Paneer Butter Masala is a dish that’s made in different ways at dhabas and restaurants. Some places use a quick Paneer Butter Masala recipe, while others take more time. Many use ready-made gravies like makhani, onion-tomato masala, white gravy, and yellow gravy. These gravies are mixed with different spices and a little sweetness to create unique flavors. That’s why Paneer Butter Masala tastes a bit different everywhere.

But today, I’m going to show you a recipe where you won’t need to make any separate gravy or do much preparation. This is a quick and easy method, and your Paneer Butter Masala will be ready in minutes, with a delicious taste.

Ingredients For Quick Paneer Butter Masala

• • • 4 tomatoes
    • 8-10 garlic cloves
    • 1-inch ginger
    • 2 tablespoons coriander stems
    • 1 green chili
    • 1.5 tablespoons Kashmiri red chili powder
    • 1 tablespoon coriander powder
    • 1/2 teaspoon cumin powder
    • 15 cashews (soaked for 15-20 minutes)
    • 1/2 kg paneer (cut into cubes)
    • 1 teaspoon cumin seeds
    • 3 green cardamoms
    • 1/2 inch cinnamon stick
    • 1 bay leaf
    • 1 tablespoon finely chopped garlic
    • 1 green chili (chopped)
    • 3 medium onions (chopped)
    • 1/4 teaspoon turmeric powder
    • Salt to taste
    • 2 tablespoons butter
    • 3-4 tablespoons fresh cream
    • 1 teaspoon kasuri methi powder
    • 1 teaspoon garam masala
    • Fresh coriander leaves (for garnish)

How to Make Quick Paneer Butter Masala

Prepare the Gravy:

First, blend tomatoes, garlic, ginger, coriander stems, green chili, Kashmiri red chili powder, coriander powder, cumin powder, and soaked cashews into a smooth paste without adding any water.

This gravy is a major part of your preparation, so grind it well.

Lightly Fry the Paneer:

Heat 1 tablespoon of oil and 1 tablespoon of butter in a pan.
Add the paneer cubes, a pinch of salt, and some Kashmiri red chili powder, and mix gently.

Lightly fry the paneer for 1-2 minutes so it retains its texture.
Remove the paneer and set it aside in a bowl.

Make the Gravy:

In the same pan, heat 2 tablespoons of oil and 1 tablespoon of butter.

Add cumin seeds, cardamoms, cinnamon stick, bay leaf, finely chopped garlic, and green chili. Sauté them well.

Then, add the chopped onions and cook on medium heat until they turn golden brown.

Once the onions are golden, add turmeric powder, Kashmiri red chili powder, and mix gently.

Add a little hot water and cook the spices for 1-2 minutes.
Now, add the pre-prepared gravy, salt, and sugar to taste.
Cook this gravy on medium heat for 10-15 minutes until the oil starts to separate from the sides.

Final Step:

Once the gravy is cooked and the oil separates, add some hot water to get your desired consistency.

Now, add the fried paneer, 2 tablespoons of butter, kasuri methi powder, garam masala, and fresh cream. Mix gently.
Cook for another 1-2 minutes and garnish with fresh coriander leaves.

Your quick and delicious Paneer Butter Masala is ready. Serve it hot with naan, roti, or roomali roti, and enjoy!

Expert Tips for Quick Paneer Butter Masala

• Blend Smoothly: Make sure to blend the tomato and spice mix into a smooth paste for a rich gravy.
• Fry Paneer Lightly: Fry the paneer just enough to keep it soft. Over-frying can make it tough.
• Cook Onions Well: Sauté onions until golden brown to add a deep flavor to the dish.
• Adjust Thickness: If the gravy is too thick, add hot water bit by bit until you get the right consistency.
• Add Spices at the End: Add garam masala and kasuri methi at the end to keep their flavor strong.
• Serve with Bread: Serve Paneer Butter Masala with naan, roti, or rice for a complete meal.

FAQs for Quick Paneer Butter Masala

Can I make Paneer Butter Masala without onions?
Yes, you can skip the onions if needed. The dish will still be flavorful, though the texture might be slightly different.

What can I use instead of fresh cream?
If you don’t have fresh cream, you can use milk mixed with a little butter, or even yogurt for a lighter option.

How do I prevent the paneer from becoming hard?
Avoid over-frying the paneer and always cook it on medium heat. You can also soak it in warm water for a few minutes before adding it to the gravy.

Is this recipe suitable for kids?
Yes, this recipe is mild and can be made less spicy by reducing the chili. It’s usually a hit with kids!

What can I serve with Paneer Butter Masala?
Paneer Butter Masala pairs well with naan, roti, or jeera rice for a complete meal.

Love this Quick Paneer Butter Masala? Try my Caramel Pudding here!