Restaurant-Style Paneer Butter Masala
Craving that rich, creamy Restaurant-Style Paneer Butter Masala from your favorite restaurant? Good news—you can make this Easy & Creamy Paneer Butter Masala even better at home! This foolproof recipe delivers silky gravy, soft paneer, and that perfect buttery flavor without any complicated steps. Plus, it's ready in just 30 minutes - the best homemade Paneer Makhani you'll ever taste!
Why This Recipe Works?
✅ Tastes just like restaurant-style (but fresher & creamier!)
✅ No fancy ingredients —just pantry staples
✅ Faster than delivery (and way more satisfying)
Ingredients Required :
(Serves 4)
- 250g paneer (cubed) – Use fresh or frozen
- 2 large tomatoes (blended into puree)
- 1 large onion (finely chopped)
- ½ cup fresh cream (or substitute with cashew paste for a vegan version)
- 2 tbsp butter (real butter makes all the difference!)
- 1 tbsp oil
- 1 tsp ginger-garlic paste
- 1 tsp red chili powder (adjust to taste)
- ½ tsp turmeric powder
- 1 tsp garam masala
- 1 tsp kasuri methi (dried fenugreek leaves) – the secret restaurant trick!
- 1 tsp sugar (balances the tanginess)
- Salt to taste
- Fresh coriander (for garnish)
(Missing an ingredient? Check substitutions below!)
Step-by-Step Instructions
1. Prep the Paneer
- Lightly fry paneer cubes in a little oil until golden. Pro tip: Soak them in warm water + a pinch of salt to keep them soft.
2. Make the Flavor Base
- Heat butter + oil in a pan. Add onions and sauté until golden.
- Add ginger-garlic paste, red chili powder, turmeric, and garam masala. Cook for 30 seconds until fragrant.
3. Cook the Tomato Gravy
- Pour in the tomato puree and cook on medium heat until the mixture thickens (8-10 mins).
Stir occasionally to prevent sticking!
- (Optional but recommended) Blend the mixture for an ultra-smooth gravy.
4. Finish with Cream & Paneer
- Lower the heat and stir in fresh cream, sugar, and salt.
- Add the paneer cubes and crushed kasuri methi. Simmer for 2-3 mins.
- Garnish with fresh coriander.
Pro Tips for the BEST Paneer Butter Masala
🔥 For extra smokiness: Do a "dhungar" method—place a hot charcoal piece in the gravy for 1 min (restaurant secret!).
🌿 Vegan? Swap butter for coconut oil, paneer for tofu, and cream for cashew paste.
🍛 Too thick? Adjust consistency with warm milk or water.
Serving Suggestions
- Pair with: Garlic naan, jeera rice, or tandoori roti.
- Side dishes: Cucumber raita or onion salad for crunch.
FAQs (You Asked, I Answer!)
1. Why does my gravy taste sour?
→ Undercooked tomatoes are the culprit! Cook until the raw smell disappears (10 mins). A pinch of sugar helps balance acidity.
2. Can I make this ahead?
→ Yes! The gravy tastes even better the next day. Reheat gently with a splash of milk.
3. Why add kasuri methi?
→ It adds a nutty, aromatic depth—like what you get in restaurants! Don’t skip it.
Final Thoughts :
This Restaurant-Style Paneer Butter Masala is a guaranteed crowd-pleaser—creamy, flavorful, and surprisingly easy! Once you try this version, you might never order it outside again.
Did you make this?
Tag me @YourFoodBlog on Instagram—I love seeing your recreations! 😊
