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Paneer Butter Masala Recipe – Restaurant Style

Time and servings

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About

Paneer Butter Masala is a popular, rich, and creamy Indian gravy made with paneer cubes simmered in a base of tomatoes, onions, and cashews. It is the vegetarian version of the famous Butter Chicken, also known as Murgh Makhani. Its luxurious texture and flavorful taste make it a star dish for festivals, celebrations, and special occasions. The creamy curry blends spices gently, giving it a royal feel without overpowering the palate. Many serve it with naan, roti, or jeera rice for a complete, indulgent meal. Paneer Butter Masala has become a staple in Indian restaurants worldwide. There are several ways to prepare Paneer Butter Masala, tailored to regional preferences. However, most recipes typically use ingredients such as paneer, cream, tomatoes, onions, and cashew paste. The dish is typically mild, but some variations add more heat or combine it with other vegetables. Its curry base is so versatile that it is now used to make similar dishes with tofu, mushrooms, or even soy chunks. Despite its simplicity, the dish consistently impresses with its rich flavour and comforting appeal. Fun Fact
This dish evolved as a meat-free version of butter chicken, but over time, Paneer Butter Masala has grown so popular that it often outshines its original inspiration.

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Ingredients

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For curry base:

  • 2 tbsp oil
  • 1 tsp butter
  • 1 tsp cumin
  • 1 inch cinnamon
  • 4 cloves
  • 1 pod black cardamom
  • 1 bay leaf
  • 2 onion (sliced)
  • 5 cloves garlic
  • 1 inch ginger
  • 3 tomato (sliced)
  • 3 tbsp cashew
  • 1 cup water

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For curry:

  • 2 tsp oil
  • 1 tbsp butter
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp garam masala
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp cream
  • 20 cubes paneer
  • 2 tbsp kasuri methi (crushed)
  • 2 tbsp coriander (finely chopped)

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Instructions

  1. Firstly, in a wok, heat 2 tbsp oil, 1 tsp butter, and saute spices. I have added 1 tsp of cumin, 1 inch of cinnamon, 4 cloves, 1 pod of black cardamom, and 1 bay leaf.
  2. Once the spices have turned aromatic, add 2 onions, 5 cloves of garlic, and 1 inch of ginger, and sauté until the onions soften.
  3. Also add 3 tomatoes, 3 tbsp cashew and saute for a minute.
  4. Now add 1 cup water, cover and boil for 5 to 10 minutes.
  5. Once the tomatoes are cooked well, discard the bay leaf and allow the mixture to cool completely.
  6. Now grind to a smooth paste. Filter out to get a silky smooth texture. Keep aside.
  7. In a wok ,heat 2 tsp oil and 1 tbsp butter.
  8. Once the oil is heated, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder and ½ tsp garam masala.
  9. Sauté till the spices turn aromatic.
  10. Add in the prepared tomato onion base and cook well.
  11. Keep cooking and boil for 5 minutes, until the mixture is well-cooked.
  12. Now add 1 tsp salt, 1 tsp sugar, 2 tbsp cream and mix well.
  13. Add 20 cubes paneer and simmer for 5 minutes till the flavours are absorbed.
  14. Add 2 tbsp kasuri methi and 2 tbsp coriander. Mix well.
  15. Finally, enjoy Paneer Butter Masala Recipe with roti.

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Step-by-step

1
Firstly, in a wok, heat 2 tbsp oil and 1 tsp butter, then sauté the spices. I have added 1 tsp of cumin, 1 inch of cinnamon, four cloves, one pod of black cardamom, and one bay leaf.
2
Once the spices have turned aromatic, add 2 onions, 5 cloves of garlic, and 1 inch of ginger, and sauté until the onions soften.
3
Also, add three tomatoes, 3 tbsp cashew, and sauté for a minute.
4
Now add 1 cup of water, cover and boil for 5 to 10 minutes.
5
Once the tomatoes are cooked well, discard the bay leaf and allow the mixture to cool completely.
6
Now grind to a smooth paste. Filter out to get a silky smooth texture. Keep aside.
7
In a wok ,heat 2 tsp oil and 1 tbsp butter.
8
Once the oil is heated, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder and ½ tsp garam masala.
9
Sauté till the spices turn aromatic.
10
Add in the prepared tomato onion base and cook well.
11
Keep cooking and boil for 5 minutes, until the mixture is well-cooked.
12
Now add 1 tsp salt, 1 tsp sugar, 2 tbsp cream and mix well.
13
Add 20 cubes of paneer and simmer for 5 minutes till the flavours are absorbed.
14
Add 2 tbsp kasuri methi and 2 tbsp coriander. Mix well.
15
Finally, enjoy Paneer Butter Masala Recipe with roti.Paneer Butter Masala Recipe

