Paneer Butter Masala Restaurant style
Paneer Butter Masala Restaurant style is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Chef Ranveer Brar on YouTube.
Prep: 30 min | Cook: 30 min | Total: 1 hr 15 min
Cost: $35.46 total, $8.87 per serving
Ingredients
- 250 g Paneer (cut into 1‑inch cubes, soak in warm salted water for 5 minutes)
- 6 pieces Red Tomatoes (medium, washed and quartered)
- 2 pieces Onion (medium, sliced thin)
- 1 piece Green Chilli (deseeded and finely chopped)
- 2 pieces Dry Red Chilli (whole, deseeded)
- 18 pieces Cashew Nuts (whole, can be half‑broken if preferred)
- 1 inch Ginger (peeled and minced)
- 3 cloves Garlic (minced)
- 1 tsp Red Chilli Powder (heaped)
- 1 tsp Coriander Powder (heaped)
- 2 pinches Turmeric Powder (ground)
- 3 tsp Plain Curd (full‑fat, room temperature)
- 5 tbsp Unsalted Butter (divided: 3 tbsp for masala mix, 2 tbsp for cooking)
- 1 tsp Salt (to taste)
- 1 tsp Degi Red Chilli Powder (for colour and extra heat)
- 2 drops Kewda Water (diluted, adds fragrance)
- 1 tsp Dry Fenugreek Leaves (crushed by hand)
- 1 handful Fresh Coriander Leaves (roughly chopped for garnish)
- 1 tsp Honey (optional, balances acidity)
- 1 cup Water (plus extra for simmering)
Instructions
Prepare Ingredients
Wash all vegetables. Quarter the tomatoes, slice the onions, mince ginger and garlic, deseed and chop the green chilli, and set the whole dry red chillies aside. Soak the paneer cubes in warm salted water for 5 minutes. Set aside.
Time: PT10M
Make Masala Mix
In a small bowl combine the heaped tsp of red chilli powder, coriander powder, two pinches of turmeric, 3 tsp curd and 3 tbsp butter. Stir until the butter melts into a smooth paste.
Time: PT5M
First Tempering – Sweat Onions
Heat 2 tbsp butter in the heavy‑bottomed pan over medium heat. Add the sliced onions and sauté, stirring occasionally, until they become translucent and slightly golden, about 5 minutes.
Time: PT5M
Temperature: Medium heat
Add Tomatoes and Whole Chilies
Add the quartered tomatoes, the chopped green chilli, and the two whole dry red chillies to the pan. Cook, stirring frequently, until the tomatoes break down and the oil separates from the mixture, about 8 minutes. Season with salt and degi red chilli powder for colour.
Time: PT8M
Temperature: Medium heat
Simmer with Water
Pour in 1 cup of water, cover the pan with a lid, and let the mixture simmer for 10‑12 minutes until the tomatoes are completely mushy.
Time: PT12M
Temperature: Medium‑low heat
Blend the Gravy
Transfer the cooked tomato‑onion mixture to a blender. Add the 18 cashew nuts, minced ginger, minced garlic, and 2 drops of kewda water. Blend until a smooth, thick paste forms, adding a splash of water if needed. Strain the puree through a fine mesh strainer back into the pan for a silky texture.
Time: PT10M
Second Tempering – Finish the Gravy
Return the strained puree to the pan. Add the remaining 2 tbsp butter, crushed fenugreek leaves, and the prepared masala mix from step 2. Stir well and let the gravy cook gently for another 10 minutes, adjusting salt and adding honey or sugar if a hint of sweetness is desired.
Time: PT10M
Temperature: Medium heat
Add Paneer
Drain the soaked paneer cubes and gently add them to the simmering gravy. Cook for 5 minutes, allowing the paneer to absorb the flavors without breaking apart.
Time: PT5M
Temperature: Medium heat
Garnish and Serve
Turn off the heat. Sprinkle freshly chopped coriander leaves over the top and give a final gentle stir. Serve hot with naan, roti, or steamed rice.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 12g
- Carbohydrates
- 12g
- Fat
- 28g
- Fiber
- 2g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Dairy, Tree nuts
Ingredient Substitutions
- Instead of Paneer: Firm tofu
- Instead of Red Tomatoes: Canned crushed tomatoes
- Instead of Onion: Shallots
- Instead of Cashew Nuts: Almonds
- Instead of Plain Curd: Greek yogurt
- Instead of Unsalted Butter: Ghee
- Instead of Honey: Sugar
Equipment Needed
- Heavy‑Bottomed Pan or Kadai
- Knife
- Cutting Board
- Blender or Hand Immersion Blender
- Fine Mesh Strainer
- Wooden Spoon or Spatula
- Measuring Spoons
- Mixing Bowl
- Lid for Pan
Critical Steps — Do Not Skip
- Sweating the onions before adding tomatoes prevents a raw onion taste
- Blending and straining the tomato‑cashew mixture ensures a velvety gravy
- Adding butter at the end creates the characteristic shine and richness
Chef Tips from the Video
- Use Kashmiri red chilli for a vibrant colour without extra heat
- Add a splash of cream only if you prefer extra richness, but butter alone gives the authentic shine
- Crush fenugreek leaves between your palms to release their aroma before adding
Troubleshooting
Gravy is too watery
Simmer uncovered for a few more minutes or add a handful of ground cashews to thicken
Gravy is grainy
Ensure cashews are fully blended and pass the puree through a fine mesh strainer
Paneer becomes hard
Soak paneer in warm salted water and add it at the very end; avoid over‑cooking
Too spicy or too bland
Adjust the amount of red chilli powder and degi chilli; balance with a pinch of sugar or honey
Storage
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Not recommended – paneer texture changes when frozen
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Gravy can be prepared a day ahead and refrigerated; reheat gently on low heat
- Paneer can be stored in warm salted water separately and added just before serving
Frequently Asked Questions
What is the cultural significance and history of Paneer Butter Masala in Indian cuisine?
