பன்னீர் பட்டர் மசாலா
பன்னீர் பட்டர் மசாலா is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by HomeCooking Tamil on YouTube.
Prep: 20 min | Cook: 27 min | Total: 57 min
Cost: $5.70 total, $1.42 per serving
Ingredients
- 250 g Paneer (cut into 1‑inch cubes)
- 2 Tbsp Unsalted Butter (cut into pieces)
- 1 Tbsp Vegetable Oil (neutral‑flavored)
- 1 large Onion (finely chopped)
- 2 medium Tomatoes (blended into puree)
- 1 tsp Ginger‑Garlic Paste (store‑bought or homemade)
- 2 Tbsp Cashews (soaked 10 min then blended to a smooth paste)
- 2 Tbsp Fresh Cream (heavy whipping cream)
- 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 1 tsp Garam Masala
- 1 tsp Red Chili Powder (adjust to heat preference)
- ½ tsp Turmeric Powder
- 1 tsp Coriander Powder
- to taste Salt
- 1 tsp Sugar (balances acidity)
- 1 cup Water
Instructions
Prepare Ingredients
Finely chop the onion, blend the tomatoes into a smooth puree, and soak the cashews in warm water for 10 minutes before blending them into a paste.
Time: PT10M
Blend Cashew Paste
Drain the soaked cashews and blend with a splash of water to make a smooth paste; set aside.
Time: PT5M
Heat Fat
Place the kadai over medium heat, add butter and oil, and let the butter melt completely.
Time: PT2M
Temperature: Medium heat
Sauté Onions
Add the chopped onion and sauté until golden brown, about 5 minutes, stirring occasionally.
Time: PT5M
Temperature: Medium heat
Add Ginger‑Garlic Paste
Stir in the ginger‑garlic paste and cook for 1 minute until fragrant.
Time: PT1M
Temperature: Medium heat
Spice it Up
Add turmeric, red chili powder, coriander powder, and garam masala. Stir quickly for 2 minutes.
Time: PT2M
Temperature: Medium heat
Tomato Puree
Pour in the tomato puree, mix well, and cook for 5 minutes until the oil begins to separate from the masala.
Time: PT5M
Temperature: Medium heat
Create the Gravy
Add the cashew paste, sugar, salt, and water. Bring to a gentle boil and simmer for 5 minutes, adjusting consistency with extra water if needed.
Time: PT5M
Temperature: Medium heat
Add Paneer
Gently fold in the paneer cubes, cover, and simmer for 5 minutes on low heat so the paneer absorbs the flavors without breaking.
Time: PT5M
Temperature: Low heat
Finish the Dish
Stir in fresh cream and crushed kasuri methi. Cook for another 2 minutes, then turn off the heat. Garnish with a drizzle of cream if desired.
Time: PT2M
Temperature: Low heat
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 15 g
- Fat
- 25 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy, Tree nuts
Ingredient Substitutions
- Instead of Paneer: Firm tofu
- Instead of Vegetable Oil: Canola oil, Ghee
- Instead of Tomatoes: Canned tomato puree
- Instead of Ginger‑Garlic Paste: Minced fresh ginger and garlic
- Instead of Cashews: Almond paste
- Instead of Fresh Cream: Full‑fat yogurt, Coconut cream
- Instead of Red Chili Powder: Paprika
- Instead of Sugar: Honey
Equipment Needed
- Kadai or Deep Skillet
- Blender or Food Processor
- Sharp Knife
- Cutting Board
- Measuring Spoons
- Spatula or Wooden Spoon
- Serving Bowl
Critical Steps — Do Not Skip
- Sauté onions until golden brown
- Cook tomato puree until oil separates
- Do not over‑cook paneer
- Add cream and kasuri methi off the heat
Chef Tips from the Video
- Use high‑quality butter for authentic flavor
- Crush kasuri methi between your palms to release its aroma
- For extra richness, substitute half the cream with a spoonful of butter.
Troubleshooting
Sauce is too thin
Simmer longer to reduce or add a little more cashew paste.
