Paneer Butter Masala Recipe | Restaurant Style Paneer Butter Masala Recipe | Creamy & Rich Punjabi Style

About This  Restaurant Style Paneer Butter Masala Recipe

You know, every time I go to a restaurant and look at the menu, my eyes automatically stop at one dish  Paneer Butter Masala. There’s just something magical about it. The creamy, buttery texture, that rich tomato gravy, and the aroma that hits even before the plate arrives it’s pure comfort and happiness in every bite.

I still remember those childhood days when a family dinner meant only one thing “Mumma, today we want Paneer Butter Masala!”

No matter what the occasion was  birthdays, festivals, or lazy Sundays  this dish was always the star of the table. The moment it started cooking, the whole house would fill with the mouthwatering aroma of butter, garlic, and tomatoes. And honestly, that smell alone could make anyone hungry.
For me, Paneer Butter Masala isn’t just a curry  it’s an emotion.
    

It’s the kind of dish that brings people together, reminds you of warmth, family, and those small celebrations we all love. Every bite has that perfect balance  the creaminess from the cashews, the tang from the tomatoes, and the richness of butter that makes it so comforting. And here’s the best part  making it at home isn’t as complicated as it looks.

With just the right tips and a little love, you can recreate that restaurant-style flavor right in your kitchen. Trust me, once you get the hang of the spices and timing  like when to add butter and cream you’ll never need to order it outside again.

I love how the kitchen fills with that rich aroma when the curry simmers  it’s like a warm hug in the air. And when you finally serve it hot with naan or jeera rice, and everyone takes that first bite, the reaction is always the same  “Wow, did you really make this at home?” 

So today, I’m sharing with you my favorite Restaurant Style Paneer Butter Masala Recipe  rich, creamy, and full of that classic Punjabi flavor we all crave. Because honestly, nothing beats the joy of cooking something that makes everyone smile. 

What Make This Paneer Butter Masala Recipe is Special

Honestly, what makes Restaurant Style Paneer Butter Masala truly special isn’t just its rich, creamy gravy or those soft, melt-in-your-mouth paneer cubes. It’s the whole experience  the aroma that fills your kitchen, the vibrant color of the gravy, and the way every bite feels indulgent yet comforting.

The flavor is perfectly balanced  slightly sweet from the fresh tomatoes, buttery and creamy from cashews and real butter, and subtly spiced with garam masala and other traditional Indian spices. Every spoonful has depth, warmth, and a little hint of nostalgia, making it more than just a curry; it’s a feel-good dish.

This recipe is also special because it’s versatile and beginner-friendly. You don’t need to be a professional chef to make it taste restaurant-quality. With simple ingredients, step-by-step guidance, and a few small techniques like roasting tomatoes for natural sweetness, blending cashews for creamy texture, and timing the butter and cream perfectly  anyone can create a flavorful Punjabi-style curry at home.

Health-wise, it’s a protein-rich vegetarian option. Paneer adds a good amount of protein and calcium, while the gravy uses wholesome ingredients like fresh tomatoes, ginger, and mild spices. You can even adjust the butter and cream for a lighter version without compromising taste, making it suitable for both indulgence and mindful eating.

Emotionally, this dish carries memories. For many of us, Paneer Butter Masala is a dish of celebration, comfort, and togetherness. Whether it’s a festive meal, a family dinner, or a special occasion, the rich, buttery gravy evokes warmth and joy that goes beyond flavor. It’s also a perfect crowd-pleaser  kids love it, adults crave it, and it’s an easy way to impress guests without complicated cooking techniques.

Finally, the recipe is adaptable. You can pair it with naan, roti, jeera rice, or even a grain bowl for meal prep. You can make it richer with extra butter and cream for special occasions, or lighter for a weekday dinner. Even adding homemade paneer elevates the freshness and texture, creating a truly personalized version.

In short, this isn’t just another curry recipe it’s restaurant-style magic at home, combining taste, texture, aroma, and nostalgia into one unforgettable dish that makes every meal feel like a celebration.

