How to make Paneer butter masala at home


  • Paneer 200 grms 
  • Onions
  • 75 grams Tomato Puree
  • 75 grams Fresh Cream (Heavy Whipping Cream)
  • 30 grams Butter
  • 1 Tsp Ginger Garlic Paste or fresh grated ginger and garlic
  • 1 Tsp Cumin Seeds
  • 1 Tsp Kasuri Methi
  • 1/4 Tsp Tumeric Powder/ Haldi
  • 1/2 Tsp Kashmiri Red Chilly Powder/ Degi mirch
  • 1/2 Tsp Coriander Powder/ Dhania powder
  • 1/4 Tsp Garam Masala Powder
  •  Salt to Taste / Himalayan Pink Salt
  •  Coriander for Garnish
  • 1/2 Cup Water


Firstly, take ghee or coconut oil in a saucepan and heat it for a bit. Now add onions and some cumin seeds and heat them until onions turn red.

Add grated or crushed ginger and garlic or use ginger garlic paste and add to the onions. Let it become a Lil aromatic. Now add all spices like turmeric, chili powder, garam masala, and coriander powder.

Once the masala is cooking, add tomato puree or grind tomatoes to the mixture. Make sure the number of tomatoes are not exceeding the quantities of onions. Let the mixture cook till the oil splits up on the top.

While the sauce is simmering cut the paneer into bite-size pieces and pan fry till golden brown on all sides. Once the sauce has reduced and the tartness of the puree cooked out then season it with salt and add in the Kasuri methi/dried fenugreek leaves. Add in the cream and mix well.

Finally, add the paneer and garnish with coriander. Add some butter on the top to add the buttery flavor to it and a dash of fresh cream too. Enjoy a bowl full of some fresh green salad to make a keto meal.