Name: Paneer Butter Masala – Restaurant Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 People
Cuisine: Indian
Ingredients: 200 gms Paneer; 1/4 tsp Turmeric powder; 1/2 tsp Chilli powder; 1/2 tsp Salt; 1/2 tsp Butter; 2 tbsp Butter; 1/2 tsp Cumin seeds; 1 inch Cinnamon; 2 Cloves; 1 Bay leaf; 1 (chopped) Onion; 1 tbsp Ginger garlic paste; 2 tomatoes Tomato puree; 1 tbsp Kashmiri chilli powder; 1/2 tbsp Coriander powder; 1/4 tsp Turmeric powder; 1 tsp Cumin powder; 3 tbsp Curd; 3/4 cup Water; 1/4 tsp Garam masala; to taste Salt; 1 tsp Kasuri methi

Ready in

45 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~450 kcal

Recipe by she cooks on YouTube

Recipe Summary

A rich and creamy Indian paneer curry, perfect for a special meal. This recipe features pan-fried paneer cubes in a luscious tomato-onion gravy, seasoned with aromatic spices and finished with a touch of curd and kasuri methi.

Adjust servings

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All Ingredients - For Paneer Preparation

Paneer 200 gms
Turmeric powder 1/4 tsp
Chilli powder 1/2 tsp
Salt 1/2 tsp
Butter 1/2 tsp

All Ingredients - For Gravy

Butter 2 tbsp
Cumin seeds 1/2 tsp
Cinnamon 1 inch
Cloves 2
Bay leaf 1
Onion 1 (chopped)
Ginger garlic paste 1 tbsp
Tomato puree 2 tomatoes
Kashmiri chilli powder 1 tbsp
Coriander powder 1/2 tbsp
Turmeric powder 1/4 tsp
Cumin powder 1 tsp
Curd 3 tbsp
Water 3/4 cup
Garam masala 1/4 tsp
Salt to taste
Kasuri methi 1 tsp

Tools You'll Need

Pan
Bowl

Don't have an ingredient? Try these 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 Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom

⚠ Contains Allergens

dairy

Step-by-Step Instructions

Step 1: Prepare the Paneer

Take 200 gms of paneer cubes in a bowl. Add 1/4 tsp turmeric powder, 1/2 tsp chilli powder, and 1/2 tsp salt to the paneer. Mix well to coat the paneer cubes evenly with the spices.

Step 2: Fry the Paneer

Heat 1/2 tsp butter on a pan. Add the spiced paneer cubes to the pan and fry for , flipping them over to ensure they are golden brown on all sides.

Step 3: Sauté Whole Spices and Onion

In a separate pan, melt 2 tbsp butter. Add 1/2 tsp cumin seeds, 1 inch cinnamon stick, 2 cloves, and 1 bay leaf to the melted butter. Then, add 1 chopped onion and sauté until translucent.

Step 4: Cook Ginger Garlic Paste and Tomato Puree

Add 1 tbsp ginger garlic paste to the pan and sauté for until the raw smell disappears. Pour in the puree of 2 tomatoes and sauté for until the mixture thickens and oil starts to separate from the sides.

Step 5: Add Dry Spices and Curd

Add 1 tbsp Kashmiri chilli powder, 1/2 tbsp coriander powder, 1/4 tsp turmeric powder, and 1 tsp cumin powder to the tomato mixture. Sauté the spices for . Then, add 3 tbsp curd and mix well until fully incorporated into the gravy.

Step 6: Simmer the Gravy

Pour in 3/4 cup water and bring the gravy to a boil. Let it simmer for to allow the flavors to meld.

Step 7: Combine Paneer and Finish

Add the fried paneer cubes to the boiling gravy and give it a gentle mix. Sprinkle 1/4 tsp garam masala and salt to taste. Finally, add 1 tsp kasuri methi (dried fenugreek leaves) over the gravy. Mix everything well and cook for an additional . Serve hot.

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Paneer Butter Masala – Restaurant Style