Ingredients List For Paneer Butter Masala 

Paneer – 250g (fresh cubes)
Use fresh, soft paneer for the best texture. Homemade paneer works even better because it melts slightly in the gravy but still holds its shape.

Tomatoes – 4 medium (ripe)
Fresh, juicy tomatoes are key. They form the base of the gravy and give it that natural sweetness and vibrant color.

Cashews – 10–12 soaked
Soak them for 15–20 minutes and grind into a smooth paste. This adds creaminess and richness without using too much cream.

Butter – 3 tablespoons
Gives the dish that signature Punjabi richness. You can adjust slightly for a lighter version, but butter is essential for authentic flavor.

Cream – 2 tablespoons
Optional but recommended for restaurant-style texture. You can also substitute with milk or coconut cream for a lighter or vegan twist.

Ginger-Garlic Paste – 1 tablespoon
Freshly made paste is best for flavor. It adds a warm, aromatic base to the gravy.

Red Chili Powder – ½ teaspoon (adjust to taste)
Adds mild heat. You can increase if you like it spicier, but this dish is meant to be creamy and balanced.

Turmeric Powder – ¼ teaspoon
For subtle color and its earthy flavor.

Garam Masala – ½ teaspoon
Adds depth and that final “restaurant-style” aroma.

Salt – 1 teaspoon (or to taste)
Enhances all flavors; adjust according to your preference.

Kasuri Methi (dried fenugreek leaves) – 1 teaspoon
Optional but highly recommended. Crush between your palms before adding for a signature Punjabi flavor.

Sugar – ½ teaspoon
Balances the tanginess of tomatoes and enhances the richness of the gravy.

Water – ½ cup
To adjust gravy consistency; you can make it thicker or runnier based on your preference.

Essential Equipment For Paneer Butter Masala Recipe 

• Kadai / Deep Pan – For cooking the gravy evenly
• Blender / Mixer – To make smooth tomato-cashew paste
• Mixing Bowl – To soak cashews or mix ingredients
• Knife & Cutting Board – For chopping paneer and tomatoes
• Measuring Spoons & Cups – For accurate spices and ingredients
• Spatula / Ladle – For stirring the gravy
• Serving Bowl / Plate – To serve hot with naan or rice

How To Make It' Perfect Restaurant Style Paneer Butter Masala 

Prepare Paneer – 

Cut fresh paneer into medium-sized cubes. Optionally, lightly fry in 1 tsp butter until golden edges appear. This gives a slight crispiness but is completely optional.

Blend Tomato-Cashew Paste – 

Soak cashews for 15–20 minutes. Blend soaked cashews with chopped tomatoes into a smooth, creamy paste. This will be the base of your gravy.

Heat Butter – 

In a deep pan or kadai, melt 2 tbsp butter on medium heat. Add ginger-garlic paste and sauté for 1–2 minutes until aromatic.

Cook Tomato-Cashew Paste – 

Pour the blended paste into the pan. Cook on medium heat for 5–7 minutes, stirring occasionally until the raw smell disappears and the mixture thickens slightly.

Add Spices – 

Add red chili powder, turmeric powder, salt, and sugar. Mix well and cook for another 2 minutes to let the spices blend with the paste.

Add Water – 

Slowly add ½ cup water (adjust consistency) and bring the gravy to a gentle simmer.

Add Paneer – 

Gently add the paneer cubes into the gravy. Stir carefully to coat all pieces without breaking them.

Finish with Cream & Garam Masala – 

Add 2 tbsp cream and ½ tsp garam masala. Mix gently and cook for 2–3 minutes. Taste and adjust salt or spice if needed.

Add Kasuri Methi – 

Crush 1 tsp kasuri methi between your palms and sprinkle over the gravy for authentic Punjabi flavor. Mix gently.

