🥘 Paneer Butter Masala Recipe (Restaurant Style)

Paneer Butter Masala is a rich North Indian curry with soft paneer cubes in a creamy tomato and cashew gravy. Flavored with garlic, ginger, and aromatic spices, it’s finished with butter and cream for a silky texture. Best served with naan, roti, or rice, it’s a restaurant-style favorite at home.

📝 Ingredients (Serves 3–4)

For gravy:

• 200–250g paneer (cut into cubes)
• 2 tbsp butter
• 1 tbsp oil
• 1 large onion (roughly chopped)
• 3 medium tomatoes (roughly chopped)
• 1 tsp ginger-garlic paste
• 10–12 cashews
• ½ tsp turmeric
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• ½ tsp kasuri methi (dry fenugreek leaves)
• 2–3 tbsp fresh cream
• Salt to taste
• 1 cup water (adjust as needed)

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👩‍🍳 Step-by-Step Method

1️⃣ Prepare the Base

1. Heat 1 tbsp oil in a pan.
2. Add onions and sauté until soft.
3. Add tomatoes + cashews. Cook 5–7 minutes until mushy.
4. Cool slightly, then grind into a smooth paste.

2️⃣ Make the Gravy

1. Heat butter in the same pan.
2. Add ginger-garlic paste and sauté 30 seconds.
3. Add the prepared paste. Cook until oil separates.
4. Add turmeric, chili powder, coriander powder, and salt. Mix well.

3️⃣ Add Paneer

1. Add 1 cup water to adjust gravy consistency.
2. Add paneer cubes. Simmer 5–7 minutes on low flame.
3. Crush kasuri methi between palms and add.
4. Add garam masala + fresh cream. Mix gently.

Cook 2 more minutes and switch off the flame.

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🌿 Optional Tips

• Soak paneer cubes in warm water for 10 minutes to keep them soft.
• Add 1 tsp sugar if tomatoes are too sour.
• For smoky flavor, you can give dhaba-style coal smoke (dhungar method).

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🍽️ Serve With

• Butter naan
• Tandoori roti
• Jeera rice
• Plain basmati rice

If you want, I can also give a no onion–no garlic version or a hotel-style very creamy version 😊