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paneer butter masala recipe | restaurant style paneer makhani

A very rich and creamy gravy made using onions, tomatoes, cashewnuts, cream and paneer.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Curries
Cuisine: Punjabi
Servings: 4
Calories: 480kcal
Author: Asiya


To make the puree:

  • 1 tsp butter
  • 1 tbsp oil
  • 1/2 tsp cumin seeds
  • 1 tsp ginger garlic paste
  • 3 onions chopped roughly
  • 6 to matoes chopped roughly
  • 15-20 cashewnuts/kaju
  • 3 green chillies
  • salt - to taste
  • 1/2 tsp kashmiri red chilli powder
  • 1/2 tsp turmeric powder/haldi

Cooking of paneer butter masala

  • 1 tsp butter
  • 1 tbsp oil
  • 1/2 tsp kashmiri red chilli powder
  • salt - to taste
  • 1/2 tsp sugar
  • 1/2 tsp roasted coriander seeds powder
  • 1/2 tsp garam masala powder
  • 200 gms paneer cubes /cottage cheese cut into cubes
  • 3 tbsp coriander leaves
  • 1 tsp crushed kasoori methi
  • 3 tbsp cream/malai


  • Firstly, take a pan, into it add some butter, oil and heat it.
  • Add cumin seeds and let them crackle.
  • Add ginger garlic paste and saute until raw smell disappears.
  • Add chopped onions, chopped tomatoes, cashewnuts, green chillies, salt as per taste, kashmiri red chilli powder, turmeric powder and mix well.
  • Cook the whole mixture for few minutes.
  • When the mixture gets cooked, switch off the flame and allow it to cool.
  • Take a blender, into it, add the mixture that has been cooled down.
  • Blend the mixture into a smooth paste.
  • Add half a cup of water and blend the mixture again into a smooth fine puree and transfer it into a bowl.
  • Take a wok, into it add butter, oil and heat it.
  • Add kashmiri red chilli powder and saute it for few seconds on low flame.
  • Add the blended onion tomato cashew puree.
  • Add salt, sugar, coriander seeds powder, garam masala powder, mix well.
  • Cook this mixture for few minutes on low flame until oil appears at the sides.
  • Add cubes of paneer, mix it delicately, add chopped coriander leaves, add crushed kasoori methi.
  • Mix and cook the masala for a minute on low flame.
  • Add cream/malai and give a slight mix.
  • Cook the whole paneer butter masala for about 2-3 minutes on low flame.
  • Switch off the flame.
  • Paneer butter masala is ready to be served.
  • Serve it with tandoori roti or naan and enjoy!!!.


1.Always use fresh paneer to make any paneer recipe.
2.Do not overcook paneer as it gets firm and chewy due to overcooking.
3.Here, in this recipe I have not strained the puree but if you wish to have more smooth and shiny gravy then, we can strain the blended puree.


Calories: 480kcal
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