Paneer Butter Masala - Gravy

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Total Time:
30-45 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Paneer Butter Masala or PBM, made of Paneer in cashewnut based gravy, is extremely popular in Indian restaurants,parties, weddings and in dhabas along the highways.

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How to Make Paneer Butter Masala - Gravy

  • Heat ghee in a frying pan.
  • Add the grated onions to it and cook on medium heat for 3 mins.
  • Add the crushed garam masala, butter and cook till the smell of raw onion is gone.
  • Make sure that the colour of onion doesn't change. It should be white.
  • Then add ginger garlic paste, dhania and again fry on low heat for 2 mins.
  • Then add the dhania powder, haldi powder, salt and red chilli powder.
  • Then add the chopped tomatoes and cook till the tomato is reduced to a pulp like consistency.
  • Then add posta and cashewnut paste.
  • Add paneer, kasuri methi, sugar and let it simmer on low heat for 5 mins.
  • Add the raisins, then increase the heat and let it simmer for 4 mins stirring in between.
  • Then remove from flame and immediately add the boiling milk.
  • You may increase or decrease the quantity of sugar and salt according to your taste.
  • Then add half the grated cheese and 1 tsp cashewnuts keeping the rest aside for garnishing.
  • Garnish with chopped coriander leaves and fried cashewnuts.