Paneer Butter Masala Recipe, How to make Paneer Butter Masala Restaurant Style
Recipe type: Main, vegetarian
RecipeCuisine: Indian, North-India
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Paneer Butter Masala recipe made in restaurant style. The gravy goes well with butter naan, roti, toasted bread and also jeera rice.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 250 gm cottage cheese (paneer)
  • 5-6 medium sized
  • 1 bay leaf
  • 3 tbsp butter + 1 tbsp oil
  • ½ inch ginger chopped into julienne
  • 2-3 green chilies slit lengthwise
  • mace- 2 strands
  • ½ tsp garam masala powder
  • ½ tsp kashmiri chili powder
  • 1 tbsp sugar
  • 16-17 cashewnut soaked in hot water for 5-120 mins then grounded into a smooth paste
  • 1 cup water or as required
  • 2 tbsp cream or as required
  • salt as required
  • 1 tbsp dry fenugreek leaves (kasuri methi)
How to make the recipe?
  1. Firstly make a small cross over the tomatoes. Boil them in 3 cups hot water with little salt for 6-7 mins. Also add bay leaf while boiling tomatoes.
  2. Once the tomatoes are boiled their skin would start peeling.
  3. Allow to cool, peel the tomatoes. Chop and blend them to a smooth puree.
  4. Add 1 tbsp butter + 1 tsp oil in a hot pan. Shallow fry the paneer.
  5. Once they get a lovely golden color switch off the gas. Remove the paneer and place aside.
  6. In the same pan add rest of oil and butter, Saute ginger and mace for a minute on low heat. I forgot to add mace in the excitement but you don't forget ;)
  7. Add the chilies and saute for 20 secs.
  8. Pour the cashewnut paste.
  9. Mix all nicely and fry the paste.
  10. Keep frying and stirring until the paste thickens.
  11. Add the tomato puree.
  12. Simmer the tomato puree until it thickens.
  13. The gravy would thicken and reduce.
  14. Once the gravy starts leaving oil towards the edges. Add all the spice powders, sugar and salt.
  15. Stir in cream.
  16. Sprinkle some kasuri methi.
  17. Serve your paneer butter masala recipe hot with naan, rotis or rice.
1. It's important to cook the tomato puree until it has no moisture left for better result.
2. Adding cream is optional but it enhances the taste of the dish.
3. I have added oil along butter as butter tends to get brown.
4. If you like spice then add more green chilies
5. You could add dash of orange color I haven't added.
6. The consistency of the gravy has to be thick.
Recipe by Flavors of Mumbai at