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Paneer Butter Masala(Restaurant Style)

Paneer Butter Masala

Restaurant Style Paneer Butter Masala is a north indian side dish for chapathi,naan or roti.Paneer(fresh cheese) made by curdling heated milk with lemon juice (or) vinegar.


  • 2 tsp Butter
  • 1 Bay leaf
  • 1 Cinnamon stick
  • 2 Cloves
  • 1 Cardamom
  • ½ tsp Ginger paste
  • ¼ tsp Garlic paste
  • Salt to taste
  • ¼ tsp Chilli powder
  • 50 to100 gms Paneer cubes Paneer
  • 1 tsp Kasthuri methi leaves
  • Fresh cream(optional)
  • ¼ cup Water

For grind puree:

  • 1 Big Onion chopped
  • 2 Tomato (Boiled and peeled skin)chopped
  • 6 Cashew nuts
  • ½ tsp Chilli powder
  • ¼ tsp Garam masala powder
  • 1 tsp Coriander powder
  • ½ tsp Sugar
  • ¾ cup Water


  1. Heat water in a pan. Add cross cut tomatoes at a boiling point and cook for 10 mins.15 mins resting time to cool down and then remove skin afterwards chopped.
  2. Heat oil in a pan. Add chopped onion and sauté for 5 mins and then add skin removed chopped tomatoes till mushy consistency.
  3. Add cashew nut and sauté for a min. add chilli powder, garam masala powder, coriander powder, sugar mix it well and sauté for 3 mins.
  4. Then cool down the room temperature add into the mixer and add water into the mixer to grind a fine paste puree.
  5. Heat butter in a pan. Add cinnamon stick, cloves, cardamom, bay leaf.
  6. Add ginger garlic paste mix well and sauté for a min and then add a grinded paste puree, chilli powder mix it well.
  7. Add water and cook for 10 mins.
  8. Add paneer cubes(heat oil in a pan.Add paneer cubes to sauté for a min and drop into the luke warm water) mix well.
  9. Garnish with kasthuri methi leaves.
  10. Add block of butter.
  11. Paneer Butter Masala(Restaurant Style) is ready now.

Sample Pictorial:


Heat water in a pan.


Cut cross cut tomato on the top.


Immerse into the water cook for 10 mins and cool down for 15 mins and then remove skins.


Take Onion chopped,cashew nuts,tomato chopped,chilli powder,coriander powder,garam masala powder,sugar.


Heat oil in a pan.


Add onion and saute for 10 mins.


Add tomatoes and cook for mushy consistency.


Add cashew nut.


Add coriander powder,chilli powder,garam masala powder,sugar mix well and saute for 2 mins.cool down and  add water to grind fine paste puree.


Take butter,bay leaf,cinnamon stick,cloves,cardamom,gingergarlic paste,grinded paste puree.


Heat oil in a pan.


Add paneer cubes saute for light golden color.


Drop into the luke warm water.


Heat butter in a pan.


Add cinnamon stick,cardamom,cloves,bay leaf,gingergarlic paste saute for a min.


Add grinded puree ,chilli powder and salt.


Add water.


Add paneer and mix well.


Garnish with the methi leaves.


Add butter and serve.Paneer Butter Masala(Restaurant Style) is ready now.

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