Paneer Butter Masala Recipe (Restaurant Style) – COOKUPI

Paneer Butter Masala Recipe (Restaurant Style)

Paneer Butter Masala is a rich and creamy Indian vegetarian dish that’s a favorite in many restaurants. Here’s a restaurant-style recipe for Paneer Butter Masala:


For Paneer Marinade:

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

For the Gravy:

  • 2 tablespoons butter
  • 2 tablespoons oil
  • 1 large onion, finely chopped
  • 2-3 tomatoes, finely chopped
  • 1/4 cup cashew nuts (kaju)
  • 1-inch piece of ginger, grated
  • 3-4 cloves of garlic, minced
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon kasuri methi (dried fenugreek leaves)
  • Salt to taste
  • 1/4 cup fresh cream
  • 1/2 cup water (adjust to achieve desired consistency)
  • Chopped coriander leaves for garnish


  1. Marinating the Paneer:
  • In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt.
  • Add the paneer cubes and gently coat them with the marinade. Let it sit for about 30 minutes.
  1. Making the Tomato-Cashew Paste:
  • Heat a tablespoon of butter in a pan.
  • Add the chopped onions and sauté until they turn translucent.
  • Add the cashew nuts and continue to sauté for another 2-3 minutes until the onions turn golden brown.
  • Add the grated ginger and minced garlic. Sauté for a minute or until the raw smell disappears.
  • Add the chopped tomatoes and cook until they become soft and the oil starts separating from the mixture.
  1. Blending the Gravy:
  • Allow the tomato-onion mixture to cool, and then blend it into a smooth paste using a blender or food processor. You can add a little water if needed to make a smooth paste.
  1. Cooking the Gravy:
  • In the same pan, heat the remaining tablespoon of butter and oil.
  • Pour the blended tomato-cashew paste into the pan and cook for 5-7 minutes, stirring occasionally.
  • Add red chili powder, coriander powder, garam masala, kasuri methi, and salt. Cook for a couple of minutes.
  1. Add Paneer and Cream:
  • Add the marinated paneer cubes to the gravy and mix gently.
  • Pour in the fresh cream and mix well. Adjust the consistency with water if needed.
  1. Simmer and Garnish:
  • Let the Paneer Butter Masala simmer for about 5-7 minutes on low heat.
  • Garnish with chopped coriander leaves.
  1. Serve:
  • Serve hot with naan, roti, or steamed rice.

Enjoy your homemade restaurant-style Paneer Butter Masala!

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