Restaurant Style Paneer Butter Masala + Video

Paneer Butter Masala is essentially one of the simplest yet satiating Indian accompaniment made using dollops of fresh cream, paneer and spices. This paneer recipe can be easily made at home and the result is quite rewarding. Out of all the paneer recipes, this paneer sabji is our favourite and the best part is that it is super easy to make as well. Here is how to make Paneer Butter Masala Recipe or Butter Paneer at home (Step by Step + Video).

Be it summer, winter or monsoon, run out of ideas for curry of the day but if you have a slab of paneer at home then you know that your worries would not last long at all.

On countless occasions, I have ended up relying upon this one ingredient – paneer and it has never ever failed me.

Right from those warm home parties till instant meals for the family, whenever I feel like serving them something simple, Indian yet delicious my mind thinks about paneer recipes without a doubt.

Having recently tried Khada Masala Paneer last week, my kiddo has suddenly started loving paneer to an another level these days and his sweet requests, kind of have convinced me to try out recipes like Lahsooni Methi Paneer, Shahi Paneer and even Hotel Style Paneer Butter Masala as often as I can in a month.

This Butter Paneer Masala is just like your fav restaurants version and it tasted fabulous with the creamy texture and super flavorful curry.

So, without much adieu, take a note of my simple recipe for Restaurant Style Paneer Butter Masala and make it at home:

What is Paneer Butter Masala?

Paneer Butter Masala or Butter Paneer is a very popular curry where Indian Cottage Cheese or Paneer cubes are simmered in a mildly rich and sweet tomato cashew nut based gravy.

This curry goes very well with Indian breads and is a popular dish on restaurants menu.

No restaurant or dhaba menu is complete without this dish. This Indian curry has won many a hearts and is a fav veg option for parties or get togethers.

Butter paneer has this fresh flavour of butter, onion, cashew nuts, tomatoes and a dash of garlic, ginger and green chilli.

I love the way the gravy blends and nicely fuses with the tender pieces of paneer while you are sautéing the sabzi and the result turns out to be incredibly lip-smacking.

Finally, when it is served, just dunk the fresh chunk of your choice of flatbread in this luscious, slightly sweet yet pungent paneer loaded sabzi and you know that you are having an awesome meal! Serve it for lunch or dinner with any Indian bread of your choice.

Tips to make best Paneer Butter Masala

Use canned tomato puree to maker Paneer Butter Masala. The taste of the canned puree is much intense which cannot be replicated by home made puree.

Grind the masala to a fine paste. The gravy should be silky smooth. You can even pass the masala through a soup strainer to get really creamy curry.

Add the cream and honey at the end of cooking. If you plan to freeze the gravy, skip adding honey and cream and add them at last when you are ready to serve.

You can freeze this gravy in freezer safe container for 2-3 months. Just thaw over counter top for 3-4 hours and then heat again in a pan and add honey and cream before serving.

You can also give a smoky flavour to this curry by keeping a piece of red hot charcoal on a aluminium foil and sprinkling some ghee on it. Close the lid immediately for the curry to soak the flavour of the smoke.

Paneer Butter Masala Ingredients

Use fresh soft paneer to make this recipe. Since the paneer cubes are not fried, they must be very fresh.

If the paneer is old, boil it for 2-3 minutes in water. Discard the water and then use the paneer.

You will need butter and a little oil to start the recipe. Oil is added so that the butter doesn’t burn while cooking.

Adding whole spices like cloves, cardamom etc add a very nice flavour to the dish.

I have used very little onion, you can choose to skip it. Other than that, tomatoes, ginger, garlic and green chillies goes into making the gravy. Make sure to choose the ripest of tomatoes because it’s them that gives the taste and colour to the final dish.

Grind the onion, tomato masala to a very fine paste. While grinding, do not add too much water otherwise the paste will not become fine. 

Spice powders like coriander powder, turmeric powder, red chilli powder, garam masala powder etc will be needed.

Store bought tomato puree and tomato ketchup is a must to make this recipe. Since they are much concentrated than the homemade ones, they give a very characteristic restaurant like taste to the dish.

Finally, do not forget to add honey and lemon juice to balance the flavours and no Paneer Butter Masala is complete with Kasuri Methi.

Which Cream to use for making Butter Paneer Masala?

I have used Amul cream to make paneer butter masala. You can use any low fat cream that is available in your part of the world for this recipe.

You can also use homemade Cream or Malai collected over milk in place of fresh Cream.

How to make Vegan Paneer Butter Masala?

To make Vegan paneer butter masala, you can swap paneer with tofu. Butter with any vegan butter of your choice and cream with cashew cream. the taste still remains fabulous, so not shy away from trying out a vegan version of this butter paneer curry.

How to make Jain Version (No Onion No Garlic) Paneer Butter Masala?

To make a Jain version of this recipe, just skip adding onion, ginger and garlic. All the other ingredients are allowed in Jainism and since we have added very little of onion and garlic in the recipe, it will not affect the taste much.

What to serve with Paneer Butter Masala?

This curry goes well with any Indian bread. I like to serve it with plain naan, garlic naan, chapati, tawa roti, tandoori roti, rumali roti, plain paratha or lachcha paratha.

You can even serve it with jeera rice or veg pulao.

