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Before you order Paneer Butter Masala, try this easy homemade version once! 😍

This restaurant-style Paneer Butter Masala has a super smooth, creamy gravy and is perfect for a quick lunch or dinner.

The secret? Straining the onion-tomato-cashew paste. That one step gives you the silky texture you get at restaurants. 🤌🏻

Soft paneer, rich buttery gravy, and a recipe you can make in about 30 minutes at home.

Why You’ll Love This Paneer Butter Masala

🧈 Restaurant-style flavor — rich, buttery and creamy

🤌 Silky smooth gravy — the straining step makes all the difference

⚡ Ready in about 30 minutes — perfect for busy weeknights

🥜 Cashew base — gives natural creaminess and body

🍽️ Pairs with everything — roti, chapati, naan, pulao or rice

🏠 Simple ingredients — nothing fancy, all easy to find

How to Make Paneer Butter Masala

Step 1 — Boil and grind:
Boil onions, tomatoes, cashews, paneer and a little salt in water.
Remove and let it cool.
Grind the onion-tomato-cashew mixture into a very smooth paste.

Step 2 — Make the gravy:
Heat butter and oil. Keep the flame very low.
Add chili powder and ginger-garlic paste. Mix well without burning.
Strain the ground paste and add it to the pan for an extra-smooth gravy.
Cover partially and cook on low flame for 15-20 minutes, stirring in between.
Once thick, add garam masala and cardamom powder. Add hot water as required.
Cook again until the oil and butter start separating.

Step 3 — Finish:
Add the paneer and mix gently.
Add kasuri methi, fresh cream, a little sugar and salt if needed.
Mix and bring to a gentle boil.
Serve hot with roti, chapati, naan, pulao or rice! ❤️

Pro Tips for the Perfect Paneer Butter Masala

• Strain the paste — pushing the ground paste through a strainer gives the super smooth, silky gravy that makes this taste like a restaurant dish

• Low flame for the masala — burnt chili powder or ginger-garlic paste will make the gravy bitter, so keep the heat very low

• Don’t rush the simmer — 15-20 minutes on low flame is what develops the flavor and thickens the gravy

• Wait for oil separation — when butter and oil float on top, the gravy is ready for paneer

• Gentle with paneer — mix gently so the cubes stay soft and intact

• Kasuri methi at the end — crush it between your palms before adding for the best aroma

What to Serve With Paneer Butter Masala

🫓 Soft rotis or chapatis — the everyday favorite

🍞 Butter naan — for a restaurant-style meal at home

🍚 Jeera rice or pulao — rich gravy over fragrant rice

🥗 Onion rings with lemon — a fresh side

🍚 Steamed rice — simple and comforting

Frequently Asked Questions

Can I skip the cashews?

Cashews give the gravy its creamy body. If you don’t have them, you can use blanched almonds or melon seeds, though the taste will be slightly different.

Why strain the paste?

Straining removes tiny bits of onion and tomato skin and gives a silky smooth, restaurant-style gravy.

Can I make this without cream?

Yes. The cashew paste already makes the gravy creamy, so you can skip the cream or use a splash of milk instead.

How do I keep the paneer soft?

Add the paneer at the end and mix gently. Don’t cook it for too long in the gravy.

Can I make the gravy ahead?

Yes. Make the gravy, cool it and refrigerate for up to 2 days. Reheat gently and add the paneer and cream just before serving.

Why does the gravy taste sour?

Tomatoes can be tangy. A little sugar balances it, and cooking until the oil separates removes the raw taste.

A Note From My Kitchen 🤍

Paneer Butter Masala is one of those dishes everyone loves ordering at restaurants.

But it’s so much more satisfying when you make it at home: smooth, creamy and buttery, exactly how you like it.

The only extra step is straining the paste, and it’s worth every minute.

Make it once and you might not order it again! 😊❤️

Tried This Recipe?

Leave a comment below. Did you serve it with roti or naan? 😍

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Love creamy gravies? Check out my Malai Soy — a rich, high protein restaurant-style gravy!
https://homebites365.in/malai-soya-recipe-creamy-restaurant-style-soya-gravy/