Easy Paneer Butter Masala Recipe | Restaurant Style at Home

Easy Paneer Butter Masala Recipe | Restaurant Style at Home

Description: Make rich, creamy Paneer Butter Masala at home in just 30 minutes! Step-by-step recipe with tips for restaurant-style flavor.

This Paneer butter masala recipe is very easy to make and take only 30 minutes to make. it is a Restaurant style paneer butter masala recipe is very easy and very delicious. specially children like this dish more and it also fulfills the protein with the paneer.

Paneer Butter Masala — also known as Butter Paneer or Paneer Makhani — is the crown jewel of North Indian cuisine. Whether you’re dining at a five-star restaurant or a cozy roadside dhaba, this dish holds a permanent spot on the menu.

In this post, I’ll guide you through a simple but authentic recipe that’s been tried, tested, and loved. It’s beginner-friendly, family-approved, and absolutely perfect for everything from weeknight dinners to festive gatherings.

This is a easy paneer recipe for students and also for the households. If you make this recipe for 1 time then you will have to make it for every week because the flavor of this dish is very amazing, Suttle not so spicy, it is a creamy paneer recipe.

Paneer Butter Masala is a creamy, mildly spiced curry famous in Indian restaurants. With its rich tomato-based gravy, chunks of soft paneer, and a hint of sweetness, this dish is loved by all ages. Today We'll show you how to recreate this restaurant-style Paneer Butter Masala at home with simple ingredients and easy steps!

Ingredients:

For the Gravy:

• 2 tbsp butter
• 1 tbsp oil
• 1 medium onion (chopped)
• 2 large tomatoes (chopped)
• 8–10 cashews
• 1 tsp ginger-garlic paste
• 1 tsp Kashmiri red chili powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp sugar
• Salt to taste
• 1 tsp garam masala
• ½ cup fresh cream (or malai)
• Water as needed

For the Paneer:

• 200g paneer, cubed
• Hot water for soaking
• Sauté the Paneer in the ghee for more flavor (Optional but Recommended)

Instructions:

1. Prepare the Base Gravy:
   Heat 1 tbsp oil and 1 tbsp butter in a pan.
   Add chopped onions and sauté until golden.
   Add ginger-garlic paste and cook for a minute.
   Add chopped tomatoes and cashews. Cook until soft.
   Add red chili powder, coriander, turmeric, salt as per the taste, and sugar.
   Let it cool slightly and blend to a smooth paste (add little water if needed).
2. Cook the Gravy:
   Heat 1 tbsp butter in the same pan.
   Pour the blended gravy back into the pan.
   Cook for 4–5 minutes until it thickens.
   Add cream and garam masala. Stir well.
3. Add Paneer:
   Gently add the paneer cubes.
   Simmer for 3–4 minutes.
   Add water to adjust consistency. Mix gently.
4. Garnish and Serve:
   Add ½ tsp kasuri methi (optional)
   Add some coriander for the garnish.
   Serve hot with naan, roti, or rice.

Cooking Tips:

• Soak paneer in hot water for 10 minutes for softer texture.
• Use Kashmiri chili powder for bright red color without extra heat.
• Add honey instead of sugar for a subtle sweetness.

Serving Suggestions:

• Butter naan or garlic naan
• Jeera rice or plain steamed rice
• A side of cucumber raita or salad
• And give buttermilk or sweet lassi as a drink

     

Nutritional Info (Approx. per serving):

• Calories: ~320 kcal
• Protein: 12g
• Fat: 25g
• Carbs: 10g
• Fiber: 2g

FAQs:

• Q: Can I skip cream?
  A: Yes, you can use full-fat milk or cashew paste as a substitute.
• Q: Is it spicy?
  A: It’s mildly spiced and kid-friendly. Adjust chili as needed.
• Q: Can I store it?
  A: Yes, it stays fresh in the fridge for 2 days. Reheat with a splash of milk.
• Q: Can I make Paneer Butter Masala without cashews?
  A: Yes! You can replace cashews with blanched almonds or skip them entirely and use fresh cream or coconut cream for richness. The taste will vary slightly but still be delicious.
• Q: What type of tomatoes should I use?
  A: Use ripe, red, juicy tomatoes — use desi tomatoes — for natural sweetness and tang. Avoid sour or unripe tomatoes, as they can make the dish too tangy.
• Q: Is this recipe gluten-free?
  A: Yes, it’s naturally gluten-free — just make sure the paneer and cream you use are certified gluten-free, especially if you have celiac sensitivity.
• Q: Can I use tomato puree instead of fresh tomatoes?
  A: Yes, you can use ½ cup of store-bought tomato puree if you're in a hurry. But fresh tomatoes give better flavor and nutrition.
• Q: Can I add vegetables or other ingredients to this curry?
  A: Absolutely! You can add sautéed bell peppers, sweet corn, or peas for extra texture. You can also add tofu or even mushrooms to turn it into a mixed curry variation.
• Q: Can I skip the ginger and garlic?
  A: Yes you can skip the ginger and garlic. Adjust the quantity of the tomatoes if you are not using the ginger and garlic.