Punjabi Paneer Butter Masala Recipe

Punjabi Paneer Butter Masala Recipe

How To Make Punjabi Paneer Butter Masala

Indulge yourself with this wonderful North Indian butter masala, loaded with minty and spicy flavors in one paneer, for a filling meal!

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



  • 3ozpaneer,cubed
  • 2sweet onions,blended into a paste
  • 3tomatoes,blended into a paste
  • 2tspginger,chopped
  • 2tspgarlic,minced
  • 2tspgreen chili paste
  • 2tbspbutter
  • salt
  • 1tbspoil
  • ½tspturmeric
  • ½tspred chili powder
  • ½tspblack pepper
  • ½tspcumin powder
  • ½tspgaram masala
  • 1tspdalchini
  • 1bayleaf
  • 1tspcoriander powder


  1. Heat 1 tablespoon of butter in a skillet and pan-fry the paneer cubes. Once lightly browned, set aside and sprinkle salt to taste.

  2. Then, heat a pan and add oil. In this, add the bay leaf, dalchini, and onion paste and cook for 1 minute.

  3. Add the ginger, garlic, and green chili paste and cook for 1 minute on medium heat. Add the turmeric powder, coriander powder, garam masala, red chili powder, black pepper, and cumin powder and mix well.

  4. Once the spices have dissolved, add the tomato paste and salt to taste. Cook the mixture for 3 minutes on high heat to create a thick paste. To this, add 2 cups of water and boil until a thick gravy forms.

  5. Once the gravy is cohesive, add the fried paneer pieces and stir on medium heat for 5 minutes, along with butter.

  6. Serve alongside naan, rice, or roti. Enjoy!


  • Calories: 122.17kcal
  • Fat: 7.17g
  • Saturated Fat: 2.89g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 2.69g
  • Polyunsaturated Fat: 0.91g
  • Carbohydrates: 12.84g
  • Fiber: 2.38g
  • Sugar: 7.64g
  • Protein: 3.30g
  • Cholesterol: 12.59mg
  • Sodium: 460.82mg
  • Calcium: 54.69mg
  • Potassium: 332.36mg
  • Iron: 0.91mg
  • Vitamin A: 67.46µg
  • Vitamin C: 14.71mg
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