What makes paneer butter masala so rich and creamy?

The richness comes from a tomato-cashew base, fresh cream and a tempering of Anveshan bilona ghee, which gives the gravy a velvety body without needing refined butter.

How long does paneer butter masala take to make?

About 50 minutes in total, with 20 minutes of prep and 30 minutes of cooking, serving 4 people.

Can I use ghee instead of butter in paneer butter masala?

Yes, Anveshan bilona ghee is used here in place of butter; it adds a nutty aroma and authentic depth that processed butter cannot match.

Why is khandsari added to the gravy?

A teaspoon of unrefined Anveshan khandsari offsets the natural acidity of the tomatoes, balancing the gravy without an obvious sweetness.

Paneer Butter Masala

Name: Paneer Butter Masala
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tsp Khandsari; 1 tbsp Wood-Pressed Groundnut Oil; 2 tbsp Bilona Ghee; 300 g Paneer; 5 medium Tomatoes; 12 pieces Cashews; 1 large Onion; 1 tbsp Ginger-garlic paste; 1 tsp Kashmiri red chilli powder; 1 tsp Kasuri methi; 3 tbsp Fresh cream; 1 tsp Salt

Paneer butter masala is a North Indian curry of soft paneer cubes simmered in a smooth, creamy tomato-and-cashew gravy, and the secret to its restaurant-style richness is tempering it in pure ghee rather than processed butter. This version blooms the masala in Anveshan bilona ghee and a little groundnut oil, then balances the tang of five ripe tomatoes with a touch of unrefined khandsari and a sprinkle of kasuri methi. The result is a glossy, indulgent gravy that serves 4 and comes together in about 50 minutes.

Time breakdown

Prep Time20 min

Cook Time30 min

Total Time50 min

Ingredients

💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.
Paneer
Tomatoes
Cashews
Onion
Ginger-garlic paste
Kashmiri red chilli powder
Kasuri methi
Fresh cream
Salt

How to Make Paneer Butter Masala

1
Boil tomatoes, onion and cashews with a cup of water for 10 minutes until soft, then cool and blend to a smooth puree.
2
Heat 1 tbsp Anveshan Groundnut Oil with 1 tbsp Bilona Anveshan Ghee in a pan, add ginger-garlic paste and saute until the raw smell disappears.
3
Pour in the strained puree, add chilli powder, Anveshan Khandsari (jaggery) and salt, and simmer on low for 12-15 minutes until the gravy thickens and the fat separates.

Tips for the Best Paneer Butter Masala

✓Soak the cashews before blending so the gravy turns out perfectly smooth and lump-free.
✓Crush the kasuri methi between your palms before adding it to release its full aroma into the gravy.

Frequently Asked Questions

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