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Video

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Tips

To make hotel-style Paneer Butter Masala, focus on balance, texture, and high-quality ingredients. These chef pro tips help you unlock that perfect restaurant-style flavour at home.
  1. Soft & Fresh Paneer – Fresh paneer soaks up the curry better, providing a melt-in-your-mouth experience similar to what you get in restaurants.
  2. Balanced Taste – An authentic hotel-style curry has layers of flavour, so don’t let sugar, chilli, or salt dominate – keep it harmonious.
  3. Gravy Consistency – Runny gravy tastes bland, and overly thick gravy turns heavy; the right texture holds flavour and coats paneer well.
  4. Cream vs. Yoghurt – Cream provides a smooth, luxurious texture and prevents curdling, whereas yoghurt can alter the taste and consistency.
  5. Experiment – Add smoked flavours using the dhungar method or try versions with mushrooms or bell peppers for a gourmet twist.

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FAQ

Actually, both paneer tikka masala and paneer butter masala have the same tomato-based gravy and cashew paste for thickness. However, in paneer tikka masala, the paneer is marinated by mixing it with masala and then roasted in a tawa until golden brown. In paneer butter masala, paneer is either directly added to the gravy or roasted and then added to the gravy. Additionally, paneer butter masala has a slightly sweet taste, whereas paneer tikka masala is spicier. A generous amount of cream is added to the paneer butter masala to make it rich and creamy. Whereas tikka masala cream is not added.
Yes. The cream is not a necessary ingredient in Paneer Butter Masala. The cream is added to the paneer butter masala to give richness and creaminess to the gravy. The addition of cashew paste or almond paste provides enough creaminess to the gravy. Also, it gives a thick texture to the paneer butter masala.
Yes. Cashews can be skipped with almonds in paneer butter masala. Cashews give thickness and a milky flavour to the gravy. This can also be achieved by using almonds. Soak them in hot water for about 30 minutes, peel the skin, and grind them to form a smooth paste. Then, add them to the gravy. As they give a sweet and rich flavour to the gravy, do not skip them. You can also add a combination of both.
Use a generous amount of fresh butter to make the paneer butter masala tasty. Additionally, use fresh, moist homemade paneer to enhance the flavour even further. Do not skip onions in this gravy, as they give mild sweetness and balance the tanginess of this gravy. Use ripe tomatoes, as they provide a good colour and enhance the flavour of this gravy. Add cashew paste, which gives thickness to the gravy. Do not skip it. Cook the gravy well. The more you cook the gravy after adding spices, the tastier it becomes. Remember not to add too much spice. Also, use a generous amount of cream, which gives richness to the gravy. If you prefer to have more creaminess in your gravy, then you can add more cream, milk, or even the cashew paste.
Always use red ripe tomatoes. This helps give the gravy a red colour. Do not use light-colored tomatoes or sour tomatoes in this gravy. Also, use Kashmiri red chilli powder, which is less spicy but gives the gravy a great bright colour. Avoid using artificial colours.
Use red ripe tomatoes for this gravy. Do not use sour tomatoes or tomatoes that are light in colour. Tomatoes should be ripe yet firm. You can also blanch the tomatoes and make a puree. This helps to reduce the cooking time. Also, you can use canned tomatoes or puree. By adding more sugar and more cream, you can reduce the tanginess of the tomatoes.

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Notes

  • Firstly, adding sugar will balance the flavour of the tomato.
  • Also, make sure to use a generous amount of butter as it enhances the flavour.
  • Additionally, if you are looking for an alternative to cream, you can use curd instead.
  • Finally, the Paneer Butter Masala Recipe tastes great when made less spicy and more creamy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/paneer-butter-masala-recipe/