Paneer Butter Masala - Restaurant Style
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Sauté Whole Spices
In a pan, add 1 Tbsp butter and 1 Tbsp oil. Once melted, add cumin seeds, cloves, cardamom, and cinnamon stick. Fry for until their raw smell goes away.
Add Aromatics
Add garlic pods and ginger to the pan. Fry for another until their raw smell goes away.
Cook Onions and Tomatoes
Add chopped onions to the pan and stir until they become tender (do not overcook or brown them), about . Next, add the chopped tomatoes and cook for another until they are tender and mushy.
Add Cashews and Simmer
Add cashews, salt, and a little water to the mixture. Close the pan with a lid and cook on medium-high heat for . Alternatively, you can pressure cook this mixture for 3-4 whistles for a quicker option.
Blend the Gravy Base
Remove the lid, stir the cooked mixture, and let it cool down slightly. Transfer the mixture into a blender with a little water and churn for to make a smooth paste. If desired, you can use a hand blender.
Strain the Gravy
Strain the blended mixture through a sieve into another bowl to ensure the gravy base is smooth and free from any lumps. You can add half a cup of water to help pass it through the sieve nicely.
Prepare for Final Gravy
In a clean wok, add the remaining butter and oil. Once melted, add a bay leaf. Immediately add the red chili powder and stir well. This step helps in achieving a vibrant color for the dish. Before it starts to burn, immediately pour in the strained gravy mixture.
Cook the Gravy
Let the gravy cook for , or until the oil starts to ooze out from the sides.
Add Dry Spices and Sweetener
Check for salt and adjust if needed. Add turmeric powder, coriander powder, garam masala powder, and crushed dry fenugreek leaves. Stir well to combine. Then, add honey or sugar.
Finish with Cream and Paneer
Add fresh cream to the gravy and stir it in. Finally, add the paneer cubes and gently stir to coat them with the gravy. Cook for to allow the paneer to absorb the flavors.
Serve
Serve the Paneer Butter Masala hot, garnished with fresh coriander and a swirl of fresh cream.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 8 swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Honey?
- Maple syrup (1:1)
- 1 1/4 cup sugar + 1/4 cup water (per 1 cup honey)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Helpful Tips
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