Garnish & Serve – 

Finish with 1 tsp butter on top and optionally some fresh coriander leaves. Serve hot with naan, roti, or jeera rice.
      
Tips:

• Do not overcook paneer, it will become rubbery.
• Blend tomatoes and cashews smooth for creamy, lump-free gravy.
• Cook spices in the paste properly for authentic restaurant flavor.
• Adjust water to make gravy thick or runny as desired.
• Adding a little extra butter at the end enhances richness and aroma.

Pro Tips For Perfect Paneer Butter Masala 

Paneer Texture: Use fresh, soft paneer for melt-in-mouth texture. Lightly frying it adds slight crispiness, but avoid overcooking to prevent rubberiness.

Gravy Creaminess: Soak cashews for at least 15–20 minutes before blending. Smooth cashew-tomato paste ensures a rich, lump-free gravy.

Spices Balance: Cook spices properly in the tomato-cashew paste to avoid raw taste. Adjust chili powder according to your heat preference.

Butter & Cream: Add butter at the end for that signature restaurant aroma. Cream can be adjusted or substituted with milk for a lighter version.

Consistency: Adjust water gradually. Thick gravy clings better to paneer, while slightly runny gravy works well with rice.

Kasuri Methi Magic: Crush dried fenugreek leaves between palms before adding to enhance the flavor naturally.

Storage Tips: Store in an airtight container in the fridge for up to 2–3 days. Reheat gently on low heat to maintain creaminess.

Meal Prep Tip: Make the tomato-cashew paste in advance to save time. Add fresh paneer just before serving for the best texture.

Serving Ideas: Pair with butter naan, jeera rice, or paratha. Garnish with fresh coriander leaves or a small dollop of butter for extra richness.

How To Enjoy This Paneer Butter Masala 

• With Naan or Roti: Serve hot with butter naan, tandoori roti, or chapati for a classic Punjabi meal.
• With Rice: Pair with jeera rice or plain steamed basmati rice to soak up the creamy gravy.
• Garnishing Ideas: Top with a small dollop of butter, a sprinkle of kasuri methi, or fresh coriander leaves for restaurant-style presentation.
• For Kids: Reduce chili and serve in smaller portions with soft roti or rice for a kid-friendly version.
• Meal Prep Bowls: Serve in portioned bowls with a side of salad or lightly sautéed vegetables for weekly meal prep.
• Extra Rich Version: Drizzle a little cream on top right before serving for extra indulgence and creamy texture.

Nutrition Facts (Per Serving)

Servings Per Recipe: 4

Calories: 280 kcal

Total Fat: 18g

Saturated Fat: 9g

Cholesterol: 35mg

Sodium: 420mg

Total Carbohydrate: 16g

Dietary Fiber: 2g

Total Sugars: 5g

Protein: 12g

Calcium: 180mg

Iron: 1.5mg

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This Paneer Butter Masala is a high-protein vegetarian dish with a good balance of fats and carbs. Paneer provides protein and calcium, tomatoes offer antioxidants, and the spices give flavor without extra calories. Perfect for a hearty, indulgent meal while still being nutritious!

Trying This Twist Of Paneer Butter Masala

Classic Restaurant-Style Paneer Butter Masala

This is the soft, creamy, rich Punjabi-style gravy we all love. Perfect for family dinners or special occasions, it delivers the authentic restaurant flavor with buttery aroma and melt-in-mouth paneer cubes.

Paneer Butter Masala Without Onion and Garlic (Jain-Friendly)

Ideal for those avoiding onion and garlic, this version uses spices, tomatoes, and cashew cream to retain the signature flavor. It’s flavorful, mild, and perfect for traditional or Jain diets.

Healthy / Low Butter & Low Cream Version

Reduce butter and cream to enjoy a lighter curry without compromising the taste. Use milk or yogurt as a substitute for cream for a healthier, guilt-free option.

Instant Pot / One-Pot Quick Version

Perfect for busy weeknights, this version uses the Instant Pot or a pressure cooker for faster cooking. The result is the same rich, creamy gravy with minimal effort and time.

