restaurant style paneer butter masala

Paneer Butter Masala is a classic and indulgent Indian dish known for its rich and creamy tomato-based curry. Here’s a recipe for making restaurant-style Paneer Butter Masala at home:


For the Paneer Marinade:

  • 250g paneer (cottage cheese), cut into cubes
  • 1/4 cup yogurt
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • Salt to taste

For the Gravy:

  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 large onion, finely chopped
  • 2 large tomatoes, pureed
  • 1 tablespoon tomato paste (optional for extra richness)
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon kasuri methi (dried fenugreek leaves), crushed
  • 1/2 cup heavy cream
  • Salt to taste
  • 1 teaspoon sugar (optional, to balance acidity)

For Garnish:

  • Fresh coriander leaves, chopped
  • Cream


Paneer Marinade:

  1. Marinate Paneer:
    • In a bowl, mix together yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
    • Add paneer cubes and coat them well with the marinade. Let it marinate for at least 30 minutes.
  2. Grill or Pan-fry Paneer:
    • Grill or pan-fry the marinated paneer until golden brown. Set aside.


  1. Prepare Tomato Puree:
    • Blanch tomatoes in hot water, peel, and puree them.
  2. Cook Onions:
    • In a pan, heat 1 tablespoon of butter and 1 tablespoon of oil. Add finely chopped onions and sauté until golden brown.
  3. Add Ginger-Garlic Paste:
    • Add ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
  4. Add Spices:
    • Add red chili powder, turmeric powder, coriander powder, and garam masala. Mix well and cook for 2 minutes.
  5. Add Tomato Puree:
    • Add the tomato puree and tomato paste (if using). Cook the mixture until the oil starts to separate from the masala.
  6. Simmer and Add Cream:
    • Lower the heat, add kasuri methi, and pour in the heavy cream. Mix well and let it simmer for 5-7 minutes.
  7. Adjust Seasoning:
    • Add salt and sugar to taste. Adjust the spice levels if needed.
  8. Add Paneer:
    • Gently add the grilled or pan-fried paneer to the gravy. Simmer for an additional 5-7 minutes.
  9. Finish with Butter:
    • Add the remaining tablespoon of butter and let it melt into the curry.

Garnish and Serve:

  1. Garnish:
    • Garnish with fresh coriander leaves and a drizzle of cream.
  2. Serve:
    • Serve Paneer Butter Masala hot with naan, roti, or steamed rice.

Enjoy this rich and creamy restaurant-style Paneer Butter Masala at home!


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