Paneer Butter Masala is one of the most loved and iconic paneer dishes in Indian cuisine. Its creamy, mildly sweet, and buttery tomato-based gravy combined with soft paneer cubes makes it a restaurant favorite — but guess what? You can easily make this restaurant-style Paneer Butter Masala at home with simple ingredients!
🧄🧅🍅 Ingredients
Here’s everything you need to recreate that restaurant-style magic at home.
🔸 For the Gravy Base:
- 3 large ripe tomatoes, roughly chopped
- 1 medium onion, sliced (optional, for extra depth)
- 10–12 cashew nuts
- 1-inch piece ginger
- 4–5 cloves garlic
- 2 tbsp butter
- 1 tbsp oil
🔸 Whole Spices:
- 1 bay leaf
- 1–2 green cardamoms
- 1 small piece cinnamon
- 2–3 cloves
🔸 Spices:
- 1 tsp red chili powder (Kashmiri for color)
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- Salt to taste
- 1 tsp sugar (optional, for balancing the tang)
🔸 Other:
- 200–250g paneer, cut into cubes
- 1/4 cup fresh cream
- 1 tsp kasuri methi (dried fenugreek leaves), crushed
- 1 tbsp butter (for garnish)
- Fresh coriander leaves for garnish
👩🍳 Step-by-Step Recipe
🔹 Step 1: Make the Tomato-Cashew Gravy
- Heat 1 tbsp oil and 1 tbsp butter in a pan.
- Add whole spices (bay leaf, cinnamon, cardamom, cloves) and sauté for 30 seconds.
- Add garlic, ginger, onions (if using), and tomatoes.
- Add cashews and cook everything until tomatoes turn soft and mushy.
- Let it cool slightly, then blend into a smooth paste.
💡 Strain the gravy if you want that ultra-smooth restaurant-style texture.
🔹 Step 2: Cook the Gravy
- In the same pan, add 1 tbsp butter and the tomato-cashew paste.
- Cook on medium heat for 5–7 minutes until it thickens and the oil starts separating.
- Add turmeric, chili powder, coriander powder, salt, and sugar. Mix well.
- Add a little water to adjust consistency if needed.
🔹 Step 3: Add Paneer & Cream
- Add paneer cubes to the gravy and simmer for 3–4 minutes.
- Add crushed kasuri methi and fresh cream. Mix gently.
- Simmer for another 2–3 minutes. Don’t overcook the paneer.
🔹 Step 4: Final Touch
- Add a small cube of butter just before turning off the flame.
- Garnish with fresh coriander leaves and a drizzle of cream on top.