Dhaba-Style / Spicy Punjabi Version

Extra butter, slightly spicier, and bold flavors make this version reminiscent of roadside Punjabi dhabas. Ideal for spice lovers or anyone craving authentic street-style curry.

Vegan / Coconut Milk Version

Replace paneer with tofu and cream with coconut milk. This vegan twist keeps the creamy texture while making it fully plant-based, perfect for dairy-free diets.

Paneer Butter Masala for Beginners

Simplified ingredients and easy steps make this version beginner-friendly. Step-by-step guidance ensures restaurant-style results even for first-time cooks.

Paneer Butter Masala Without Cream

Thick, velvety gravy made purely with cashew paste instead of cream. Great for those avoiding dairy but still wanting a luxurious, rich curry.

Kids-Friendly Mild Version

Less chili, more cream, and slightly sweeter for children. Soft paneer cubes in a mild, creamy gravy make it a hit with little ones.

Paneer Butter Masala with Homemade Paneer

Using fresh homemade paneer gives an extra soft texture and fresh taste. Elevates the curry from good to restaurant-quality.

Paneer Butter Masala with Naan or Jeera Rice

Serve with naan, roti, or jeera rice to make a complete meal. This combination highlights the creamy gravy and makes the dish perfect for special dinners.

    

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Broccoli Quinoa Salad – Healthy and refreshing salad with broccoli, quinoa, and a tangy dressing. Ideal for meal prep.

Mumbai-Style Vada Pav – Classic street food snack from Mumbai; spicy potato fritter in soft buns.

Easy Dhokla Recipe – Soft, spongy, and savory Gujarati steamed cake, perfect for tea-time or snacks.

Bombay Pav Bhaji – Flavorful Mumbai-style mixed vegetable curry served with buttery pav buns.

Paneer Butter Masala FAQ

Paneer Butter Masala is a rich North Indian curry made with paneer, butter, tomato-based gravy and aromatic spices, finished with cream for a smooth, mildly sweet taste.

Sauté onions, ginger and garlic in butter, add tomato puree and roasted spices, blend with cashew or cream for richness, then fold in paneer cubes and simmer briefly.

Yes — use blended cashews, hung yogurt, or a lighter milk-cashew mix to keep creaminess while reducing dairy fat; add at the end on low heat to avoid splitting.

Add paneer near the end of cooking, simmer only briefly so it soaks flavors but doesn’t overcook; you can also soak store-bought paneer in warm water for a few minutes before use.

Common spices include garam masala, coriander powder, red chili powder, turmeric, and kasuri methi (dried fenugreek). A touch of sugar balances tomato acidity for the classic taste.

Yes, its mild, creamy flavor appeals to kids. Reduce or omit green chilies and lower chili powder for a gentler version.

You can freeze the curry (without fresh cream) for up to two months. Reheat slowly and avoid prolonged boiling; add fresh cream or cashew paste after reheating if desired.

It pairs perfectly with butter naan, laccha paratha, plain roti or steamed basmati rice. Jeera rice and pulao are also excellent choices.

Paneer Butter Masala vs Other Paneer Recipes

Paneer Butter Masala

This one’s the creamy king of all paneer dishes. The gravy is smooth, buttery, and rich with tomato and cashew flavor. It’s mildly spiced, slightly sweet, and gives that restaurant-style taste everyone loves. Perfect comfort food for both home and special dinners.

Kadai Paneer

Kadai Paneer has a bold and spicy flavor. It’s made with freshly ground spices, onions, and capsicum  giving it that rustic dhaba-style touch. Unlike PBM’s silky gravy, Kadai Paneer is thicker and more textured, ideal for spice lovers.

Shahi Paneer

As the name says, “Shahi” means royal  and that’s exactly what it is. This version is sweeter and richer than PBM, made with cashews, almonds, and cream. It’s less spicy, more luxurious, and perfect for festive occasions.

