Paneer Butter Masala - Restaurant Style
For the Paste
For the Gravy
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Sauté Spices and Vegetables for Paste
Heat 2 tablespoons of cooking oil in a non-stick pan over medium heat. Add 3 cloves and seeds from 3 cardamom pods. briefly. Add 2 tablespoons of butter and let it melt. Add 14 split cashews (approx. 7 whole), 2 large cloves of garlic, and 1 inch of ginger root. for a few seconds. Add 2 sliced red onions and until they soften. Then add 2 sliced tomatoes.
Simmer Paste Ingredients
Cover the pan with a lid and let the mixture for until the onions and tomatoes are softened.
Blend the Paste
Transfer the mixture into a blender and blend until it forms a smooth paste.
Prepare Gravy Base
Heat 2 tablespoons of cooking oil in the same pan. Once hot, add 2 tablespoons of butter and let it melt over medium heat. Add 1 chopped green chili and 1 small chopped red onion. until the onion softens.
Add Dry Spices
Add 1/4 teaspoon of turmeric powder, 1 tablespoon of ground cumin and coriander powder, 1/2 teaspoon of red chili powder, and salt to taste. the spices for a short time, ensuring they do not burn.
Incorporate Paste and Simmer
Add the prepared onion-tomato-cashew paste to the pan. Mix well and continue to until the oil starts to separate from the paste, indicating it's well cooked.
Add Water and Adjust Consistency
Pour in 1 cup of water and stir thoroughly to combine with the paste. Ensure the gravy reaches a consistent texture.
Add Yogurt
the heat to very low, almost off. Quickly add 2 tablespoons of yogurt and stir it into the gravy immediately to prevent it from curdling. The color of the gravy will change to a lighter, creamier shade.
Add Paneer
Gently add the 12 ounces of paneer cubes (approximately 32 pieces) into the gravy. Stir carefully to coat the paneer without breaking it.
Final Simmer
Cover the pan and let the paneer in the gravy for on medium-low heat, allowing the flavors to meld.
Garnish and Finish
Uncover the pan. Sprinkle 2 tablespoons of chopped cilantro (coriander leaves) and 1 teaspoon of crushed fenugreek (methi) leaves over the paneer butter masala. Stir gently.
Serve
Your restaurant-style Paneer Butter Masala is now ready. Serve hot 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.
- For a richer gravyIngredient swap
You can use heavy cream instead of yogurt.
- Add a pinch of sugarCustomise
Add a pinch of sugar to balance the flavors if the tomatoes are too tart.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
More from Chef's Kitchen
Other recipes converted from Chef's Kitchen's cooking videos.
Kerala Fish Curry – Spicy & Tangy
Cuisine
Indian · South Indian
Prep + Cook Time
50 Minutes
Difficulty Level
Medium
Paneer Kurkure with Mint-Coriander Chutney and Apple Raisin Chutney
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr
Difficulty Level
Medium
You might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Vegetarian Indian Feast: Chole, Paneer, Pakora, Roti & More
Cuisine
Indian · North Indian
Prep + Cook Time
4 hr
Difficulty Level
Medium
Drumstick Soup
Cuisine
Indian · South Indian
Prep + Cook Time
30 Minutes
Difficulty Level
Easy
Paneer Masala - Restaurant/Dhaba Style
Cuisine
Indian · North Indian
Prep + Cook Time
55 Minutes
Difficulty Level
Medium
Chole Masala - Quick & Easy Chickpea Curry
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Easy
Crispy Spicy Onion Paratha
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Paneer Paratha with Green Chutney
Cuisine
Indian · North Indian
Prep + Cook Time
40 Minutes
Difficulty Level
Comments (0)
Sign in to leave a comment on this recipe.
Loading comments...