Restaurant style Instant Paneer Butter Masala
Restaurant style Instant Paneer Butter Masala is a medium Indian recipe that serves 4. 500 calories per serving. Recipe by CookwithParul on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr
Cost: $20.94 total, $5.24 per serving
Ingredients
- 3 pieces Tomatoes (roughly cut)
- 4 pieces Green Chilies (deseeded for less heat if desired)
- 5 pieces Dried Red Chilies (soaked in warm water for 10 minutes)
- 1 tsp Kashmiri Red Chili Powder (for color and mild heat; optional if using dried chilies)
- 2.5 tbsp Vegetable Oil (for sautéing; 2 tbsp for base, 0.5 tbsp later with butter)
- 1 piece Bay Leaf
- 1 piece Black Cardamom
- 2 pieces Green Cardamom
- 1 small piece Cinnamon Stick
- 2 pieces Cloves
- 1 tsp Cumin Seeds
- 2 pieces Onion (medium, finely chopped)
- 1 tbsp Ginger Garlic Paste (store‑bought or homemade)
- to taste Salt
- 1 tbsp Coriander Powder
- 1 tsp Cumin Powder
- 0.5 tsp Turmeric Powder
- 1 tsp Kasuri Methi (Dried Fenugreek Leaves) (roasted and powdered)
- 2 tbsp Water (for spice paste)
- 15 pieces Cashews (soaked 10 minutes, then blended to a fine paste)
- 3 tbsp Water (for cashew paste) (just enough to blend smooth)
- 200 grams Paneer (Cottage Cheese) (cut into 2‑cm cubes)
- 0.25 tsp Turmeric Powder (for paneer)
- 0.25 tsp Red Chili Powder (for paneer)
- 0.25 tsp Kasuri Methi Powder (for paneer)
- 2 tbsp Butter (cut into cubes)
- 0.5 tsp Garam Masala
- 2 tbsp Fresh Coriander (Cilantro) (finely chopped)
- 2 tbsp Fresh Cream (or substitute with milk for lighter version)
Instructions
Make Tomato‑Chili Puree
Place the roughly cut tomatoes, green chilies, and soaked dried red chilies into the blender. Grind until smooth.
Time: PT5M
Temper Whole Spices
Heat 2 tbsp oil in a pan over medium flame. Add bay leaf, black cardamom, green cardamom, cinnamon piece, and cloves. Let them crackle, then add cumin seeds.
Time: PT2M
Temperature: Medium flame
Sauté Onions
Add the chopped onions to the pan. Stir continuously and sauté until they turn light golden brown.
Time: PT6M
Temperature: Medium flame
Add Ginger‑Garlic Paste
Stir in 1 tbsp ginger‑garlic paste and cook for about 2 minutes until the raw aroma disappears.
Time: PT2M
Temperature: Medium flame
Cook Tomato Puree
Pour the freshly ground tomato‑chili puree into the pan, add salt to taste, and cook on medium flame until the oil separates from the masala (about 5 minutes).
Time: PT5M
Temperature: Medium flame
Prepare Spice Paste
In a small bowl combine coriander powder, Kashmiri red chili powder, cumin powder, turmeric powder, roasted Kasuri Methi, and 2 tbsp water. Mix to a smooth paste.
Time: PT2M
Add Spice Paste to Gravy
Stir the spice paste into the tomato gravy. Cook for 3 minutes on medium flame until the oil separates again.
Time: PT3M
Temperature: Medium flame
Incorporate Cashew Paste
Add the smooth cashew paste to the gravy, lower the flame, and cook for 1 minute. Then add water as needed to achieve desired consistency, cover with a lid and simmer for another 4 minutes.
Time: PT5M
Temperature: Low flame
Shallow‑Fry Paneer Cubes
In a separate pan, melt 2 tbsp butter, add 0.5 tbsp oil, then add the paneer cubes. Sprinkle 0.25 tsp turmeric, 0.25 tsp red chili powder, and 0.25 tsp Kasuri Methi. Fry until light golden on all sides.
Time: PT5M
Temperature: Medium flame
Finish the Curry
Add the fried paneer cubes to the creamy gravy. Stir in 0.5 tsp garam masala, chopped fresh coriander, and 2 tbsp fresh cream. Cook gently for 3 minutes.
Time: PT3M
Temperature: Medium flame
Serve
Transfer the Paneer Butter Masala to a serving bowl and enjoy hot with naan, roti, or steamed rice.
Time: PT1M
Nutrition Facts
- Calories
- 500
- Protein
- 11g
- Carbohydrates
- 15g
- Fat
- 35g
- Fiber
- 3g
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy (paneer, butter, cream), Tree nuts (cashew)
Ingredient Substitutions
- Instead of Tomatoes: canned tomato puree
- Instead of Green Chilies: jalapeño, serrano pepper
- Instead of Dried Red Chilies: red chili powder
- Instead of Kashmiri Red Chili Powder: regular red chili powder
- Instead of Vegetable Oil: ghee, canola oil
- Instead of Black Cardamom: green cardamom
- Instead of Green Cardamom: black cardamom
- Instead of Ginger Garlic Paste: fresh ginger and garlic minced
- Instead of Kasuri Methi (Dried Fenugreek Leaves): fenugreek leaves fresh
- Instead of Cashews: almond paste
- Instead of Paneer (Cottage Cheese): tofu for vegan version
- Instead of Red Chili Powder (for paneer): Kashmiri red chili powder
- Instead of Butter: ghee
- Instead of Fresh Coriander (Cilantro): parsley
- Instead of Fresh Cream: milk, half‑and‑half
Equipment Needed
- Blender or Grinding Jar
- Deep Skillet or Pan
- Mixing Bowl
- Knife
- Cutting Board
- Wooden Spoon or Spatula
- Measuring Spoons
- Lid for Pan
Critical Steps — Do Not Skip
- Grinding a smooth tomato‑chili puree.
