📖 About Paneer Butter Masala

Paneer Butter Masala, also known as Paneer Makhani, is a rich and creamy North Indian curry made with soft paneer cubes (Indian cottage cheese) simmered in a buttery, mildly spiced tomato-based gravy. This dish is a staple in Indian restaurants and is cherished for its velvety texture, subtle sweetness, and luscious flavor.

The key to an authentic paneer butter masala lies in its smooth tomato purée, rich cream, and generous use of butter. Unlike spicier paneer dishes like Kadai Paneer or Paneer Bhurji, this curry has a more mellow, sweet-savory flavor profile, making it appealing even to those who prefer milder curries.

It pairs best with naan, roti, paratha, or even steamed rice or jeera rice.

🧈 Paneer Butter Masala Recipe | Restaurant-Style | Step-by-Step Guide

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4
Cuisine: North Indian
Course: Main Course

🧂 Ingredients

For the Gravy Base:

• Butter – 2 tbsp

• Oil – 1 tbsp

• Tomatoes – 4 medium, roughly chopped

• Garlic – 4 cloves

• Ginger – 1-inch piece

• Cashew nuts – 12–15

• Kashmiri red chilies – 2 (for color, optional)

• Water – ½ cup

For the Curry:

• Paneer – 250 grams, cut into cubes

• Butter – 1 tbsp

• Bay leaf – 1

• Garam masala – ½ tsp

• Red chili powder – 1 tsp (adjust to taste)

• Turmeric – ¼ tsp

• Salt – to taste

• Sugar – 1 tsp (optional, balances acidity)

• Fresh cream – 3 tbsp

• Kasuri methi (dried fenugreek leaves) – 1 tsp, crushed

• Water – as required

• Coriander leaves – for garnish

👨‍🍳 Step-by-Step Instructions

🔹 Step 1: Prepare the Tomato-Cashew Base

1. In a saucepan, heat 1 tbsp oil and 1 tbsp butter.

2. Add chopped tomatoes, garlic, ginger, cashews, and red chilies.

3. Sauté for 5–6 minutes until tomatoes soften.

4. Add ½ cup water, simmer for 3–4 minutes.

5. Cool the mixture and blend into a smooth puree.

🔹 Step 2: Prepare the Gravy

1. In a pan, heat 1 tbsp butter and add 1 bay leaf.

2. Pour the blended tomato-cashew puree into the pan. Stir well.

3. Add turmeric, chili powder, garam masala, salt, and sugar.

4. Cook the gravy on medium flame for 8–10 minutes, until it thickens and butter starts to release on the sides.

🔹 Step 3: Add Cream, Kasuri Methi, and Paneer

1. Add 3 tbsp fresh cream and mix until the gravy turns silky.

2. Crush and add kasuri methi for aroma and depth.

3. Add paneer cubes and cook for 3–4 minutes on low flame.

4. Adjust consistency by adding ¼ cup warm water if needed.

🔹 Step 4: Garnish and Serve

1. Turn off the flame. Add 1 tsp butter on top for extra richness.

2. Garnish with chopped coriander and a drizzle of cream.

3. Serve hot with naan, paratha, kulcha, or steamed rice.

🔥 Pro Tips for Perfect Paneer Butter Masala

• Use ripe red tomatoes for naturally sweet, rich gravy.

• Always blend the tomato base finely to achieve smooth restaurant-style texture.

• Do not overcook paneer—it can become chewy.

• For a richer taste, increase the butter or cream slightly (but balance with acidity).

• Kasuri methi is essential—do not skip it.

❓ FAQs

Q. Can I use store-bought paneer?
Yes, but soak it in warm water for 10 minutes before using to soften it.

Q. How is paneer butter masala different from shahi paneer?
Shahi paneer is slightly sweeter and creamier, using more nuts and dairy. Paneer butter masala has a tangy tomato base with more spices.

Q. Can I freeze the gravy?
Yes, the base gravy (without cream and paneer) can be frozen for up to a month.