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Paneer Butter Masala

Pavithra M AdigaPavithra M Adiga
An Indian style gravy 
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine Indian
Servings 3 people


  • Paneer cubes-1 cup
  • Fresh cream-1 cup Amul
  • Onion chopped -1/2 cup
  • Tomato cubes-1/2 cup
  • Ginger pieces-1 tsp
  • Garlic pieces-1tsp
  • Muskmelon seeds soaked in water-1 tbsp
  • Green chillies-2 no
  • Red chilli powder-1 tsp
  • Kashmiri red chili powder - 1 tsp optional
  • Turmeric powder-1 tsp
  • Butter -2 tbsp
  • Oil-1 tbsp
  • Mustard seeds-1/2 tsp
  • Coriander powder-1 tsp
  • Cumin or jeera powder-1 tsp
  • Garam masala powder-1 tsp
  • Salt to taste


  • Heat little oil in a kadai, add onion pieces and garlic pieces fry well.
  • Now add tomato pieces, ginger pieces, fry well. Cool.
  • Grind this mixture with soaked muskmelon seeds, green chillies, keep aside.
  • Immerse the Paneer cubes in warm water for 2 mins. Drain and keep aside.
  • Heat a thick kadai, add oil, butter, mustard seeds saute well. Now add onion tomato garlic ginger paste, saute well.
  • Add all the dry powders, salt, mix well. Reduce the flame and add cream with continued stirring and bring it to boil.
  • At the end add paneer cubes, bring it to one boil.
  • Serve hot with any Indian bread.


Do not overcook the paneer as it tends to break down into pieces. Muskmelon seeds can be replaced with cashew soaked in water or milk for rich flavor of gravy. Soak the muskmelon of atleast for 30 minutes before grinding to get  a smooth paste. Kashmiri red chili powder is optional, I have added to give orangish colour to gravy.