Paneer Butter Masala is a modern North Indian classic that evolved from the rich Punjabi butter chicken tradition, adapting the creamy tomato‑based gravy for vegetarian diners. It became popular in Indian restaurants abroad as a showcase of paneer’s ability to absorb buttery, spiced sauces, symbolising the indulgent side of Indian comfort food.
What are the traditional regional variations of Paneer Butter Masala in Indian cuisine?
In Punjab, the gravy is often enriched with cream and a higher proportion of butter, while in Lucknow (Awadhi) chefs add a second tempering, fenugreek leaves, and a hint of kewda water for fragrance. Some South Indian versions substitute cashews with coconut and use curry leaves for a distinct aroma.
How is Paneer Butter Masala traditionally served in North Indian households?
It is typically served hot with tandoori roti, naan, or buttery paratha, accompanied by a side of basmati rice or jeera rice. A dollop of fresh coriander and a drizzle of butter on top are customary garnish touches.
During which celebrations is Paneer Butter Masala commonly prepared in Indian culture?
Paneer Butter Masala is a festive favorite during Diwali, Navratri, and family gatherings such as birthdays or wedding receptions, where a rich, vegetarian main dish is desired for guests of all ages.
What are the authentic traditional ingredients for Paneer Butter Masala versus acceptable substitutes?
Authentic ingredients include fresh paneer, unsalted butter, Kashmiri red chillies, cashew nuts, and a touch of kewda water. Acceptable substitutes are firm tofu for paneer, ghee for butter, almonds for cashews, and a pinch of smoked paprika for Kashmiri chillies.
What other Indian dishes pair well with Paneer Butter Masala?
Paneer Butter Masala pairs beautifully with buttery naan, garlic roti, jeera rice, or a simple cucumber raita. For a complete meal, serve alongside a crisp salad like kachumber or a lentil dal such as dal tadka.
What are the most common mistakes to avoid when making Paneer Butter Masala at home?
Common errors include adding tomatoes before the onions are fully sweated, which leaves a raw onion taste; over‑blending the gravy without straining, resulting in a grainy texture; and cooking paneer too long, making it rubbery. Follow the double tempering and add paneer at the end to avoid these pitfalls.
Why does this Paneer Butter Masala recipe use a second tempering instead of cooking everything together?
The second tempering, where butter and fenugreek leaves are added after the puree is blended, creates a glossy, layered flavor profile and preserves the aromatic freshness of the spices, something a single‑step cooking method cannot achieve.
Can I make Paneer Butter Masala ahead of time and how should I store it?
Yes, the gravy can be prepared a day ahead, cooled, and refrigerated in an airtight container. Reheat gently on low heat, add fresh paneer cubes just before serving, and garnish with coriander. Avoid freezing as the paneer texture may become grainy.
What texture and appearance should I look for when making Paneer Butter Masala?
The gravy should be thick, velvety, and glossy with a deep orange‑red hue from Kashmiri chillies. The cashew blend gives a smooth mouthfeel, and the paneer cubes should remain soft and slightly glossy from the butter finish.
How do I know when Paneer Butter Masala is done cooking?
When the tomato‑onion base is fully mushy, the oil separates cleanly, and the blended gravy thickens after simmering for about 20‑25 minutes, the dish is ready. A final taste should reveal balanced acidity, sweetness, and heat before adding the paneer.
What does the YouTube channel Chef Ranveer Brar specialize in?
The YouTube channel Chef Ranveer Brar specializes in modern Indian cooking, showcasing classic regional recipes, technique‑focused tutorials, and culinary storytelling that blends tradition with contemporary presentation.
How does the YouTube channel Chef Ranveer Brar's approach to Indian cooking differ from other Indian cooking channels?
Chef Ranveer Brar emphasizes the science behind each step—like double tempering, precise spice layering, and secret aromatics such as kewda water—while many other channels focus mainly on ingredient lists. His storytelling and cultural context also set his tutorials apart.
Last updated: August 28, 2026
