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Paneer Butter Masala Recipe | Restaurant Style | Recipe by Pooja Jamdar

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Paneer Butter Masala Recipe | Restaurant Style | Recipe by Pooja Jamdar
Quick answerPaneer butter masala (paneer makhani) is paneer cubes in a creamy tomato and cashew gravy. Sauté cashews, ginger, garlic, onions and tomatoes with cardamom, cool and blend into a smooth paste. Cook the paste in melted butter with whole spices, garam masala and chilli powders for about 15 minutes, then stir in cream, condensed milk and kasuri methi. Add ½ kg paneer cubes with some warm water and bring to a boil. Serve with butter naan, roti or jeera rice.
Paneer½ kg, cut into cubes
Gravy base3 tomatoes, 3 onions, ½ bowl cashews
Butter3 tablespoons
Roast the masala15 minutes
Serve withButter naan, roti or jeera rice
Gravy keeps2-3 days in the fridge
IngredientsMethodTipsVideoFAQs

Follow this easy restaurant-style recipe to make paneer butter masala, also called paneer makhani, at home. The gravy gets its silky texture from blended cashews and its gentle sweetness from condensed milk, with butter, cream and kasuri methi giving the classic dhaba-restaurant aroma.

Ingredients for Paneer Butter Masala

For the gravy paste

  • 3 tomatoes
  • 3 onions (chopped)
  • 1-inch piece of ginger
  • 5-6 garlic cloves
  • ½ bowl cashew nuts
  • ½ teaspoon salt (for the first sauté)
  • Oil, for sautéing

For the masala and finishing

  • ½ kg paneer (cottage cheese), cut into cubes
  • 3 tablespoons butter (Amul)
  • 2 cinnamon sticks
  • 4 small cardamoms and 1 big black cardamom
  • 1 teaspoon garam masala
  • 1 teaspoon red chilli powder
  • 1 teaspoon Kashmiri red chilli
  • 1 teaspoon salt
  • 2 tablespoons cream
  • ½ bowl condensed milk
  • ½ bowl kasuri methi
  • Warm water, as needed for the gravy

Step-by-Step Cooking Method

  1. Start the paste. Heat oil in a pan. Add the cashews, ginger, garlic, onions, tomatoes and ½ teaspoon salt. Cover and sauté well.
  2. Add cardamom and blend. After 3 minutes, add the big cardamom and 2 small cardamoms. Cook for 5 more minutes, let it cool, and blend into a smooth paste.
  3. Temper the butter. In the same pan, melt the butter. Add the whole spices (cinnamon and the remaining cardamom), garam masala, salt, red chilli powder and Kashmiri red chilli. Stir-fry, then add the blended paste.
  4. Roast the masala. Roast the masala for 15 minutes, then add the cream, condensed milk and kasuri methi. Stir well.
  5. Add the paneer. Add the paneer cubes and sauté briefly, then pour in some warm water and bring it to a boil.

Your hot and creamy Paneer Butter Masala is ready to serve! Enjoy it with butter naan, roti or jeera rice.

Tips for a Restaurant-Style Gravy

  • Blend until completely smooth. For an extra silky, restaurant-style texture, strain the blended paste before cooking it.
  • Roast the masala patiently. The 15 minutes of roasting is what removes the raw tomato taste. The butter should start to separate at the edges.
  • Add the cream on a low flame. This helps the gravy stay smooth and glossy.
  • Crush the kasuri methi between your palms before adding it, to release its aroma.
  • Keep the paneer soft. Add it at the end and do not boil it for long, since paneer turns rubbery if overcooked. Soaking the cubes in warm water for a few minutes first also helps.
  • Balance colour and heat. Kashmiri red chilli gives the deep red colour, while the regular red chilli powder brings the spice. Adjust each to taste.
  • Swaps. Use fresh cream in place of condensed milk, almonds in place of cashews, or about ½ cup of ready-made tomato puree in place of fresh tomatoes.
  • Make ahead. The gravy keeps in the refrigerator for 2-3 days. Add the paneer when you reheat it, and serve it steaming hot.

Watch the Paneer Butter Masala Recipe Video

What to Serve with Paneer Butter Masala

It pairs best with butter naan, lachha paratha or jeera rice. Try these other North Indian favourites too:

Palak PaneerPunjabi Rajma MasalaDhaba Style Urad DalStuffed Aloo Paneer ParathaNorth Indian Veg Biryani

Paneer Butter Masala: Frequently Asked Questions

  1. What is the difference between Paneer Butter Masala and Shahi Paneer?

    Paneer Butter Masala has a tomato-based gravy with a slightly spicy taste, while Shahi Paneer is creamier and sweeter due to the use of cashews and cream.

Can I use fresh cream instead of condensed milk?

Yes, you can substitute condensed milk with fresh cream for a rich and creamy texture.

  • Can I make Paneer Butter Masala without onions and garlic?

    Yes, you can skip onions and garlic. Use tomatoes, cashews, and yoghurt to enhance the gravy’s flavour.

  • Can I prepare this recipe in advance?

    Yes, you can make the gravy in advance and store it in the refrigerator for 2-3 days. Add paneer and heat before serving.

  • Is this recipe vegan-friendly?

    Yes, replace paneer with tofu and use cashew paste or coconut cream instead of dairy cream and butter.

  • How to make Paneer Butter Masala taste more like a restaurant dish?

    For a richer taste, increase the amount of butter and cream, and strain the gravy for a smoother texture.

  • Can I use tomato puree instead of fresh tomatoes?

    Yes, you can replace fresh tomatoes with 1/2 cup of ready-made tomato puree.

  • How important is kasuri methi in this recipe?

    Kasuri methi adds a unique aroma and flavour to the dish, but you can skip it if unavailable.

  • Can I use other nuts instead of cashews?

    Yes, you can use almonds or a mix of both for a different texture and taste.

  • What is the best side dish to serve with Paneer Butter Masala?

    It pairs best with butter naan, lachha paratha, or jeera rice for an authentic experience.

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