How to Make Paneer Butter Masala: A Creamy & Delicious Recipe

Learn how to make Paneer Butter Masala at home with this easy, restaurant-style recipe. Creamy, rich, and full of flavor—perfect with naan or rice!

Introduction

Paneer Butter Masala, also known as Paneer Makhani, is one of the most beloved North Indian dishes. With its creamy tomato-based gravy, aromatic spices, and soft paneer cubes, it’s a favorite in restaurants and homes alike.

The best part? You can easily make this restaurant-style Paneer Butter Masala at home with simple ingredients. In this guide, we’ll walk you through a foolproof recipe, tips for the perfect gravy, and serving suggestions.

Why You’ll Love This Recipe

✅ Rich & Creamy – Silky smooth gravy with a buttery finish.
✅ Restaurant-Style Flavor – Just like your favorite Indian eatery.
✅ Easy to Make – No complicated steps, just delicious results.
✅ Versatile – Pairs perfectly with naan, roti, or jeera rice.

Ingredients for Paneer Butter Masala

Here’s what you’ll need to make this delicious dish:

For the Gravy:

• 2 cups tomatoes (roughly chopped)

• 1 large onion (chopped)

• 10-12 cashews (for creaminess)

• 2-3 garlic cloves

• 1-inch ginger

• 2 tbsp butter

• 1 tbsp oil

• 1 tsp cumin seeds

• 1 bay leaf

• 1-inch cinnamon stick

• 2-3 green cardamoms

• 1 tsp Kashmiri red chili powder (for color)

• 1 tsp garam masala

• 1 tsp sugar (balances acidity)

• ½ cup fresh cream

• Salt to taste

For the Paneer:

• 200g paneer (cubed)

• 1 tbsp butter (for frying paneer)

For Garnish:

• Fresh coriander leaves

• 1 tbsp cream (drizzled)

(Pro Tip: Use fresh, soft paneer for the best texture!)

Step-by-Step Instructions

Step 1: Prepare the Gravy Base

1. Blend Tomatoes, Onions, and Cashews

   • In a blender, add chopped tomatoes, onions, cashews, garlic, and ginger.

   • Blend into a smooth paste.

2. Cook the Puree

   • Heat 1 tbsp oil + 1 tbsp butter in a pan.

   • Add cumin seeds, bay leaf, cinnamon, and cardamom. Sauté for 30 sec.

   • Pour in the blended paste and cook on medium heat for 10-12 mins until oil separates.

(Tip: Stir frequently to prevent burning.)

Step 2: Spice It Up

1. Add Spices

   • Mix in Kashmiri red chili powder, garam masala, sugar, and salt.

   • Cook for another 2-3 mins.

2. Blend for Smoothness (Optional)

   • For an extra silky texture, blend the cooked masala again.

Step 3: Fry the Paneer

1. Lightly Fry Paneer

   • In a separate pan, heat 1 tbsp butter.

   • Lightly fry paneer cubes until golden (optional, but adds flavor).

(Tip: Soak paneer in warm water for 10 mins to keep it soft.)

Step 4: Combine & Simmer

1. Add Cream & Paneer

   • Pour ½ cup fresh cream into the gravy and mix well.

   • Gently add paneer cubes and simmer for 5 mins on low heat.

2. Adjust Consistency

   • If the gravy is too thick, add a splash of water or milk.

Step 5: Garnish & Serve

• Drizzle with fresh cream and sprinkle chopped coriander.

• Serve hot with buttery naan or steamed rice!

Tips for the Best Paneer Butter Masala

🔥 Use Fresh Tomatoes – Avoid canned tomatoes for the best flavor.
🔥 Roast Cashews Well – Enhances creaminess.
🔥 Kashmiri Chili Powder – Gives vibrant color without too much heat.
🔥 Don’t Overcook Paneer – It can turn rubbery.

FAQs

1. Can I make Paneer Butter Masala without cream?

Yes! Substitute cream with cashew paste or coconut milk for a dairy-free version.

2. How do I store leftovers?

Store in an airtight container in the fridge for 2-3 days. Reheat gently with a splash of water.

3. Can I use tofu instead of paneer?

Absolutely! Tofu works as a great vegan alternative.

Conclusion

Making Paneer Butter Masala at home is easier than you think! With this step-by-step guide, you’ll get a rich, creamy, and restaurant-quality dish every time.

Try this recipe today and impress your family with authentic flavors!

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