Paneer Butter Masala Powder 🌶️✨ | Homemade Restaurant-Style Spice Blend

Paneer Butter Masala Powder

Want to make creamy, restaurant-style Paneer Butter Masala at home? The secret lies in this homemade Paneer Butter Masala Powder – a perfect mix of roasted spices, nuts, and herbs that bring out the rich, buttery flavor in every bite.

🌿 Ingredients for Paneer Butter Masala Powder

• 3 tbsp Coriander Seeds

• 1½ tbsp Cumin Seeds

• 1 tbsp Fennel Seeds

• 2 Bay Leaves

• 1 Black Cardamom

• 2 Green Cardamoms

• 3–4 Cloves

• 1 inch Cinnamon Stick

• 1 tbsp Black Peppercorns

• 2 tbsp Kashmiri Red Chilies (for vibrant color)

• 1 tbsp Regular Red Chilies (for extra spice, optional)

• 2 tbsp Cashew Nuts (lightly roasted)

• 1 tbsp Dry Coconut (grated, optional for creaminess)

• 1 tbsp Garlic Powder

• 1 tbsp Onion Powder

• 1 tbsp Dry Ginger Powder

• 1 tsp Turmeric Powder

• 1 tsp Kasuri Methi (crushed)

• 1 tsp Sugar (optional, balances tang)

• 1 tbsp Rock Salt (or as per taste)

👩‍🍳 Preparation Method

1. Heat a pan and dry roast coriander, cumin, fennel, bay leaves, cardamoms, cloves, cinnamon, black pepper, and red chilies on low flame until aromatic.

2. Let the roasted spices cool completely.

3. In the same pan, lightly roast cashews and dry coconut until golden. Allow to cool.

4. Grind all roasted ingredients together into a fine masala powder.

5. Add turmeric, dry ginger, garlic powder, onion powder, kasuri methi, sugar, and rock salt. Mix well to combine.

6. Store in an airtight glass jar – stays fresh for 2–3 months.

✅ How to Use

• Add 2–3 tsp of this masala while preparing Paneer Butter Masala for a creamy, rich, restaurant-style gravy.

• Can also be used for Butter Chicken, Veg Makhanwala, or creamy gravies.

• Perfect for anyone who loves North Indian-style curries with a buttery tomato base.