How to Make Paneer Butter Masala in Restaurant Style
Paneer Butter Masala, also known as Paneer Makhani, is a rich and creamy North Indian curry that has won hearts worldwide. With its velvety tomato-based gravy, aromatic spices, and soft paneer cubes, it is one of the most popular dishes in Indian restaurants. If you’ve ever wondered how to recreate that authentic restaurant-style flavor at home, this guide will walk you through each step to make the perfect Paneer Butter Masala.
Table of Contents
Ingredients: For the Gravy Base
- 3 large tomatoes, roughly chopped
- 1 large onion, sliced
- 3-4 garlic cloves
- 1-inch ginger
- 10-12 cashew nuts
- 2 tbsp butter
- 1 tbsp oil
- 1 cup water
- 1/2 tsp salt
Ingredients: For the Main Curry
- 200 grams paneer (cottage cheese), cut into cubes
- 2 tbsp butter
- 1/2 tsp cumin seeds
- 1 tsp Kashmiri red chili powder (for color and mild heat)
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1 tsp coriander powder
- 1 tsp sugar (optional, to balance flavors)
- 1/2 cup fresh cream
- 1/2 cup milk
- 1 tsp dried fenugreek leaves (kasuri methi), crushed
- Salt to taste
- Fresh coriander leaves for garnish
Step-by-Step Recipe:
Step 1: Preparing the Gravy Base
1. Heat 1 tbsp oil and 1 tbsp butter in a pan.
2. Add sliced onions and sauté until they turn soft and translucent.
3. Add chopped tomatoes, garlic, ginger, cashew nuts, and salt. Cook for 8-10 minutes on medium heat until tomatoes turn mushy.
4. Allow the mixture to cool, then blend it into a smooth puree using a little water if needed. Strain the puree for a silky texture.
Step 2: Making the Curry
1. Heat 2 tbsp butter in a pan and add cumin seeds.
2. Pour the strained tomato-onion-cashew puree into the pan.
3. Add Kashmiri red chili powder, turmeric, coriander powder, and sugar. Cook for 5-7 minutes until the mixture thickens and oil starts to separate.
4. Reduce the flame and pour in the milk, stirring continuously to prevent curdling.
5. Add the paneer cubes and mix gently to coat them with the sauce.
6. Stir in the fresh cream and dried fenugreek leaves (kasuri methi). Cook for another 2-3 minutes on low heat.
7. Finish with garam masala and garnish with fresh coriander leaves.
Pro Tips for a Restaurant-Style Taste:
” Use fresh, ripe tomatoes “: They give the best natural sweetness to the gravy.
” Blend and strain the puree “: This step ensures the smooth and velvety consistency typical of restaurant curries.
” Use butter and cream generously “: They enhance the richness of the dish.
” Add kasuri methi at the end “: It gives the signature aromatic flavor found in restaurant versions.
” Sauté the spices well “: Cooking the masala properly brings out its full depth of flavor.
” Do not overcook the paneer “: Keeping it soft and tender is key to a great dish.
Serving Suggestions:
Paneer Butter Masala pairs best with naan, roti, or jeera rice. Garnish with extra cream and butter before serving to make it look more appealing.
Now that you know the secrets to making restaurant-style Paneer Butter Masala at home, try this recipe and impress your family and friends with your culinary skills!
Common question
How to make paneer butter masala ahead
Make the gravy or curry base without cream . Cool it completely. Refrigerate or freeze it in glass containers. Reheat it until bubbling hot, then add paneer. Cook for 2 mins and add cream.
How to make this recipe vegan?
This recipe can be made vegan easily by substituting paneer with extra firm tofu or any grilled veggies. Use vegan butter & vegan cream for butter and cream substitutes.
Can I use this recipe to make butter chicken?
You can use the sauce for butter chicken, but the spice levels I use for meat recipes is higher. I do have separate recipes, you can these Butter Chicken and Chicken Butter Masala.
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