Restaurant Style Paneer Butter Masala Recipe

Ingredients

• 2 mediumonions, chopped
• 4 mediumtomatoes, chopped
• 14cashews
• 5dried red chillies
• 5–6 clovesgarlic
• 2.5 cmginger
• 30 mlghee (clarified butter) or oil
• 5 mlcumin
• 250 g (about 1½ cups)paneer, cubed
• 45 mlbutter
• 2green cardamom pods
• 1bay leaf
• 2.5 mlturmeric
• 2.5 mlKashmiri red chilli powder
• 5 mlground coriander
• 2.5 mlgaram masala
• 2.5 mlkasuri methi (dried fenugreek leaves)
• 60 mlcream
• 2.5 mlsugar
• 10–15 mlfresh coriander, chopped
• to tastesalt
• 2.5 cmcinnamon

Instructions

1. 1

   Cook the aromatics

   Heat 30 ml ghee in a pan and add 5 ml cumin seeds. Add the chopped onions and sauté for 2–3 minutes, then stir in the dried red chillies, chopped ginger and garlic.

2. 2

   Soften the gravy

   Add the cashews and stir. Once the onions are soft and translucent, add the chopped tomatoes. Cover and cook over a low heat for 10–15 minutes, adding 45–60 ml water if needed.

3. 3

   Blend the paste

   When the tomatoes are soft and the cashews have softened, turn off the heat and leave the mixture to cool. Transfer it to a grinder and blend until smooth, adding a little water as needed.

4. 4

   Bloom the spices

   Heat 30 ml butter in a pan. Add the bay leaf, cardamom and 2.5 cm cinnamon, then stir. Add the turmeric, Kashmiri red chilli powder, garam masala and ground coriander; sauté until fragrant.

5. 5

   Simmer the gravy

   Add the blended gravy paste and stir continuously. Cook over a medium heat until it thickens, then add 240 ml water and stir well. Bring the gravy to the boil.

6. 6

   Cook the paneer

   Add the paneer cubes and gently mix them into the gravy. Season with salt to taste, cover and cook over a low heat for 5 minutes.

7. 7

   Finish and serve

   Stir in the cream gently, followed by the kasuri methi, chopped coriander and sugar. Add the remaining 15 ml butter and stir. Serve garnished with extra cream and coriander leaves.

What is paneer butter masala?

Paneer butter masala, also called paneer makhani, is a North Indian curry made with paneer in a rich tomato-based sauce. It belongs to the broader makhani style of cooking, known for its buttery, gently spiced gravy.

This version gets its smooth body from a blended mixture of cooked onion, tomato and cashews. Cream and butter round out the sauce, while the paneer makes it a filling vegetarian main.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 18g protein, 30g carbs, 47g fat.

Paneer, butter and cream provide most of the fat, while paneer also supplies the protein. The onions and tomatoes contribute carbohydrates, with the serving's overall balance depending on what you serve alongside it. Pair a portion with vegetables and a measured serving of rice or flatbread.

Build the gravy paste

Onions first: sauté them until soft and translucent rather than deeply browned, so their sweetness blends smoothly into the sauce.

Tomatoes and cashews: cook them together until the tomatoes are mushy and the cashews are soft. Let the mixture cool before blending, and add water gradually to help it turn into a fine paste.

Bloom the spices gently

Whole spices: cardamom, bay leaf and cinnamon flavour the butter at the start of the curry. Stir them briefly so they release their aroma without scorching.

Ground spices: add the turmeric, chilli, garam masala and coriander before the gravy paste. Keep them moving in the pan, then add the paste once they smell fragrant.

Look for a thick, smooth sauce

Reduce the paste over a medium heat until it looks thicker before adding the water. This gives the sauce time to cook through and helps it cling to the paneer.

Blend the gravy until smooth, adding only enough water to keep the mixture moving. If the finished sauce seems too thick, loosen it with a little water while reheating.

Keep the paneer tender

Gentle simmering: once the paneer goes in, fold it through the sauce carefully so the cubes hold their shape. The covered 5-minute simmer is enough for them to take on some of the gravy's flavour.

Cream at the end: stir it in gently after the paneer has simmered. Avoid a vigorous boil at this stage, which can make the sauce less silky.

Serve it with something to scoop

The buttery gravy works well with naan, roti or another flatbread, and it can also be served with steamed rice. Choose one to catch the sauce rather than serving the curry on its own.

A simple vegetable side or salad adds freshness alongside the creamy curry. Finish with a small garnish of coriander and cream if you like.

Recipe notes & tips

• Cut the paneer into similarly sized cubes so they warm through evenly.
• Cool the cooked onion and tomato mixture before blending for easier handling.
• Add water a little at a time while blending to avoid making the gravy too thin.
• Keep the heat low after adding paneer and stir with care to protect the cubes.
• Rub the kasuri methi between your fingers before adding it to release its aroma.

Variations

• Adjust the heat: use fewer dried chillies for a milder gravy.
• Make it richer: finish with a little extra cream for a softer, creamier sauce.
• Use oil: choose oil instead of ghee for cooking the gravy paste.
• Add vegetables: fold in cooked peas shortly before serving.
• Serve with rice: spoon the curry over steamed rice to make it a more substantial meal.

Common mistakes to avoid

• Browning the onions too much: cook them only until soft and translucent for a smoother, sweeter gravy.
• Blending while piping hot: let the mixture cool before transferring it to a grinder.
• Adding too much water: blend with small additions so the paste stays thick and smooth.
• Scorching the spices: stir them briefly and add the gravy paste as soon as they smell aromatic.
• Boiling the paneer hard: simmer it gently for 5 minutes so the cubes stay intact.
• Overcooking after adding cream: stir it in near the end and avoid a vigorous boil.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the gravy has thickened; avoid boiling it hard.

Frequently asked questions