Paneer Butter Masala

Paneer Butter Masala

When you go to a restaurant for a celebratory dinner, there is one dish which always finds a place in your order. It is the rich, creamy, Paneer Butter Masala. There aren’t many dishes that are popular with vegetarians and non-vegetarians alike.

Everything about this desi delicacy is celebratory. The mild sweetness and tanginess from tomatoes and onions; richness of butter, cashew nuts and cream; combined with the subtle aromas from dry spices; married together by the aromatic kasuri methi and soft, yet crumbly texture of paneer it’s pure, divine Indian food at its best!

Paneer Butter Masala with a dash of cream
Paneer Butter Masala with a dash of cream

Does Paneer Butter Masala always taste better at a restaurant? Not anymore!

Those who have tried cooking this dish at home would have realised that recreating the restaurant magic of this delicacy is not very easy. It’s one of those dishes that home kitchens have struggled to replicate. This take-it-easy recipe will help you produce a restaurant quality paneer butter masala at home, and you would have guessed it already – it is going to be super easy!

We’ll start by cooking onions and tomatoes with some basic spices and cashews. Next step is to puree this to a thick masala paste. We’ll then fry some fragrant spices in butter releasing a fantastic aroma. The pureed masala mix goes into this, followed by the paneer. Finish  with a seasoning of kasuri methi, coriander leaves (cilantro), and a dash of cream. That’s about it. Isn’t that simple?

I enjoy paneer butter masala with Indian breads like naan, roti, or kulcha. My wife says Jeera rice is the best accompaniment.

Now you can also make restaurant style Paneer Butter Masala at home. Make it like a pro!! This recipe is all you will need!

Print Recipe
Paneer Butter Masala - Restaurant Style Yum
Everything about this desi delicacy is celebratory. This restaurant style paneer butter masala is pure, divine Indian food at its best!
Paneer Butter Masala
Course main course
Cuisine indian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 20 minutes
Servings
portion
Ingredients
Course main course
Cuisine indian
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 20 minutes
Servings
portion
Ingredients
Paneer Butter Masala
Instructions
  1. Finely chop the onions and tomatoes. Soak the cashew nuts in water.
    Ingredients for paneer butter masala
  2. Heat some oil in a pan, and add the chopped onions.
  3. Cook till they are tender. As soon as the onions turn translucent, add the chopped tomatoes.
  4. Add salt, and mix well.
  5. Close the lid, and cook for 3 minutes on a low flame.
  6. Open the lid, and add coriander powder, chili powder, garam masala, and cashew nuts.
    Coriander powder, chilli powder, garam masala, and cashew nuts are added
  7. Stir well, cook till the juices start to disappear, and switch off.
  8. Let it cool. Transfer the onion and tomato mixture to a blender, add a cup of water, and grind to a fine paste.
  9. This is the "masala" of our paneer butter masala. Add more water if the masala it's too thick.
    Puree the cooked mix to a thick sauce
  10. Heat a pan, and melt the butter.
    Heat butter
  11. Fry the dry spices, bay leaf, cardamom, cloves and cinnamon, for 1 minute on a low flame.
    Fry the spices in butter
  12. Crush the ginger and garlic, and add to the pan.
    Crushed ginger and garlic added to the frying mix
  13. Add the masala to the pan, add more chili powder (if required) for the colour, and mix well.
    Add the blended masala
  14. Cook with the lid closed for 3 minutes.
  15. Open the lid, and cook for some more time if you want to reduce the gravy. Add the paneer cubes and the Kasuri methi leaves.
    Add paneer and kasuri methi
  16. Add some cream and mix well.
    Paneer and methi leaves added to the pan
  17. Garnish with coriander leaves and a pinch of methi leaves. Serve hot with roti or naan.
Recipe Notes
  • Use only Kashmiri chili powder for this recipe - it adds a beautiful red colour to the curry  without making the masala too hot
  • Crush the ginger and garlic to make a coarse paste before drying in butter. I used a mortar and pestle. Crushing them on the chopping board with the flat surface of your knife will do fine
  • Kasuri methi adds a welcome bitter note to the sweet flavours of paneer butter masala. But be careful not to overdo it. Too much methi leaves will make your curry taste bitter!

26 Comments

  1. Paluk Khanna

    nice recipe !!!

  2. The take it easy chef

    Thank you 🙂

  3. Nisha Lazar

    Nice recipe Arun ! I​ am definitely gonna try this.

  4. The take it easy chef

    Thank you Nisha. I am sure you’ll love it.

  5. Chatorii Ladki

    I am in love with the color of Paneer Butter Masala !! Awesome Recipe

  6. The take it easy chef

    Thank you. It tasted good too 😉

  7. Serene & Timmy

    I’m not a big fan of paneer but this looks so yum. So,the paneer doesnt really need much cooking time-right?

  8. The take it easy chef

    Thank you. Give it a try, you’ll like it. That’s right. Paneer gets cooked in a couple of minutes. Another suggestion is to lightly fry the paneer for a few seconds on each side in butter. Will enhance the taste, but of course, there is more butter involved!

  9. Serene & Timmy

    Yeah, I understand that guilty feeling . Will try this 🙂

  10. The take it easy chef

    Fantastic! Let me know how it goes. 🙂

  11. Renu Varghese

    Hi Arun .. I tried this recipe today morning … it tasted too good, it was a hit at home , everybody loved it 🙂 Awesome recipe … keep posting 😉

  12. The take it easy chef

    Hi Renu, thank you very much! You have made my day 🙂
    I’ll keep posting…please keep coming back 🙂 And share your feedback and suggestions!

  13. I just cooked this thing and its amazing… n yes this wil b cooked a lot more often henceforth…. thank you 😊

  14. The take it easy chef

    Hi Shreya, thank you very much for trying my recipe.
    I am glad to hear that you liked it! 🙂

  15. Casey the College Celiac

    I’ve only tried Indian food a couple times, but I’ve always loved it. I definitely need to try making it at home sometime soon. Thanks for the inspiration!

    • The Take It Easy Chef

      Thank you Casey. I hope you don’t have to make many tweaks to the recipe. Please let me know how it goes! 🙂

  16. ouu looks delicious!! definitely gotta try this!

    xx
    lau
    http://www.malibluemymind.com

  17. Wow, I’ve been searching for a new recipe and this looks delicious. Putting cashews in must give it a great nutty flavor. 🙂

    • The Take It Easy Chef

      Thank you Sonyo! 🙂 The nutty flavour of cashews is a bit understated in this recipe. But it does add to the palate of the dish.

  18. Can’t wait to try out this recipe!! Looks so delicious 🙂

  19. This looks heavenly, great photos too.

  20. I absolutely love paneer so this will have to be the next recipe that I try!..great post! X

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