Introduction:
Restaurant Style Paneer Butter Masala Recipe, When you hear Paneer Butter Masala, what comes to mind?
For me—and probably you too—it’s that creamy, dreamy, rich tomato-based gravy that always steals the show at Indian restaurants. The smooth, velvety sauce infused with butter, ghee, spices, and paneer cubes is the epitome of indulgence. But why wait for a restaurant visit when you can make it even better at home?
Today, we’re recreating the ultimate restaurant-style Paneer Butter Masala — creamy, slightly sweet, spicy, and totally satisfying. Let’s unlock the secret to that perfect gravy.
Ingredients (1x | 2x | 4x Scaling)
| Ingredient | 1x | 2x | 4x |
|---|---|---|---|
| Oil | 1 tbsp | 2 tbsp | 4 tbsp |
| Ghee | 3 tsp | 6 tsp | 12 tsp |
| Onions (large, chopped) | 2 | 4 | 8 |
| Tomatoes (large, chopped) | 3 | 6 | 12 |
| Red Chilies | 10 | 20 | 40 |
| Cashew Nuts | 1 cup | 2 cups | 4 cups |
| Salt | 2 tsp | 4 tsp | 8 tsp |
| Kashmiri Red Chili Powder | 2 tsp | 4 tsp | 8 tsp |
| Garam Masala | 1 tsp | 2 tsp | 4 tsp |
| Kasuri Methi | 1 tsp | 2 tsp | 4 tsp |
| Fresh Coriander (chopped) | handful | 2 handfuls | 4 handfuls |
| Khoya | 30g | 60g | 120g |
| Milk | 3 tbsp | 6 tbsp | 12 tbsp |
| Fresh Cream | 2 tbsp | 4 tbsp | 8 tbsp |
| Sugar | 1 tsp | 2 tsp | 4 tsp |
| Paneer (cubed) | 300g | 600g | 1.2kg |
| Water | 1/4 cup | 1/2 cup | 1 cup |
Highlight Ingredient: Cashew Nuts
The secret behind that luscious texture? Cashew nuts! When cooked and blended with onions and tomatoes, they create a rich, nutty, creamy base—without any flour or cornstarch. This ingredient alone can turn your masala from “meh” to mind-blowing.
Step-by-Step Directions
Base Gravy:
Heat 1 tablespoon oil in a kadai.
Add 2 large chopped onions and sauté until they become transparent.
Add 10 dried red chilies and stir well.
Add 3 chopped tomatoes along with 1 cup of cashew nuts.
Sprinkle in 1 teaspoon salt and cook until the tomatoes turn mushy.
Turn off the heat and allow the mixture to cool down.
Blend the cooled mixture into a smooth paste.
Cooking the Masala:
In the same kadai, add 3 teaspoons of ghee.
Add 2 teaspoons of Kashmiri red chili powder and mix well on medium flame.
Pour in the blended masala paste.
Add 1/4 cup water to clean out the blender jar and add that water to the pan.
Sprinkle in 1 teaspoon garam masala, some crushed kasuri methi, and freshly chopped coriander.
Cover and cook the mixture on low flame.
Making It Creamy:
Blend 30 grams of khoya with 3 tablespoons of milk into a smooth paste.
(Optional: Use condensed milk or 1 teaspoon sugar instead to balance the flavor.)
Add 2 tablespoons of fresh cream along with the khoya-milk paste.
Add 1 teaspoon sugar if needed and mix everything well.
Add another 1/4 cup of water to adjust the consistency.
Final Touch:
Add 300 grams of paneer cubes to the curry.
Cover and cook on low flame to let the flavors infuse.
Garnish with fresh coriander and serve hot with naan or jeera rice.
How to Make It Moist & Creamy (The Magic!)
To achieve that restaurant-level creamy finish, three key things matter:
Cashew + Tomato + Onion Base: It’s all about how well it’s cooked and blended. Smooth is key.
Khoya & Cream Combo: Khoya adds richness, cream smooths it out. Together, they turn a simple curry into a luxurious experience.
Slow Cooking: Letting the gravy simmer on low heat ensures the flavors marry beautifully, giving it that signature silky texture.
10 Test Kitchen Tips:
Use Kashmiri chili for color, not spice.
Don’t burn the chili powder—mix it in ghee quickly.
Use ripe red tomatoes for natural sweetness.
Soak cashews for 10 mins if you’re blending in a weak mixer.
Add sugar only after tasting.
Fresh cream at the end = glossy finish.
Use non-stick or heavy-bottom kadai to prevent sticking.
Paneer: soak in hot water for 5 mins before adding.
Don’t skip kasuri methi—it adds restaurant magic!
Blend in batches if making large quantities for silky smoothness.
How to Store Paneer Butter Masala
Let the curry cool completely before storing. Transfer it into an airtight container and refrigerate for up to 3-4 days. Always reheat on low flame, and add a splash of water or cream to loosen it up before serving again.
Can You Freeze It?
Yes, and it works wonderfully!
Allow the dish to cool fully before freezing. Divide it into portion-sized airtight containers or freezer-safe bags. It’ll keep well for up to 2 months.
To reheat, thaw in the fridge overnight, then warm gently on the stove. Add a little cream or milk to freshen up the texture. Note: Paneer may become slightly chewy, so consider adding fresh cubes during reheating for best results.
Community Tips & Praise
Rahul K. says:
“Tried this recipe for a family dinner and it was a hit! Everyone asked if I ordered from a restaurant. The khoya tip changed everything. 100/10 for flavor, creaminess, and authenticity!”
Nutrition Info (per serving, approx.)
Calories: 380
Protein: 12g
Fat: 30g
Carbs: 14g
Fiber: 2g
Sugar: 5g
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Frequently Asked Questions (FAQs)
Q1. Can I make this recipe without onion and garlic?
Yes, just skip onions and increase the tomatoes and cashews slightly. Also, add ginger for more flavor depth.
Q2. What’s the best substitute for khoya?
You can use unsweetened condensed milk or even 1 tsp sugar + 1 tbsp milk powder in a pinch.
Q3. Can I use tofu instead of paneer?
Absolutely! For a vegan version, use tofu and coconut cream instead of dairy.
Q4. How do I make it less spicy for kids?
Reduce red chilies and use more cream to balance the heat.
Q5. Can I make this ahead of time for a party?
Yes! In fact, it tastes even better the next day. Just reheat gently with a splash of cream.
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