paneer butter masala recipe

🧈 Paneer Butter Masala Recipe (Restaurant Style)

Creamy, Buttery, and Full of Flavor — Better Than Your Favorite Takeout!

Paneer Butter Masala (also known as Butter Paneer or Paneer Makhani) is a rich, mildly spiced North Indian curry made with soft paneer cubes simmered in a creamy tomato-based gravy. This popular vegetarian dish is known for its velvety texture, buttery aroma, and perfect balance of spices. Whether you’re cooking for a cozy dinner or a festive feast, this restaurant-style paneer butter masala recipe is always a winner.

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⭐ Why You’ll Love This Paneer Butter Masala

• 🧄 Rich, creamy gravy full of authentic flavor
• 🧈 Buttery and luxurious — true restaurant taste at home
• 🧀 Soft paneer cubes perfectly soak up the masala
• 🌱 Vegetarian & gluten-free friendly
• 🫓 Pairs perfectly with naan, roti, or basmati rice

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📝 Ingredients (Serves 3–4)

For the Curry Base:

• 2 tbsp butter (plus 1 tbsp oil to prevent burning)
• 200g (7 oz) paneer, cubed
• 1 onion, roughly chopped
• 3–4 tomatoes, chopped (or 1 1/4 cup tomato purée)
• 1 tbsp cashews (or almonds for a nut-free alternative, use cream only)
• 1 tsp ginger garlic paste
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp red chili powder (adjust to taste)
• Salt to taste

For Finishing:

• 2 tbsp fresh cream (or coconut cream for dairy-free)
• 1/2 tsp kasuri methi (dried fenugreek leaves), crushed
• 1 tsp sugar (balances acidity)
• 1 tbsp butter (for final tempering)
• Fresh cilantro for garnish

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🍽️ Instructions

Step 1: Make the Tomato-Cashew Base

1. In a pan, heat 1 tbsp butter + 1 tbsp oil.
2. Sauté onions until golden, then add ginger garlic paste and cook for 1 minute.
3. Add chopped tomatoes, cashews, and a pinch of salt. Cook until tomatoes are soft.
4. Cool slightly and blend into a smooth paste.

Step 2: Cook the Gravy

1. In the same pan, melt 1 tbsp butter.
2. Add the tomato-onion purée and sauté for 5–7 minutes until it thickens and releases oil.
3. Stir in turmeric, chili powder, coriander, garam masala, and sugar.
4. Add 1/4 to 1/2 cup water to adjust consistency. Simmer for 5 minutes.

Step 3: Add Cream and Paneer

1. Stir in cream, then gently add paneer cubes.
2. Add crushed kasuri methi and simmer on low for 2–3 minutes.
3. Finish with a dollop of butter on top.

Step 4: Garnish and Serve

• Sprinkle fresh cilantro and serve hot with naan, roti, or jeera rice.

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👩‍🍳 Tips & Variations

• Use store-bought or homemade paneer — soak in warm water to keep it soft
• For a vegan version, use tofu and substitute butter/cream with plant-based alternatives
• Add a pinch of cinnamon or cardamom powder for extra warmth
• Double the recipe for easy meal prep — it tastes better the next day!

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🫓 What to Serve with Paneer Butter Masala

• Butter naan, garlic naan, or tandoori roti
• Jeera rice, peas pulao, or plain basmati rice
• Onion salad, raita, and papad for a complete Indian meal

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📦 Storage & Meal Prep

• Store in an airtight container in the fridge for up to 3–4 days
• Reheat gently on the stove or in a microwave with a splash of water
• Can be frozen (without cream) for up to 1 month

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✅ Similar Recipes to Paneer Butter Masala

1. Paneer Tikka Masala

Creamy, tomato-based gravy similar in flavor profile.

2. Shahi Paneer

Rich, royal North Indian curry made with cream and cashews.

3. Kadai Paneer

Spicy, semi-dry paneer curry with capsicum and roasted spices.

4. Malai Kofta

Creamy gravy with soft paneer-potato kofta balls.

5. Paneer Makhani

Very close to butter masala — buttery, creamy, and mildly spiced.

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