How to Cook Paneer Butter Masala Recipe ( Restaurant Style )

Paneer Butter Masala Recipe

Serves: 3–4

⏱ Total Time: 45–50 minutes

Ingredients

For the curry base:

• 200–250g paneer (cubed or cut into triangles)
• 2 tbsp butter (unsalted preferred)
• 1 tbsp oil
• 1 medium onion (chopped)
• 3 large tomatoes (roughly chopped or pureed)
• 1 tbsp ginger-garlic paste
• 10–12 cashew nuts (soaked in warm water for 15 mins)
• 1–2 green cardamoms
• 1 bay leaf
• ½ tsp turmeric powder
• 1 tsp Kashmiri red chili powder (for color, not spice)
• 1 tsp coriander powder
• ½ tsp cumin powder
• Salt to taste
• ½ tsp sugar (optional)

For finishing:

• ¼ to ½ cup fresh cream
• 1 tsp kasuri methi (dried fenugreek leaves), crushed
• ½ tsp garam masala
• Additional butter for garnish (optional)
• Fresh coriander leaves (for garnish)

Preparation Steps

Step 1: Make the Curry Base

 

1. Heat 1 tbsp oil + 1 tbsp butter in a pan.
2. Add bay leaf, cardamom, and chopped onions. Sauté until golden brown.
3. Add ginger-garlic paste. Cook until raw smell goes away.
4. Add chopped tomatoes and cashew nuts.
5. Cook everything together until tomatoes are soft and mushy.
6. Let it cool slightly, then blend to a smooth paste (remove bay leaf before blending).

Step 2: Cook the Gravy

1. In the same pan, add 1 tbsp butter.
2. Pour in the blended paste. Cook on medium heat for 5–7 minutes.
3. Add turmeric, Kashmiri chili powder, cumin powder, coriander powder, and salt. Cook until oil starts to separate.
4. Add ¼ cup water (adjust for desired consistency).
5. Simmer for 5 more minutes on low flame.

 

Step 3: Add Paneer and Cream

1. Add paneer cubes to the simmering gravy. Optionally, you can lightly pan-fry paneer before adding for firmer texture.
2. Add fresh cream and mix gently.
3. Sprinkle garam masala, kasuri methi, and sugar (if using).
4. Simmer for another 2–3 minutes on low flame. Don't overcook after adding cream.

 

Step 4: Garnish and Serve

1. Add a small cube of butter on top before serving.
2. Garnish with fresh coriander leaves and a swirl of cream.

Serving Suggestions

Serve hot with:

v  Butter Naan

v  Jeera Rice

v  Paratha

v  Roti

Tips for Best Taste

• Use Kashmiri red chili powder for deep red color without too much spice.
• Soaking paneer in warm water for 10 minutes makes it soft.
• Don't boil after adding cream – simmer gently.