YT Recipe

Restaurant-Style Paneer Butter Masala

Restaurant-Style Paneer Butter Masala is a medium Indian recipe that serves 3. 350 calories per serving.

Prep: 10 min | Cook: 23 min | Total: 45 min

Cost: $20.86 total, $6.95 per serving

Ingredients

  • 1 tablespoon Vegetable Oil (for sautéing)
  • 1 teaspoon Kasuri Methi (dried fenugreek leaves, crushed between palms before adding)
  • 2 tablespoons Fresh Coriander Leaves (finely chopped)
  • 1 teaspoon Kashmiri Red Chili Powder (mild, gives color)
  • 1 piece Green Chili (finely chopped, adjust to heat preference)
  • 2 medium Tomatoes (pureed or finely grated)
  • 1 medium Onion (grated)
  • 1 teaspoon Salt (or to taste)
  • 1.5 teaspoons Chole Masala (or Garam Masala) (store‑bought blend)
  • 1 tablespoon Tomato Ketchup (hot & sweet) (adds tangy sweetness)
  • 0.5 teaspoon Red Chili Paste (e.g., Maggi chili paste)
  • 100 grams Paneer (firm, grated or cubed)
  • 100 ml Fresh Cream (about ½ cup, full‑fat for richness)
  • 1 tablespoon Ghee (adds authentic flavor)
  • 1 tablespoon Lemon Juice (juice of half a lemon)
  • 1 teaspoon Sugar (balances acidity)
  • 1 teaspoon Kitchen King Masala (or Pav Bhaji Masala) (adds depth; any mixed Indian spice blend works)

Instructions

  1. Prepare Ingredients

    Grate the onion and tomatoes, finely chop coriander and green chili, crush kasuri methi between palms, and grate the paneer.

    Time: PT10M

  2. Sauté Aromatics

    Heat 1 tbsp oil in the skillet over medium heat. Add the crushed kasuri methi, chopped coriander, and Kashmiri red chili powder; stir for 30 seconds.

    Time: PT2M

    Temperature: Medium

  3. Cook Onion‑Tomato Base

    Add the grated onion, pureed tomatoes, green chili, and salt. Sauté until the mixture turns aromatic and the raw tomato smell fades, about 5 minutes.

    Time: PT5M

    Temperature: Medium

  4. Add Spice Blend and Liquids

    Stir in chole masala, ketchup, red chili paste, and ½ cup water. Bring to a gentle simmer for 3 minutes.

    Time: PT3M

    Temperature: Medium

  5. Incorporate Paneer

    Add the grated paneer to the simmering gravy. Cook, stirring gently, until the oil begins to separate from the masala, about 7‑8 minutes.

    Time: PT8M

    Temperature: Medium

  6. Finish with Cream and Flavorings

    Reduce heat to low. Stir in fresh cream, ghee, lemon juice, and sugar. Simmer for another 2‑3 minutes until the gravy is glossy.

    Time: PT3M

    Temperature: Low

  7. Final Touches

    Sprinkle the remaining crushed kasuri methi and fresh coriander. Give a quick stir, turn off the heat, and let the dish rest for a minute.

    Time: PT2M

Nutrition Facts

Calories
350
Protein
12 g
Carbohydrates
15 g
Fat
25 g
Fiber
2 g

Dietary info: Vegetarian, Gluten-Free

Allergens: Milk, Dairy

Last updated: April 11, 2026

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Restaurant-Style Paneer Butter Masala

A creamy, restaurant‑quality Paneer Butter Masala that you can make at home with simple ingredients. The dish features grated paneer simmered in a rich tomato‑onion gravy flavored with kasuri methi, Kashmiri red chili, fresh cream, and a hint of lemon and sugar for perfect balance.

MediumIndianServes 3

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
14m
Prep
19m
Cook
10m
Cleanup
43m
Total

Cost Breakdown

$20.86
Total cost
$6.95
Per serving

Critical Success Points

  • • Cook the paneer until the oil separates from the gravy (about 7‑8 minutes).
  • • Add kasuri methi and fresh cream at the end to preserve their delicate flavors.
  • • Do not let the cream boil; keep the heat low to avoid curdling.

Safety Warnings

  • • Hot oil can splatter – use a splatter guard if needed.
  • • Handle the hot skillet with oven mitts to avoid burns.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Paneer Butter Masala in North Indian cuisine?

A

Paneer Butter Masala, also known as Paneer Makhani, originated in Delhi’s restaurant scene in the 1970s as a richer, cream‑based version of classic paneer tikka. It quickly became a staple in North Indian dhabas and is now a beloved comfort food served at celebrations and family meals.

cultural
Q

What are the traditional regional variations of Paneer Butter Masala in Indian cuisine?

A

In Punjab, the dish is made richer with extra ghee and a higher proportion of cream, while in Delhi it often includes a hint of kasuri methi and tomato ketchup for sweetness. Some South Indian versions add coconut milk instead of cream for a different texture.

cultural
Q

How is Paneer Butter Masala traditionally served in North Indian dhabas?

A

It is typically served hot, ladled over buttery naan, tandoori roti, or steamed basmati rice, and garnished with a drizzle of fresh cream and a sprinkle of chopped coriander for aroma.

cultural
Q

During which Indian festivals or celebrations is Paneer Butter Masala commonly prepared?

A

Paneer Butter Masala is a popular dish during festivals like Diwali, Navratri, and wedding feasts because its rich, creamy profile pairs well with festive breads and rice dishes.

cultural
Q

What authentic ingredients give Paneer Butter Masala its distinctive flavor compared to other paneer curries?

A

The key ingredients are kasuri methi, Kashmiri red chili powder, tomato ketchup, and full‑fat fresh cream. These create a sweet‑spicy, smoky aroma that sets it apart from simpler tomato‑onion gravies.

cultural
Q

What are the most common mistakes to avoid when making Paneer Butter Masala at home?

A

Common errors include overcooking the paneer, letting the cream boil (which causes curdling), and adding too much water which makes the gravy runny. Follow the critical steps: cook until oil separates and add cream on low heat.

technical
Q

Why does this Paneer Butter Masala recipe use kasuri methi and fresh cream instead of butter alone?

A

Kasuri methi adds a distinctive earthy aroma that butter cannot provide, while fresh cream gives a velvety texture and balances the acidity of tomatoes. Together they create the signature restaurant‑style richness.

technical
Q

Can I make Paneer Butter Masala ahead of time and how should I store it?

A

Yes, you can prepare the gravy a day ahead, refrigerate in an airtight container, and reheat gently. Add the paneer and fresh cream just before serving to keep the paneer soft and the cream smooth.

technical
Q

What texture and appearance should I look for when Paneer Butter Masala is done cooking?

A

The gravy should be thick, glossy, and a deep orange‑red color. When you stir, a thin layer of oil should separate on the surface, indicating the masala is fully cooked. The paneer cubes should be soft but not falling apart.

technical
Q

What does the YouTube channel Unknown specialize in?

A

The YouTube channel Unknown focuses on recreating popular Indian restaurant and dhaba dishes at home, providing step‑by‑step instructions that aim to deliver authentic flavors using everyday kitchen tools.

channel
Q

How does the YouTube channel Unknown's approach to Indian comfort food differ from other Indian cooking channels?

A

Channel Unknown emphasizes quick, ingredient‑light shortcuts—like using ketchup and ready‑made spice mixes—while still preserving traditional flavors, whereas many other channels stick strictly to homemade spice blends and longer cooking times.

channel
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