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allrecipe4u | Gourmet Recipe Card
Source: allrecipe4u

Restaurant-Style Paneer Butter Masala

Recipe by Priya Sharma • Cuisine: Indian

Succulent cottage cheese cubes simmered in a silky, rich cashew-tomato gravy kissed with butter and dried fenugreek leaves.

Restaurant-Style Paneer Butter Masala
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Yield
4 Servings

Ingredients

  • 250 grams Paneer (Cottage cheese) (Cut into bite-sized cubes)
  • 4 large Ripe red tomatoes (Roughly chopped)
  • 15 whole Cashew nuts (Soaked in warm water for 20 mins)
  • 3 tablespoons Butter (Unsalted or salted)
  • 3 tablespoons Fresh heavy cream (For finishing)
  • 1.5 tablespoons Ginger garlic paste (Freshly pounded)
  • 1.5 teaspoons Kashmiri red chili powder (For vibrant natural red color)
  • 0.75 teaspoon Garam masala powder (Fragrant blend)
  • 1 tablespoon Kasuri methi (Dried fenugreek leaves) (Crushed between palms)
  • 1 teaspoon Honey or Sugar (To balance acidity)

Instructions

1
Boil the Gravy Base
In a saucepan, combine roughly chopped tomatoes, roughly chopped onions, soaked cashews, whole Kashmiri red chilies, cardamom pods, cinnamon, and 1 cup water. Simmer on medium heat for 12-15 minutes until tomatoes are mushy and cashews are completely soft.
* Tip: Boiling creates that mellow sweetness without raw onion bite.
2
Blend to a Mirror Polish
Allow the mixture to cool down completely, then transfer to a high-speed blender. Puree until silky smooth. Pass the puree through a fine stainless-steel strainer into a bowl, pressing with the back of a ladle to catch any seeds or skins.
* Tip: Straining is the non-negotiable step for 5-star restaurant velvet finish.
3
Cook the Makhani Sauce
Heat 2 tablespoons of butter and 1 tablespoon oil in a wide pan. Add ginger-garlic paste and saute for 1 minute until fragrant. Add Kashmiri chili powder for natural scarlet color, immediately followed by the strained tomato-cashew puree. Simmer on low heat with the lid partially on for 8 minutes until butter starts separating.
* Tip: Oil prevents butter from burning.
4
Incorporate Paneer & Aromatics
Gently slide in fresh soft paneer cubes. Stir in garam masala, honey (or sugar), salt, and crushed kasuri methi. Pour in fresh cream and simmer gently for just 2 to 3 minutes on low heat.
* Tip: Never boil paneer for long or it becomes rubbery.
5
Garnish & Serve
Transfer to a warm serving dish. Swirl an extra tablespoon of fresh cream over the top, place a tiny dollop of butter in the center, and sprinkle kasuri methi. Serve alongside tandoori rotis or butter garlic naan.
* Tip: Enjoy piping hot!
Chef's Secret Tip: Never over-fry or boil paneer for long periods or it turns chewy. Soak store-bought paneer cubes in lukewarm salted water for 15 minutes prior to adding.
Calories: 410 kcal
Protein: 16g
Carbs: 18g
Fats: 32g
Fiber: 3g
Find more delicious tested recipes at allrecipe4u • Printed on 2026-11-02