Paneer Butter Masala Recipe (Restaurant Style) 🧈

Short Description:
Paneer Butter Masala is a rich, creamy North Indian curry made with soft paneer cubes simmered in a buttery tomato-based gravy. With its balance of sweet, tangy, and mildly spicy flavors, it’s one of the most loved vegetarian dishes across India — and globally!

📊 Recipe Details

• ⭐ Rating: 9.5/10

• 🧠 Difficulty Level: Medium

• 💰 Budget: $4 – $6 USD

• ⏱️ Cooking Time: 35–40 minutes

• 🍽️ Category: Vegetarian

• 🔥 Meal Type: Lunch / Dinner / Special Occasion

• 👥 Serving Size: 3–4 persons

🧪 Nutrition Facts (Per Serving)

• 🍛 Calories: ~330 kcal

• 💪 Protein: ~11g

• 🥓 Fats: ~22g

• 🍞 Carbohydrates: ~18g

🛒 Ingredients

For Gravy Base:

• 2 tbsp butter

• 1 tbsp oil

• 2 medium onions (roughly chopped)

• 3 medium tomatoes (roughly chopped)

• 1 inch ginger

• 4–5 cloves garlic

• 10–12 cashew nuts

For Curry:

• 200g paneer (cubed)

• 1 tsp kasuri methi (dried fenugreek leaves)

• 1–2 tsp sugar (optional)

• ¼ cup fresh cream

• ½ tsp garam masala

• ½ tsp red chili powder (adjust to taste)

• Salt to taste

• ½ cup water (adjust consistency)

• Coriander leaves for garnish

👨‍🍳 Step-by-Step Instructions

🍅 Step 1: Prepare the Base

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

2. Add onions, garlic, ginger, and sauté until soft.

3. Add tomatoes and cashews. Cook till tomatoes break down.

4. Cool slightly, then blend to a smooth paste.

🍲 Step 2: Cook the Gravy

1. In the same pan, melt 1 tbsp butter.

2. Add the tomato-onion-cashew paste and cook 5–7 mins.

3. Add red chili powder, garam masala, and salt.

4. Mix well, cook until oil starts to separate.

🧀 Step 3: Add Paneer & Finish

1. Add ½ cup water and bring to simmer.

2. Add paneer cubes, cook for 3–4 minutes.

3. Stir in kasuri methi, sugar (optional), and cream.

4. Simmer for another 2–3 minutes.

🌿 Step 4: Garnish & Serve

• Garnish with fresh coriander and a swirl of cream.

• Serve hot with naan, roti, jeera rice, or paratha.

🍽️ Serving

• Serves: 3–4 people

• Best Served With: Butter naan, tandoori roti, rice

• Storage: 2 days in refrigerator

• Reheat Tip: Add a splash of water or cream while reheating

💡 Tips

• Soak paneer in hot water for 10 mins to keep it soft.

• Always use fresh cream for the rich texture.

• Kasuri methi is the secret to the restaurant-style flavor.

• Avoid overcooking paneer — it gets rubbery.

🧾 About the Dish

🌍 Origin & History

Paneer Butter Masala originates from Punjabi cuisine, where rich gravies are often cooked in butter or ghee. It evolved from the classic butter chicken, replacing meat with paneer to cater to vegetarians. Over time, it became a menu favorite in almost every Indian restaurant worldwide.

🥄 Taste Profile

• Texture: Creamy, buttery, and silky

• Flavor: Sweet-savory with a mild tang and richness

• Aroma: Fragrant with butter, fenugreek, and spice blends

📍 Where Can You Use This Recipe?

• Festive meals or celebrations

• Restaurant-style dinners at home

• Indian cuisine nights

• Vegetarian meal plans

• Food content for YouTube/Instagram

👤 Who Should Eat It?

• Vegetarians looking for indulgent meals

• Kids and adults (mild spice and rich flavor)

• Those looking for protein-rich vegetarian curry

• Ideal for celebrations or dinner parties

🙅‍♂️ Who Should Avoid It?

• People on low-fat or low-dairy diets

• Those with lactose intolerance

• Not suitable for vegan diets unless modified with tofu & coconut cream

➕ Bonus Variations

• Tofu Butter Masala – vegan alternative

• Spicy Version – add green chilies and extra garam masala

• No Onion-Garlic Version – skip them for a sattvic dish

• Low-fat Version – skip cream, use low-fat milk and less butter