Paneer Tikka Masala

Smoky and flavorful, this one stands out for its grilled paneer pieces. The paneer cubes are marinated, grilled, and then mixed in a tangy tomato gravy. It’s more tangy and spicy than PBM and has that beautiful smoky aroma.

Paneer Lababdar

Quite similar to Paneer Butter Masala but with a more robust taste. The gravy is thicker and slightly grainy because of the added onions and nuts. It’s rich but not as buttery, making it a nice twist for those who prefer less sweetness.

Matar Paneer

This is the homestyle version we all grew up eating. Made with green peas and paneer in a tomato-onion gravy, it’s simpler and lighter than PBM perfect for daily meals rather than special occasions.

Chilli Paneer (Gravy)

An Indo-Chinese favorite! It’s tangy, spicy, and full of bold flavors from soy sauce, vinegar, and green chilies. Totally different from PBM, but great when you crave something zesty and hot.

Palak Paneer

A healthy and vibrant green curry made with spinach puree. The flavor is earthy and slightly garlicky not creamy like PBM, but wholesome and nutritious.

Final Thoughts

At the end of the day, Paneer Butter Masala isn’t just a recipe it’s an emotion for every Indian food lover. The rich, buttery aroma, the creamy texture, and that first spoonful melting in your mouth instantly bring comfort. It’s the kind of dish that turns a normal day into something special.

Whether you’re cooking for family, friends, or just treating yourself after a long day, this curry always delivers joy. Every time the paneer soaks up that velvety tomato gravy, it feels like a warm hug from home.

You can experiment with versions  go low-fat for a lighter dinner, add coconut milk for a South Indian twist, or make it Jain-friendly without onion and garlic. No matter how you cook it, Paneer Butter Masala never loses its soul  rich, heartwarming, and irresistibly desi.

So next time you crave something comforting yet royal, don’t think twice  make a bowl of this golden, creamy goodness, and serve it with soft naan or steamed basmati rice. Because honestly, nothing says “home” better than this! 

Paneer Butter Masala

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Servings: 3-4

Cuisine: Indian

Category: Main Course

Ingredients

• 200g paneer (cottage cheese), cubed
• 2 medium onions, chopped
• 3 medium tomatoes, chopped
• 1 tbsp butter + 1 tbsp oil
• 1 tsp ginger-garlic paste
• 1/2 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 8-10 cashew nuts (soaked)
• 1/4 cup fresh cream
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Heat 1 tbsp oil and butter in a pan. Add chopped onions and sauté until golden brown.
2. Add ginger-garlic paste, tomatoes, turmeric, and chili powder. Cook until tomatoes are soft.
3. Cool the mixture and blend it with soaked cashews into a smooth paste.
4. Heat 1 tbsp butter in the same pan, add the paste, salt, and garam masala. Cook for 5–7 minutes.
5. Add paneer cubes and 1/2 cup water or milk. Simmer for 5 minutes on low flame.
6. Stir in the fresh cream and cook for another 2 minutes.
7. Garnish with coriander leaves and serve hot with naan, roti, or rice.

Cooking has always been something that made me feel alive, but my real inspiration came the day I watched Chef Ranveer Brar talk about the art behind food. The way he describes every ingredient  not just as something to cook with, but as something that carries a story, a culture, and an emotion  completely changed my perspective. I realized food isn’t just about taste; it’s about memories, emotions, and the people we share it with. That’s when I decided to start my own recipe blog  a place where I could express my passion for cooking and connect with others who feel the same love for homemade food. Every time I create a dish like Paneer Butter Masala, Broccoli Quinoa Salad, or Vada Pav, I think of how Ranveer Brar adds that personal touch  that smile when he tastes something perfectly cooked. It reminds me why I started  to share recipes that not only satisfy hunger but also warm the heart. Through this blog, I hope to inspire others just like he inspired me  to cook with love, learn with curiosity, and find happiness in every spoonful.