Paneer Butter Masala - Restaurant Style

Ready in

45 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Difficulty

Medium

Calories / Serving

~450 kcal

Spicy Level

Recipe by Chef's Kitchen on YouTube
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Measurements

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All Ingredients

For the Paste

All Ingredients

For the Gravy

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. 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.

  2. Simmer Paste Ingredients

    Cover the pan with a lid and let the mixture for until the onions and tomatoes are softened.

  3. Blend the Paste

    Transfer the mixture into a blender and blend until it forms a smooth paste.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. Final Simmer

    Cover the pan and let the paneer in the gravy for on medium-low heat, allowing the flavors to meld.

  11. 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.

  12. 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 start
Ingredient 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)
AllergensThis recipe contains dairy and nuts.
dairynuts

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.

  • Cooking tipEnsure to Stir the Yogurt

    Ensure to stir the yogurt quickly into the gravy to prevent it from curdling.

  • Flavour tipAdjust the Amount of Green

    Adjust the amount of green and red chili powder according to your spice preference.

  • Flavour tipSauté the Spices Briefly to Avoid Burning Them

    Which can alter the flavor.

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