Restaurant Style Butter Paneer Masala


The most favoured North Indian curry dish, Butter Paneer Masala is a special main course item in any restaurant. Northern chefs make this one a little different from how we make paneer in red gravy at home. And this is what makes it special; it has those strong spices, the buttery taste, and a beautiful red color! Let’s make it their way!


  • 2-3 onions
  • 7-8 tomatoes
  • 150 g paneer
  • Butter
  • Garlic cloves
  • 4 ingredients of garam masala, 2-3 cloves, small cinnamon, 1 black cardamom, and 1 bay leaf.
  • Kasoorimethi, fresh coriander
  • Salt, red chilli powder, garam masala
  • 1 tsp sugar


  • Dice onions and tomatoes in a cooker. Give it a quick boil with only as much water as is required to make the gravy.


  • Churn the mixture to obtain a fine paste. Sieve it through for the basic gravy.
  • Now, take some butter in a kadhai.
  • Add to it crushed garam masala and garlic cloves, simultaneously.


  • Dump the gravy and cook on high flame for 15 minutes.


  • Now, add salt and red chilli powder to your taste, and also, ½ tsp. of garam masala powder.
  • 2 tbsps. Of fresh cream will thicken the gravy and give it a rich texture.
  • Add 1 tsp. Sugar, to just make the taste of the dish ‘perfect’.
  • Slice paneer into desired shape.


  • When the gravy is done, put paneer pieces and give the curry a boil.
  • Add 2-3 tsps. Kasoorimethi powder, and put off the gas immediately.


  • Finish with the freshly chopped coriander.

Happy cooking!