Sauce is too thick
Stir in a splash of water or milk to reach desired consistency.
Paneer turns rubbery
Add paneer at the end and simmer only briefly on low heat.
Storage
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Not recommended as paneer may become grainy
Room temperature: Can sit at room temperature for up to 2 hours
Make-Ahead Tips
- Prepare the tomato‑cashew gravy a day ahead and refrigerate; reheat gently before adding paneer
- Paneer can be stored separately and added just before serving
Frequently Asked Questions
What is the cultural significance and history of Paneer Butter Masala in North Indian cuisine?
Paneer Butter Masala, also known as Paneer Makhani, originated in the Punjab region during the 1970s as a restaurant‑style adaptation of traditional butter chicken, substituting chicken with paneer to cater to vegetarian diners. It quickly became a staple in Indian households and is celebrated for its rich, buttery tomato gravy.
What are the traditional regional variations of Paneer Butter Masala in Indian cuisine?
In Delhi and Punjab the dish is made with a generous amount of butter and cream, while in South Indian homes it may include a touch of coconut milk. Some regions add a pinch of kasuri methi for extra aroma, and occasional variations use yogurt instead of cream for a tangier profile.
How is Paneer Butter Masala traditionally served in North Indian households?
It is traditionally served hot with soft butter naan, tandoori roti, or steamed basmati rice, often accompanied by a side of fresh cucumber raita and a simple salad of sliced onions and lemon wedges.
On what occasions or celebrations is Paneer Butter Masala traditionally associated in Indian culture?
Paneer Butter Masala is a popular choice for festivals like Diwali and Navratri, as well as for family gatherings, birthdays, and weekend meals because its rich flavor feels celebratory yet is easy to prepare at home.
What makes Paneer Butter Masala special or unique in Indian cuisine?
Its hallmark is the silky, buttery tomato‑cashew base that balances sweet, tangy, and mildly spicy notes, creating a luxurious mouthfeel that sets it apart from other paneer curries which may be more tomato‑dry or yogurt‑based.
What are the most common mistakes to avoid when making Paneer Butter Masala at home?
Common pitfalls include over‑cooking the paneer, which makes it rubbery; not cooking the tomato puree long enough, leaving a raw taste; and adding cream too early, which can cause it to split. Follow the step‑by‑step timing to avoid these issues.
Why does this Paneer Butter Masala recipe use cashew paste instead of plain cream for thickness?
Cashew paste provides a natural, nutty thickening agent that keeps the gravy velvety without curdling, especially when the sauce is simmered on higher heat. Cream is added at the end for richness, while cashews give body.
Can I make Paneer Butter Masala ahead of time and how should I store it?
Yes, you can prepare the tomato‑cashew gravy a day ahead and refrigerate it in an airtight container. Reheat gently, add fresh paneer cubes just before serving, and finish with cream and kasuri methi for the best texture.
What texture and appearance should I look for when making Paneer Butter Masala?
The gravy should be smooth, glossy, and slightly thick enough to coat the back of a spoon. Paneer cubes should be soft and plump, not breaking apart, and the final dish should have a rich orange‑red hue with a creamy sheen.
How do I know when Paneer Butter Masala is done cooking?
The sauce is done when the oil separates cleanly from the masala and the tomatoes lose their raw acidity. After adding paneer, a brief simmer of 4‑5 minutes on low heat is sufficient; the paneer will be heated through but still tender.
What does the YouTube channel HomeCooking Tamil specialize in?
The YouTube channel HomeCooking Tamil focuses on authentic South Indian and North Indian home‑style recipes, presented in Tamil with clear step‑by‑step demonstrations, catering to everyday cooks looking for traditional flavors.
How does the YouTube channel HomeCooking Tamil's approach to Indian cooking differ from other Indian cooking channels?
HomeCooking Tamil emphasizes regional authenticity, uses locally available ingredients, and often shares cultural anecdotes in Tamil, whereas many other channels target a broader English‑speaking audience and may simplify traditional techniques.
Last updated: September 6, 2026
