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+ servings

Butter Paneer Masala

Butter Paneer Masala is a rich entre made with Indian cheese and a creamy sauce. This dish is tasty when served over white rice or with Naan or Tandoori Roti.
Course Main Course
Cuisine Indian
Keyword Kid Friendly, Paneer Dish, Party Food
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 people


  • 1/2 lb paneer cubed in byte size
  • 2 medium tomatoes
  • 1 green chili
  • 1/4 inch ginger
  • 1/2 cup green peas
  • 1/2 cup yogurt, whipped curd, dahi
  • 2 tbsp oil
  • 1/8 tsp asafetida hing
  • 1 tsp cumin seeds jeera
  • 1 tbsp coriander powder dhania
  • 1/2 tsp turmeric haldi
  • 1/2 tsp red chili powder
  • 2 bay leaves tajpat
  • 1 tsp salt
  • 1/2 tsp garam masala
  • 1 tsp corn starch
  • 1 tsp sugar, optional
  • 2 tbsp cilantro finely chopped hara dhania


  • Deep-fry the paneer on low-medium heat until the paneer has a little golden- brown color. Set aside.
  • Blend tomatoes, green chilly and ginger to make a puree.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away oil is ready. Add hing and cumin seeds.
  • After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and bay leaves. Cook for about 4 minutes on medium heat. Tomato mixture will start to leave the oil and will reduce to about half in quantity.
  • Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
  • To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy.
  • Add the green peas and paneer. Let it cook for a few minutes until the peas are tender.
  • Add the garam masala and cilantro. Add a little sugar if the gravy is sour.


You can substitute the yogurt with heavy cream for a richer flavor.
1 tablespoon of fresh or dried methi leaves (Fenugreek leaves) can be added at the end.
Add in the yogurt powder of 4 to 5 cashews to make it creamier.
This gravy can be used in any combination of vegetables you desire.
This recipe is only a method - feel free to be creative and experiment!