Paneer Butter Masala Recipe in Tamil

Ingredients

• 1 tbsp Butter (for sautéing onions)
• 1 medium Onion (chopped)
• to taste Salt (regular table salt)
• 4 pieces Tomatoes (roughly 400 g, diced)
• 1 inch Fresh Ginger (peeled and minced)
• 2 cloves Garlic (minced)
• 5-6 pieces Cashews (optional, adds richness)
• 3.5 tbsp Butter (melted for the masala)
• 1 leaf Bay Leaf
• 1 small piece Cinnamon Stick
• 2 pods Cardamom Pods
• 0.5 tsp Garam Masala
• 1 tbsp Kashmiri Chili Powder (for color and mild heat)
• 0.5 tsp Sugar
• 0.5 cup Water (adjust for desired consistency)
• 200 grams Paneer (cut into cubes)
• 1 tsp Kasoori Methi (crushed)
• 1 tbsp Fresh Cream (for richness)

Instructions

1. Prepare Vegetables

   Finely chop the onion, dice the tomatoes, mince the ginger and garlic, and set aside the cashews.

   Time: PT5M

2. Sauté Onion

   Melt 1 tbsp butter in the saucepan over medium heat, add the chopped onion and a pinch of salt, and sauté until the onion turns translucent.

   Time: PT6M

   Temperature: Medium

3. Cook Tomatoes and Aromatics

   Add the diced tomatoes, minced ginger, minced garlic, and the whole cashews to the pan. Cook, stirring occasionally, until the tomatoes soften and break down.

   Time: PT10M

   Temperature: Medium

4. Cool and Grind Base

   Turn off the heat and let the mixture cool for about 5 minutes. Then transfer to a blender or food processor and grind to a fine, smooth paste.

   Time: PT7M

5. Second Tempering

   In the same saucepan, melt 3‑4 tbsp butter over medium heat. Add the bay leaf, cinnamon stick, and cardamom pods; fry for a few seconds until fragrant.

   Time: PT3M

   Temperature: Medium

6. Add Paste and Spices

   Stir in the ground onion‑tomato paste, then add garam masala, Kashmiri chili powder, sugar, and salt. Pour in ½ cup water, cover, and let the masala simmer on low heat for about 12 minutes, stirring occasionally.

   Time: PT12M

   Temperature: Low

7. Add Paneer and Kasoori Methi

   Gently fold the paneer cubes into the simmering sauce, sprinkle the crushed kasoori methi, and cook for another 4 minutes until the paneer is heated through.

   Time: PT4M

   Temperature: Low

8. Finish with Cream

   Stir in 1 tbsp fresh cream, turn off the heat, and give the curry a final gentle mix.

   Time: PT1M

Nutrition Facts

Calories

360

Protein

15g

Carbohydrates

12g

Fat

25g

Fiber

2g

Ingredient Substitutions

• Instead of Butter: Ghee, Oil
• Instead of Fresh Ginger: Ginger paste
• Instead of Butter: Ghee
• Instead of Kashmiri Chili Powder: Paprika
• Instead of Sugar: Honey
• Instead of Paneer: Firm tofu
• Instead of Fresh Cream: Half-and-half

Equipment Needed

• Saucepan
• Knife
• Cutting Board
• Blender or Food Processor
• Wooden Spoon or Spatula
• Measuring Spoons
• Small Bowl (optional)

Critical Steps — Do Not Skip

• Grinding the onion‑tomato mixture to a fine paste
• Simmering the masala with spices to blend flavors
• Adding kasoori methi and cream at the end for aroma and richness

Chef Tips from the Video

• Use Kashmiri chili powder for a vibrant red color without excessive heat.
• Crush kasoori methi between your palms to release its aroma before adding.
• A splash of cream at the end gives the curry a silky finish.
• If fresh cream is unavailable, use a mixture of milk and a pinch of butter.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can be frozen for up to 1 month; thaw and reheat gently on low heat.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the onion‑tomato paste a day ahead and refrigerate; reheat before adding spices.
• Paneer can be added just before serving to keep it soft and moist.

Frequently Asked Questions