Paneer Butter Masala Recipe — the ultimate comfort food for every Indian kitchen! This creamy, buttery curry combines soft paneer cubes with a rich tomato-cashew gravy that melts in your mouth.
Whether it’s a weekend dinner or a special celebration, this restaurant-style paneer butter masala can turn any meal into a royal feast. And the best part? You can easily make it at home with simple ingredients!
Ingredients List
For the Gravy:
- 2 tbsp butter
- 1 tbsp oil
- 1 large onion (roughly chopped)
- 3 medium tomatoes (pureed)
- 10–12 cashews (soaked in warm water)
- 1 tsp ginger-garlic paste
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp garam masala
- ½ tsp cumin powder
- Salt to taste
For the Paneer:
- 250g paneer (cut into cubes)
- 1 tbsp butter
- ¼ cup fresh cream
For Garnish:
- Fresh coriander leaves
- Kasuri methi (crushed)
- A swirl of cream
Step-by-Step Instructions
Step 1: Prepare the Base
Heat oil and butter in a pan. Add chopped onions and sauté until golden. Add ginger-garlic paste and sauté till fragrant.
Step 2: Make the Tomato-Cashew Gravy
Add tomato puree and cook until the oil separates. Add soaked cashews and cook for another 5 minutes. Allow to cool slightly, then blend into a smooth paste.
Step 3: Cook the Gravy
In the same pan, melt butter and pour in the blended gravy. Add red chili powder, turmeric, garam masala, cumin powder, and salt. Mix well.
Step 4: Add Paneer
Gently add paneer cubes. Cook on low flame for 5–7 minutes so the paneer absorbs all the buttery flavors.
Step 5: Finish with Cream
Add fresh cream and crushed kasuri methi. Stir gently and simmer for 2 minutes.
Step 6: Garnish and Serve
Garnish with coriander leaves and a drizzle of cream. Serve hot with butter naan or jeera rice.
Tips and Tricks
- Always use fresh paneer — soak in warm water for 10 minutes to keep it soft.
- For extra creaminess, add a spoon of milk powder or malai while simmering.
- Adjust spice level with chili powder to suit your taste.
- Don’t skip kasuri methi — it’s the secret to authentic restaurant-style flavor.
- To make it vegan, use tofu and coconut cream instead of paneer and dairy cream
Nutritional Benefits (per serving)
- Calories: 310 kcal
- Protein: 12g
- Fat: 22g
- Carbs: 14g
- Fiber: 2g
- Rich in calcium and good fats (from paneer and cashews)
- Excellent vegetarian protein source
FAQ Section
Q1. What’s the difference between Paneer Butter Masala and Shahi Paneer?
A: Paneer Butter Masala uses tomato-cashew gravy with butter and cream, while Shahi Paneer has a richer, more nut-based gravy with yogurt or cream.
Q2. Can I make Paneer Butter Masala without cream?
A: Yes! Substitute cream with milk or cashew paste for a lighter yet creamy texture.
Q3. How can I make Paneer Butter Masala vegan?
A: Replace paneer with tofu and cream with coconut milk or almond cream.
Q4. Why does my gravy taste tangy?
A: Cook the tomato puree longer to remove raw sourness. Adding a pinch of sugar or honey balances it.
Q5. What’s the best accompaniment for Paneer Butter Masala?
A: Pair it with butter naan, jeera rice, or garlic roti for a complete North Indian meal.
Conclusion / Wrap-Up
Paneer Butter Masala Recipe is pure indulgence on a plate — rich, creamy, and full of flavor. Whether you’re cooking for family, guests, or yourself, this North Indian curry never fails to impress. So, put on your apron and recreate restaurant-style magic right in your kitchen!