Other Paneer Recipes that you may like are

Paneer is a fav ingredient in Indian Vegetarian Cooking and many recipes can be made using Paneer as the star ingredients. I have a good collection of Paneer Recipes on the blog which are loved by the readers. Sharing some of the Paneer Recipes from the blog here.

• Paneer Burji
• Palak Paneer
• Shahi Paneer
• Matar Paneer
• Achari Paneer
• Kadai Paneer
• Paneer Aloo Tikki
• Paneer Lababdar
• Achari Paneer Tikka
• Palak Paneer Paratha
• Anari Paneer Kofta

How to use Frozen Paneer?

If you are using frozen paneer to make this dish, thaw the paneer over kitchen counter until it comes to room temperature.

Cut it onto cubes and then soak in warm water for 20 minutes.

Now use this paneer in the recipe.

You might also like

Restaurant Style Mushroom Tikka Masala

Egg Butter Masala

Rajma Masala

How to make Paneer Butter Masala Step by Step

Heat 1 tbsp butter and 1 tbsp oil in a pan.

Once the butter is hot, add cloves, black cardamom and green cardamom. Fry for a few seconds.

Add onion and saute for 2-3 minutes until they turn transparent.

Add chopped tomato, ginger, garlic and green chilli and cook for 2-3 minutes.

Now add cashew nuts and cook for another minute. Remove the pan from heat and let the mixture cool.

Grind the onion tomato mixture in a grinder to make a smooth paste. Do not add too much water while making the paste.

Heat the remaining 3 tbsp butter in the same pan.

Add the ground masala in the pan. Add coriander powder, turmeric powder, Kashmiri red chilli powder, tomato puree, tomato ketchup and salt.

Now add paneer cubes and cook for 3-4 minutes. Add more water if required.

Add garam masala powder, fresh cream, honey and kasuri methi. Cook for another minute.

Paneer Butter Masala Video Recipe

Paneer Butter Masala Recipe

4.3 from 10 votes

Print

Paneer Butter Masala Recipe

Paneer Butter Masala is essentially one of the simplest yet satiating Indian accompaniment made using dollops of fresh cream, paneer and spices. This paneer recipe can be easily made at home and the result is quite rewarding. 

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 people

Calories 358 kcal

Author Neha Mathur

Ingredients

• 4 tbsp Butter
• 1 tbsp Vegetable Oil
• 2 to 3 Cloves
• 1 Black Cardamom
• 2 to 3 Green Cardamom
• 1/4 cup Onion Chopped
• 1 cup Tomato Chopped
• 1 inch Ginger Chopped
• 5 to 6 Garlic cloves Chopped
• 2 Green chilli
• 20 to 25 Cashew Nuts
• 2 tsp Coriander Powder
• 1/2 tsp Turmeric Powder
• 2 tsp Kashmiri Red Chili Powder
• 1/4 cup Tomato Puree
• 2 tbsp Tomato Ketchup
• Salt to taste
• 400 grams Paneer Cut into cubes
• 1/2 tsp Garam Masala Powder
• 1/4 cup Fresh Cream
• 1 tsp Honey
• 2 tbsp Kasuri Methi

Instructions

1. Heat 1 tbsp butter and 1 tbsp oil in a pan.

2. Once the butter is hot, add cloves, black cardamom and green cardamom.
   

3. Fry for a few seconds.
   

4. Add onion and saute for 2-3 minutes.

5. Add chopped tomato, ginger, garlic and green chilli and cook for 2-3 minutes.

6. Now add cashew nuts and cook for another minute.

7. Remove the pan from heat and let the mixture cool.

8. Grind the onion tomato mixture in a grinder to make a smooth paste.

9. Heat the remaining 3 tbsp butter in the same pan.

10. Add the ground masala in the pan.

11. Add coriander powder, turmeric powder, Kashmiri red chilli powder, tomato puree, tomato ketchup and salt.

12. Now add 1/2 cup of water and cook for 2-3 minutes until oil starts to separate on the sides.

13. Add paneer cubes and cook for 3-4 minutes.

14. Add more water if required.

15. Now add garam masala powder, fresh cream, honey and kasuri methi.

16. Cook for another minute.

17. Garnish with fresh cream.

18. Serve hot with Naan or Laccha Paratha.
    

Recipe Notes

Use canned tomato puree to maker Paneer Butter Masala. The taste of the canned puree is much intense which cannot be replicated by home made puree.

Grind the masala to a fine paste. The gravy should be silky smooth. You can even pass the masala through a soup strainer to get really creamy curry.

Add the cream and honey at the end of cooking. If you plan to freeze the gravy, skip adding honey and cream and add them at last when you are ready to serve.

You can freeze this gravy in freezer safe container for 2-3 months. Just thaw over counter top for 3-4 hours and then heat again in a pan and add honey and cream before serving.

You can also give a smoky flavour to this curry by keeping a piece of red hot charcoal on a aluminium foil and sprinkling some ghee on it. Close the lid immediately for the curry to soak the flavour of the smoke.

Nutrition Facts

Paneer Butter Masala Recipe

Amount Per Serving

Calories 358 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 19g119%

Cholesterol 77mg26%

Sodium 211mg9%

Potassium 218mg6%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 5g6%

Protein 10g20%

Vitamin A 965IU19%

Vitamin C 10.5mg13%

Calcium 358mg36%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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