gravy go wrong?
| Problem | Likely cause | Fix |
|---|---|---|
| Too sour | Very tart tomatoes or purée not cooked enough | Simmer longer and add a pinch more sugar |
| Dull brown colour | Hot chilli powder, or powder burnt in the butter | Use Kashmiri mirch and bloom it on low for just 10 seconds |
| Grainy texture | Cashews or tomato skins not fully blended | Blend longer and strain the purée |
| Rubbery paneer | Paneer boiled in the gravy too long | Soak it in hot water first and add it at the end |
| Cream splits | Cream added on high heat | Switch off the heat before stirring in cream |
Why do whole, pure spices matter here?
This gravy has very few spices, so each one shows. A small amount of fragrant garam masala and crushed green cardamom gives that familiar restaurant aroma. ODM spices are handpicked and packed with no artificial colours, no fillers and no preservatives, so the red you see in your kadai comes from the chilli itself. If you enjoy paneer, try our tandoori paneer tikka recipe next.
FAQ
What is the difference between paneer butter masala and shahi paneer?
Paneer butter masala is usually tomato-forward, slightly tangy-sweet and bright orange-red. Shahi paneer is usually milder and paler, with more onion, cashew, cream or curd and a stronger cardamom aroma.
Can I make it without cream?
Yes. Blend 6 to 8 extra cashews with a little milk and stir that in at the end. It gives a similar richness.
Can I use regular red chilli powder instead of Kashmiri mirch?
You can, but use only about ½ teaspoon because it is much hotter, and the colour will be less vivid.
For that deep restaurant colour without the extra heat, try ODM Kashmiri Mirch Powder in your next paneer butter masala.