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Paneer Makhni | Paneer Butter Masala | Your Food Fantasy

Restaurant Style Paneer Butter Masala

Delicious creamy paneer butter masala, with mild flavours to please anyone.
5 from 2 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Lunch & Dinner, Main Course
Cuisine Indian
Servings 4 Portions
Calories 262 kcal


  • 250 Grams Paneer / Indian Cottage Cheese Cut into pieces
  • 1 Cup Onion Medium Chopped
  • 1.5 Cup Tomatoes Chopped
  • 1 Tablespoon Ginger Garlic Paste
  • 10-12 Cashew
  • 2 Tablespoon Butter
  • 2 Tablespoon Oil
  • 1 Teaspoon Salt As per taste
  • 1 Teaspoon Kashmiri Red Chilli Powder
  • 1/2 Teaspoon Sugar
  • 1 Teaspoon Coriander Powder
  • 1/2 Teaspoon Turmeric Powder
  • 1/2 Teaspoon Garam Masala Powder
  • 1/4 Teaspoon Cardamom Powder
  • 1/2 Teaspoon Dried Fenugreek Leaves / Kasuri Methi
  • 4 Teaspoon Fresh Cream
  • Fresh Coriander Leaves For Garnishing


  • First of all, heat 1 tablespoon oil in a pan then add chopped onion, tomatoes and cashews to it. Sauté for a minute and add 2 cup of water to it. Cover the pan with lid and let it boil for 10 minutes.
  • After 10 minutes, open the lid and stir. Transfer this to a grinding jar and add 2 ice cubes to it. Grind it to a fine smooth paste.
  • Heat 1 tablespoon of oil in a pan/Kadhai. Add butter to it and once it melts, add red chilli powder and turmeric powder to it. Sauté for a minute and then add ginger garlic paste to it.
  • Once the raw smell goes off, add onion-tomato paste to it. Sauté it till this paste start leaving pan and comes together.
  • Now add coriander powder, garam masala and sauté again for a minute. Add 1.5 cup water to it and let the gravy boil. Once boiling, simmer the heat and add sugar, salt and cream to it and cook again for few minutes.
    How to make Paneer Butter Masala at home | Your Food Fantasy
  • Now add paneer cubes, Kasuri Methi and cardamom powder to it. Mix well and switch off the heat.
  • Garnish with coriander leaves and serve hot with lachha parantha or Butter naan.
    Paneer Makhni | Paneer Butter Masala | Your Food Fantasy


  1. I have used Kashmiri Red chilli powder in my recipe to give the gravy a nice colour. However, you can use normal red chilli powder or paprika powder.
  2. If your ground paste is not finely ground, then you can sieve it through a strainer to get fine creamy paste.
  3. I have soaked the paneer cubes in colored water for few mins, to get the orangish color. This is entirely optional, and when using color, I will say use organic food colors.
  4. If you wish to give golden color to paneer, saute the paneer in 1 tbsp of oil.


Nutrition Facts
Restaurant Style Paneer Butter Masala
Amount Per Serving
Calories 262 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g44%
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 28mg9%
Sodium 769mg33%
Potassium 407mg12%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 7g8%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.
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