paneer butter masala restaurant style

By prasenjit chakraborty• January 11, 2026• 👁 14 views

Description

tried-and-tested, restaurant-style Butter Paneer Masala recipe that I’ve been making for family get-togethers and weekend treats.

Ingredients

• Ingredients
• For the gravy base:
• 2 tbsp butter + 1 tbsp oil (or use 3 tbsp butter if you’re feeling extra indulgent 😋)
• 1 tsp cumin seeds (jeera)
• 1 inch cinnamon stick
• 3–4 cloves
• 2 green cardamoms
• 1 black cardamom (optional, but adds amazing aroma)
• 1 bay leaf
• 2 medium onions, roughly sliced
• 1 inch ginger + 5-6 garlic cloves (make a paste or roughly chop)
• 4-5 medium ripe red tomatoes, roughly chopped
• 12–15 cashews (soaked in warm water for 15–20 mins)
• 1 cup water (for cooking the base)
• Spices & finishing:
• 1 tsp Kashmiri red chilli powder (for beautiful colour, adjust for spice)
• 1½ tsp coriander powder
• ½ tsp turmeric powder
• ¾–1 tsp garam masala (good quality one)
• 1 tsp kasuri methi (dry fenugreek leaves) – very important!
• 3–4 tbsp fresh cream (malai)
• 1 tsp sugar (to balance the acidity)
• Salt to taste
• 2 tbsp more butter (for that restaurant tadka feel)
• Fresh coriander leaves for garnish
• 250–300g fresh paneer – cut into medium cubes
• (Optional: lightly roast paneer cubes in 1 tsp butter for 2 mins on medium flame – makes them slightly golden & softer)

Method

1. Step-by-Step Method (Takes about 40–45 mins)
2. Start with the base
3. Heat 2 tbsp butter + 1 tbsp oil in a deep pan/kadai. Add jeera, cinnamon, cloves, cardamoms & bay leaf. Let them crackle nicely (30 seconds).
4. Throw in the onions + ginger-garlic. Fry on medium flame till onions turn soft golden (8–10 mins). Don’t burn them!
5. Tomatoes & cashews time
6. Add chopped tomatoes + little salt. Cook till tomatoes become soft & mushy (7–9 mins).
7. Add soaked cashews. Pour 1 cup water. Cover & simmer 10–12 minutes on medium-low flame till everything is well cooked.
8. The magic smooth gravy
9. Cool the mixture completely.
10. Remove bay leaf & cinnamon stick (if possible). Blend to super smooth paste.
11. Pro tip: Pass through a fine sieve/strainer — this is what makes it restaurant-smooth & silky. Don’t skip!
12. Final tadka & flavour building
13. Put the same pan back on medium flame. Add 1–2 tbsp butter.
14. Pour the strained gravy back in. Add Kashmiri chilli powder, coriander powder, turmeric & salt.
15. Cook 5–7 minutes till butter starts floating on top & raw smell disappears. Keep stirring.
16. Finishing touches
17. Add sugar, garam masala & crushed kasuri methi (rub between palms first — releases amazing flavour!)
18. Pour fresh cream. Mix gently. Taste & adjust salt/sugar.
19. Add paneer cubes. Simmer 3–4 minutes only — don’t overcook paneer, it turns rubbery.
20. Switch off flame. Cover & let it rest 5 minutes.
21. Serve hot with butter naan, garlic naan, lachha paratha or jeera rice. Garnish with a swirl of cream + chopped coriander.
22. Quick Tips From My Kitchen (After Many Trials!)
23. Use very ripe, red tomatoes — sour ones make the gravy tangy.
24. Don’t skip straining — grainy gravy is the biggest restaurant vs home difference.
25. Never boil hard after adding cream — it can split.
26. Kasuri methi is non-negotiable for that authentic dhaba/restaurant taste.
27. If gravy feels too thick, add 2–3 tbsp hot water + little cream.
28. Make this once and I promise — you’ll never order butter paneer from outside again! Let me know in comments how it turned out for you. Happy cooking! ❤️🍛

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