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    Paneer Butter Masala Recipe Restaurant Style

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    Paneer Butter Masala is a North Indian classic, loved for its velvety tomato-based gravy and soft, succulent cubes of paneer that melt in your mouth. This indulgent, restaurant-style paneer recipe butter masala lets you recreate that rich, buttery flavor at home with simple ingredients and easy steps. Whether you’re new to Indian cooking or a seasoned home chef, cooking paneer butter masala is a satisfying way to bring the magic of your favorite eatery into your own kitchen.

    Origin Paneer Butter Masala Recipe Restaurant Style

    Originating in Punjab, Paneer Butter Masala (also known as Paneer Makhani) became popular in Indian restaurants for its luscious, buttery gravy and mild spices. It’s a vegetarian adaptation of Butter Chicken, using paneer as the star ingredient.

    What I Love About This Recipe

    The silky texture, the balance of sweet and savory flavors, and that restaurant-style creaminess make this a crowd-pleaser every single time. It pairs perfectly with naan, roti, or jeera rice and tastes even better the next day.

    Also Read : Neiman Marcus Chicken Salad

    Paneer Butter Masala Recipe Restaurant Style
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    Paneer Butter Masala Recipe Restaurant Style

    Recipe by RecipesVilla
    Course: Main CourseCuisine: Indian, North IndianDifficulty: Medium
    Servings
    +
    –

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    350

    kcal

    Paneer Butter Masala is a rich and creamy North Indian curry made with soft paneer cubes simmered in a buttery tomato-based gravy, spiced to perfection. A restaurant-style favorite, it pairs beautifully with naan or jeera rice.

    Ingredients

    • 250 g paneer, cubed

    • 2 tablespoons butter

    • 1 tablespoon oil

    • 1 bay leaf

    • 2 –3 cloves

    • 1 small cinnamon stick

    • 2 –3 green cardamoms

    • 1 teaspoon ginger-garlic paste

    • 2 l arge tomatoes, chopped

    • 10 –12 cashews

    • 1/2 teaspoon turmeric powder

    • 1 teaspoon Kashmiri red chili powder (for color)

    • 1/2 teaspoon garam masala

    • 1 teaspoon coriander powder

    • Salt to taste

    • 1/4 cup fresh cream

    • 1 teaspoon sugar (optional)

    • Kasuri methi (dried fenugreek), crushed

    • Water as needed

    Directions

    • Heat 1 tbsp oil and 1 tbsp butter in a pan. Add bay leaf, cloves, cinnamon, and cardamom. Sauté for 30 seconds.
    • Add ginger-garlic paste and cook till raw smell goes.
    • Add chopped tomatoes and cashews. Cook until tomatoes soften. Cool slightly and blend into a smooth paste.
    • In the same pan, add the remaining butter. Pour in the tomato-cashew puree.
    • Add turmeric, red chili powder, coriander powder, and salt. Cook on medium flame till oil separates.
    • Add water to adjust consistency. Let it simmer for 5–6 minutes.
    • Add paneer cubes and mix gently.
    • Stir in cream, sugar (if using), garam masala, and crushed kasuri methi. Simmer for 2–3 minutes.
    • Serve hot with naan, roti, or basmati rice.

    Notes

    • For an even richer taste, lightly sauté the paneer before adding it.
    • You can skip cashews or replace them with soaked almonds for a variation in flavor and creaminess.

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