Paneer Butter Masala – Restaurant Style
For the Paste
For the Gravy
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Paste Base
Heat a non-stick pan over medium heat. Add 2 tablespoons of cooking oil and swirl to coat the pan. heat to medium. Add 3 cloves and seeds from 3 cardamom pods. Quickly the spices for a few seconds.
Sauté Aromatics and Vegetables
Add 2 tablespoons of butter to the pan and let it melt and become frothy. Add 14 split cashews (about 7 whole), 2 large garlic cloves, and a 1-inch piece of ginger root. for a few minutes until fragrant. Add 2 sliced red onions and until softened. Then add 2 sliced tomatoes and continue .
Simmer and Blend the Paste
Cover the pan with a lid and let the mixture boil for about until the onions and tomatoes are very soft. Uncover the pan. Transfer the softened mixture to a blender and blend until it forms a smooth paste.
Prepare the Gravy Base
Heat a new hot pan. Add 2 tablespoons of cooking oil and swirl. heat to medium. Add 2 tablespoons of butter and let it melt. Add 1 chopped green chili (deseed if preferred for less heat) and . Add 1 small chopped red onion and until softened.
Add Spices and Paste
Add 1/4 teaspoon turmeric powder, 1 tablespoon ground cumin and coriander powder, and 1/2 teaspoon red chili powder. Give it a quick mix, being careful not to burn the spices. Add salt to taste. Continue for a short time. Then, add the previously blended onion-tomato-cashew paste to the pan. Mix well and until the oil starts to separate from the sides of the paste (around 8:55).
Incorporate Liquids and Yogurt
Add 1 cup of water to the paste and mix thoroughly until a consistent gravy forms. the heat to very low, almost off. Quickly add 2 tablespoons of yogurt (curd) and stir it in immediately to prevent curdling. The color of the gravy will change to a beautiful orange hue.
Add Paneer and Finish
Add 32 paneer cubes (approximately 12 ounces) to the gravy. Gently stir the paneer to coat it evenly. Cover the pan with a lid and let it for on medium-low heat. Uncover the pan. Add 2 tablespoons of chopped cilantro (coriander leaves) and 1 teaspoon of crushed fenugreek (methi) leaves (rub them between your palms before adding). Give it a quick stir. Cover again for 5 more minutes. The Paneer Butter Masala is now ready to be served. Enjoy with naan bread, roti, or rice.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
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 Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Ginger (fresh)?
- 1/2 tsp ground ginger (per 1 tbsp fresh)
- 1/2 tsp ginger paste (per 1 tsp fresh)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- Use heavy cream instead ofIngredient swap
Use heavy cream instead of yogurt for an even richer gravy.
- Add a pinch of sugarCustomise
Add a pinch of sugar to balance the flavors if desired.
Helpful Tips
Small details that can improve the final result.
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