Paneer Butter Masala - Restaurant Style Recipe

Paneer Butter Masala – Restaurant Style Recipe

Paneer Butter Masala is a dish of soft chunky paneer dunked in a thick rich creamy tomato gravy. It is a super delicious vegetarian  dish.
I often make it at home for any small get together or occasion and every time it came out nice. So I decided to share the authentic recipe in this auspicious Holi. It exactly tastes similar like restaurant made Paneer Butter Masala.


  • Paneer: 400gm.
  • Onion Paste: 4 tbsp (blanched and pureed)
  • Tomato puree: 1 cup (blanched and pureed)
  • Cream: 200gm.
  • Cashew nut paste: 4 tbsp.
  • Ginger paste: 1 tsp.
  • Garlic paste: 1 tsp.
  • Butter: 4 tbsp.
  • Oil: 1tbsp.
  • Whole garam masala: 3 cardamom, 6 cloves, 2 cinamon sticks, 2 bayleaves.
  • Kasoori methi: 2 tsp (crushed).
  • Salt and sugar to taste.
Spice Powder: 
  • Turmeric Powder: 1/2 tsp.
  • Kashmiri red chili powder: 2 tsp.
  • Coriander powder: 2 tsp.
  •  Garam masala: 1/2 tsp.

For garnishing:

  • Coriander leaves: 1 stick finely chopped.
  • Fresh cream: 1 tbsp.
  • Butter: 1 cube.
  • Heat 2 tbsp oil in a pan.
  • Fry the paneer pieces til they are golden brown in color.  Soak them in warm water so that they become soft.
  • Now heat 3 tbsp butter with oil in a kadhai.
  • Add whole garam masalas.
  • When it crackles, add boiled onion paste, ginger and garlic paste. Saute it for 1 -2 minutes until its’ raw smell go out.
  • Now add turmeric Powder, kashmiri red chili powder, coriander powder, garam masala powder. Saute the spices well for 1 minute. At the same time we also add salt and sugar.
  • Add tomato paste and mix it with masalas. Cook on high flame til oil leaves the masala.
  • Add cream and kasoori methi. Stir well. Cover the pan and cook over low flame for 1-2 minutes.
  • Add water if required.
  • Put the soaked paneer pieces. Cover it again so that the juice of the gravy can get inside the paneer keep it on simmer for 2-3 minutes. Finally add chopped coriander leaves.
  • Garnish it with fresh cream and butter.
  • Serve hot with Indian bread or rice.



  • To make Home-made tomato puree, boil the red ripe tomato for 5-6 minutes. Peel the skin and eyes. Cut the tomato in small pieces.Now grind the tomatoes in a grinding machine. Add little garlic paste, salt and sugar to taste.
  • To make onion paste for this recipe, boil the onions for 3-4 minutes. Cut in small pieces and make puree by using grinding machine.

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3 Responses to Paneer Butter Masala – Restaurant Style Recipe

  1. Anjali December 18, 2014 at 9:59 am #

    may i knw wat kind of a cream to be used to make this butter panner
    As it mentioned just as cream above .

    • sharmila December 19, 2014 at 8:48 am #

      It’s amul fresh cream


  1. Restaurant Style Easy Paneer Butter Masala Recipe | Nithya's Corner - September 14, 2015

    […] are right! This is my second version of Paneer Butter Masala. My mom tried out this recipe from here, and said it came out so well. I then tried it out at home, and it was equivalent to the restaurant […]

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