- Cooking the tomato base until oil separates.
- Adding the cashew paste and maintaining low heat to keep the gravy creamy.
- Shallow‑frying paneer without burning the butter.
Chef Tips from the Video
- For extra richness, replace half the butter with ghee.
- Add a pinch of sugar while cooking the tomato puree to balance acidity.
- Use fresh Kasuri Methi for a more authentic aroma; crush it between your palms before adding.
Troubleshooting
Gravy looks watery and oil does not separate.
Cook the tomato base longer on medium heat until it thickens and oil surfaces. Adding a pinch more Kashmiri red chili powder can help deepen color.
Cashew paste becomes grainy.
Blend the cashews with enough water to a very smooth consistency and add it on low heat; avoid boiling the paste.
Paneer turns hard after cooking.
Do not over‑cook the paneer; fry just until lightly golden and add it to the gravy at the end for a short simmer.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 1 month; thaw before reheating.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Prepare the tomato‑chili puree and cashew paste a day ahead; store each in the refrigerator.
- Fry the paneer cubes and keep them separate; add to the gravy just before serving.
- The gravy can be made up to 2 days in advance; reheat gently and add fresh cream before serving.
Frequently Asked Questions
What is the cultural significance and history of Paneer Butter Masala in Indian cuisine?
Paneer Butter Masala, also known as Butter Paneer, originated in North India as a restaurant favorite that blends creamy tomato gravy with soft paneer cubes. It reflects the Mughal influence of rich, buttery gravies and is now a staple at celebrations, weddings, and everyday family meals across the Indian subcontinent.
What are the traditional regional variations of Paneer Butter Masala in Indian cuisine?
In Punjab, the gravy is richer with more butter and cream, while in Gujarat a subtle sweetness is added using sugar or honey. Some South Indian versions incorporate coconut milk instead of cream, and in Kolkata the dish may feature a hint of mustard oil for a distinct flavor.
How is Paneer Butter Masala traditionally served in North Indian households?
It is typically served hot with soft Indian breads such as naan, tandoori roti, or paratha, and also pairs beautifully with steamed basmati rice or jeera rice. A side of fresh cucumber raita and a wedge of lemon often accompany the meal.
During which Indian festivals or celebrations is Paneer Butter Masala commonly prepared?
Paneer Butter Masala is a popular dish during festivals like Diwali, Navratri, and weddings because its rich, indulgent flavor suits celebratory feasts. It is also a favorite for birthday parties and family gatherings.
What makes Paneer Butter Masala special or unique in Indian vegetarian cuisine?
Its signature silky tomato‑based gravy enriched with cashew paste, butter, and cream creates a luxurious texture that sets it apart from other paneer dishes. The balance of sweet, tangy, and mildly spicy flavors showcases the depth of Indian spice blends.
What are the authentic traditional ingredients for Paneer Butter Masala versus acceptable substitutes?
Traditional ingredients include fresh paneer, butter, cream, Kashmiri red chili powder, Kasuri Methi, and cashew paste. Acceptable substitutes are tofu for paneer (vegan), ghee for butter, milk or half‑and‑half for cream, and almond paste instead of cashew paste.
What are the most common mistakes to avoid when making Paneer Butter Masala at home?
Common errors include over‑cooking the paneer, which makes it rubbery; not cooking the tomato base long enough, resulting in a watery gravy; and adding the cashew paste on high heat, which can cause graininess. Follow the timing steps and keep the heat low when incorporating the paste.
Why does this Paneer Butter Masala recipe use a cashew paste instead of just cream for thickness?
Cashew paste provides a natural, nutty thickness that mimics the velvety texture of restaurant‑style gravies without curdling. It also adds a subtle richness that balances the acidity of tomatoes, something cream alone cannot achieve.
Can I make Paneer Butter Masala ahead of time and how should I store it?
Yes, you can prepare the gravy and cashew paste up to two days in advance; keep them refrigerated in airtight containers. Fry the paneer just before serving and add it to the reheated gravy with fresh cream for the best texture.
What does the YouTube channel Cook With Parul specialize in?
The YouTube channel Cook With Parul specializes in easy-to-follow Indian home‑cooking tutorials, focusing on classic comfort foods, quick weeknight meals, and detailed explanations of traditional spice techniques.
How does the YouTube channel Cook With Parul's approach to Indian cooking differ from other Indian cooking channels?
Cook With Parul emphasizes step‑by‑step visual guidance, uses common household ingredients, and often shares time‑saving shortcuts like instant puree methods, making authentic Indian flavors accessible for beginners compared to more technique‑heavy channels.
Last updated: August 28, 2026
