Paneer Butter Masala — India’s Most Loved Comfort Curry

Paneer Butter Masala — India’s Most Loved Comfort Curry

Few dishes capture the soul of North Indian cuisine like Paneer Butter Masala. Silky, rich, mildly spiced, and gently sweet, it is the curry that introduced countless people around the world to Indian food. Whether ordered at a restaurant, served at a wedding, or cooked for a special dinner at home, paneer butter masala sits at the crossroads of indulgence and nostalgia.

It is not aggressive in heat, nor overly complex — its magic lies in balance.

Creamy tomatoes.
Soft paneer.
Fragrant butter.
Warm spices.

A dish designed to comfort rather than challenge.

A Short History

Paneer Butter Masala traces its roots to post-Partition Delhi of the 1950s, a time when refugee entrepreneurs reshaped the city’s food culture.

The story is often linked to the legendary restaurant in old Delhi, where cooks were already famous for creating Butter Chicken — a sauce made by simmering tandoori chicken in tomatoes, butter, and cream to prevent leftovers from drying out.

Soon, a vegetarian adaptation followed.

Instead of chicken, cubes of fresh paneer were added to the luxurious gravy — giving birth to what we now call Paneer Butter Masala.

It quickly became a restaurant staple because it appealed to nearly everyone:

• Not too spicy

• Rich but approachable

• Perfect with naan

• Ideal for celebrations

Over time, it spread across India and eventually the globe, becoming a cornerstone of “Indian restaurant cuisine.”

Today, it is arguably one of the most recognized vegetarian curries in the world.

What Makes It Special?

Paneer Butter Masala is a lesson in culinary restraint.

Unlike many traditional Indian curries that rely on heavy spice layering, this dish focuses on:

tomato sweetness
dairy richness
gentle aromatics

The result is velvety rather than fiery.

It is also one of the few curries where texture is as important as flavor — the gravy should feel almost luxurious on the tongue.

Restaurant-Style Paneer Butter Masala Recipe

Ingredients

For the gravy base:

• 3 large ripe tomatoes

• 10–12 cashews

• 4–5 garlic cloves

• 1 inch ginger

• 2 tbsp butter

• 1 bay leaf

• 1 tsp Kashmiri red chili powder (for color, not heat)

• Salt to taste

• 1 tsp sugar or honey (optional but recommended)

For the curry:

• 250g paneer, cut into cubes

• ½ cup fresh cream

• ½ tsp garam masala

• 1 tsp kasuri methi (dried fenugreek), crushed

• 1 tbsp butter (yes, more butter — this is not diet food)

Method :

1. Build the Base

Boil the tomatoes, cashews, garlic, and ginger for about 10 minutes until soft. Cool slightly and blend into a smooth puree.

For a truly restaurant-style texture, strain the puree to remove any skin or fibers.

2. Cook the Gravy

Heat butter in a pan. Add the bay leaf and pour in the puree carefully.

Let it simmer on low heat for 10–12 minutes. This step is crucial — raw tomato flavor must disappear.

Add chili powder, salt, and a small pinch of sugar to balance acidity.

When the butter begins to separate slightly from the sauce, you are ready.

3. Add the Richness

Stir in the cream and garam masala.

Crush kasuri methi between your palms and add it — this single ingredient creates that unmistakable “restaurant aroma.”

4. Finish with Paneer

Gently add paneer cubes and simmer for just 3–5 minutes.

Do not overcook — paneer should stay soft.

Finish with a small knob of butter melting into the curry.

Secret restaurant trick:
Add a teaspoon of butter just before serving for a glossy finish.

Trivia You’ll Enjoy :

Paneer Butter Masala is often confused with Shahi Paneer, but they differ:
Shahi Paneer is nuttier and richer; Paneer Butter Masala is more tomato-forward.

Outside India, it is sometimes simply called “Butter Paneer.”

It became globally famous because it suits Western palates — creamy, mildly spiced, and comforting.

Many chefs consider it the vegetarian cousin of Butter Chicken.