Paneer Butter Masala Recipe (Restaurant Style at Home)
Paneer Butter Masala is one of the most loved North Indian dishes—rich, creamy, mildly sweet, and full of flavour. It pairs perfectly with naan, roti, or jeera rice.
🧀 Ingredients
For gravy base:
2 tbsp butter
1 tbsp oil
2 medium onions (chopped)
3 medium tomatoes (chopped)
10–12 cashews
1 tbsp ginger-garlic paste
2–3 green cardamom pods
1 small cinnamon stick
Spices:
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp garam masala
1 tsp coriander powder
Salt to taste
1 tsp sugar (optional)
Main ingredients:
200–250 g paneer (cubed)
¼ cup fresh cream
1 tsp kasuri methi (dried fenugreek leaves)
🍲 Preparation Method
1. Prepare the Gravy
Heat butter and oil in a pan.
Add cinnamon and cardamom.
Add onions and sauté until soft.
Add ginger-garlic paste and cook till the raw smell disappears.
Add tomatoes and cashews. Cook until soft and mushy.
Let it cool, then grind it into a smooth paste.
2. Cook the Masala
Heat a little butter in the pan again.
Pour the ground paste and cook for 5–7 minutes until it thickens.
Add turmeric, chilli powder, coriander powder, salt, and sugar.
Cook until the oil starts separating.
3. Add Paneer
Add paneer cubes and mix gently.
Add a little water if needed for gravy consistency.
Simmer for 3–4 minutes.
4. Finish with Cream
Add fresh cream and mix well.
Crush kasuri methi between your palms and add it.
Sprinkle the garam masala and cook for an additional minute.
🍛 Serving Suggestions
Serve hot with:
Butter naan
Roti
Jeera rice
💡 Tips for Perfect Taste
Use fresh, soft paneer for the best texture.
Do not overcook paneer—it may turn rubbery.
Adding a small piece of butter at the end enhances flavour.
For a smoky flavour, you can use the dhungar method (charcoal smoke).
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