Homemade Paneer Butter Masala – Creamy, Restaurant-Style at Home

🍛 Homemade Paneer Butter Masala – A Creamy Delight

Prep: 15 mins · Cook: 25 mins · Total: 40 mins · Serves: 3

Bowl of creamy Paneer Butter Masala garnished with cream and coriander — Rich, buttery, and perfectly spiced.

Creamy, mildly spiced, and rich in flavor—this Paneer Butter Masala brings restaurant charm to your home kitchen. Pair it with butter naan, garlic kulcha, or steamed basmati rice.

🛒 Ingredients

200 g paneer, cubed
2 tbsp butter
1 tbsp oil
2 medium onions, finely chopped
3 large tomatoes, pureed
8–10 cashews, soaked
1 tsp ginger-garlic paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp garam masala
1 tsp kasuri methi, crushed
2 tbsp fresh cream
Salt to taste
1/2 cup water (adjust)

👩‍🍳 Step-by-Step

Heat oil and butter in a pan. Sauté onions until golden. Add ginger-garlic paste and cook 1 minute.
Add tomato puree; cook until the fat separates. Blend soaked cashews and add to the pan.
Stir in turmeric, red chilli, and coriander powder. Add 1/2 cup water and simmer 5 minutes.
Add paneer, garam masala, salt, and crushed kasuri methi. Simmer 2–3 minutes.
Switch off heat, stir in cream. Garnish with a butter dot and cream swirl.

💡 Tips & Substitutions

For vegan: swap paneer with firm tofu and butter/cream with vegan butter & coconut cream.
Silkier gravy: strain the tomato-cashew mix before simmering.
Restaurant finish: add a small piece of charcoal in a katori with a drop of ghee to smoke (dhungar) for 2 minutes, then discard.
Spice control: use Kashmiri chilli powder for color with lower heat.