Looking for an easy and authentic paneer butter masala recipe? This restaurant-style North Indian dish is rich, creamy, and full of flavor. Whether you’re a paneer lover or just exploring Indian cuisine, this is the perfect recipe to try at home.
In this post, I’ll show you how to make authentic paneer butter masala at home – no shortcuts, no pre-made sauces, just real ingredients and big flavor.
💡 What is Paneer Butter Masala Recipe All About?
Paneer Butter Masala, also known as Paneer Makhani, is a smooth, buttery tomato-based curry made with soft cubes of Indian cottage cheese (paneer). It’s one of the most ordered dishes at Indian restaurants globally—and for good reason. The velvety texture, gentle spices, and mellow sweetness make it a universal favorite.
🛒 Ingredients for Paneer Butter Masala Recipe
Here’s everything you need for this homemade paneer butter masala recipe:
🥘 For the curry base:
- 2 tbsp butter (preferably white butter)
- 1 tbsp oil (helps prevent burning)
- 2 large ripe tomatoes, chopped
- 10–12 cashew nuts
- 1 medium onion (optional but adds body)
- 1 tbsp ginger garlic paste
- 1–2 green cardamoms
- 1 small bay leaf
- 1 tsp red chili powder (adjust to taste)
- 1 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
🧀 For finishing:
- 200–250g paneer (cut into cubes)
- 1 tsp kasuri methi (dried fenugreek leaves, crushed)
- 2–3 tbsp fresh cream
- Fresh coriander leaves for garnish
👩🍳 How to Make Restaurant-Style Paneer Butter Masala Recipe at Home
🔹 1. Make the Tomato-Cashew Gravy
- Heat 1 tbsp oil and 1 tbsp butter in a pan.
- Add bay leaf, cardamom, chopped tomatoes, cashews, and onion (if using).
- Sauté until tomatoes soften and oil begins to separate.
- Let it cool, then blend into a smooth, lump-free paste.
🔹 2. Cook the Gravy
- In the same pan, add 1 tbsp butter.
- Add ginger-garlic paste and sauté until golden.
- Pour in the blended tomato-cashew puree.
- Add red chili, turmeric, garam masala, and salt.
- Simmer for 8–10 minutes until thick and oil rises on the sides.
🔹 3. Add Paneer and Final Touches
- Gently add paneer cubes into the gravy.
- Stir in kasuri methi and a splash of water if needed.
- Simmer for 3–4 minutes.
- Finish with fresh cream and stir gently.
🔹 4. Serve Hot
Garnish with chopped coriander and a drizzle of cream.
🍛 What to Serve with Paneer Butter Masala
This curry pairs beautifully with:
- Butter naan or garlic naan
- Jeera rice or plain basmati rice
- Lachha paratha or roti
It’s perfect for dinner parties, special occasions, or a cozy Sunday meal.
🥗 Nutritional Information (Per Serving)
⚠️ Note: Nutritional values may vary slightly based on portion size and ingredients used.
✅ Tips to Perfect Your Paneer Butter Masala Recipe
- Use fresh, soft paneer. If using store-bought, soak it in warm water for 10 mins before adding.
- Don’t skip cashews – they give the sauce its signature creamy texture.
- Always crush kasuri methi between your palms to release aroma.
- For a smoky flavor, you can lightly grill paneer before adding.
🔁 How to Store & Reheat Paneer Butter Masala Recipe
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Can be frozen for up to 1 month (without cream).
- To reheat: Add a splash of milk or cream and warm over low heat.
🙋 Frequently Asked Questions
Q: Can I make this recipe vegan?
Yes! Use tofu instead of paneer, and swap butter and cream for vegan alternatives like cashew cream or coconut milk.
Q: Is this curry spicy?
Not very. It’s mildly spiced and kid-friendly, but you can always increase the chili powder to taste.
Q: Can I make it without cream?
Yes. Use more cashews or add a splash of milk for a lighter version.
❤️ Final Thoughts
There’s something magical about a bowl of creamy Paneer Butter Masala paired with fluffy naan or rice. It’s more than just food—it’s comfort, celebration, and nostalgia all in one bite.
If you try this recipe, let me know in the comments and enjoy every bite of this creamy North Indian delight!