Warm, richly spiced, and built for a satisfying meal, Paneer Butter Masala Recipe - Restaurant Style is a vegetarian punjabi curries made with oil, butter, and cumin in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes
  • Yield: 5 Servings
  • Category: curries
  • Cuisine: punjabi

Ingredients

For curry base:

  • 2 tbsp oil
  • 1 tsp butter
  • 1 tsp cumin
  • 1 inch cinnamon
  • 4 cloves
  • 1 pod black cardamom
  • 1 bay leaf
  • 2 onion (sliced)
  • 5 cloves garlic
  • 1 inch ginger
  • 3 tomato (sliced)
  • 3 tbsp cashew
  • 1 cup water

For curry:

  • 2 tsp oil
  • 1 tbsp butter
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp garam masala
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp cream
  • 20 cubes paneer
  • 2 tbsp kasuri methi (crushed)
  • 2 tbsp coriander (finely chopped)

Method

  1. Firstly, in a wok, heat 2 tbsp oil, 1 tsp butter, and saute spices. I have added 1 tsp of cumin, 1 inch of cinnamon, 4 cloves, 1 pod of black cardamom, and 1 bay leaf.
  2. Once the spices have turned aromatic, add 2 onions, 5 cloves of garlic, and 1 inch of ginger, and sauté until the onions soften.
  3. Also add 3 tomatoes, 3 tbsp cashew and saute for a minute.
  4. Now add 1 cup water, cover and boil for 5 to 10 minutes.
  5. Once the tomatoes are cooked well, discard the bay leaf and allow the mixture to cool completely.
  6. Now grind to a smooth paste. Filter out to get a silky smooth texture. Keep aside.
  7. In a wok,heat 2 tsp oil and 1 tbsp butter.
  8. Once the oil is heated, add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp coriander powder and ½ tsp garam masala.
  9. Sauté till the spices turn aromatic.
  10. Add in the prepared tomato onion base and cook well.
  11. Keep cooking and boil for 5 minutes, until the mixture is well-cooked.
  12. Now add 1 tsp salt, 1 tsp sugar, 2 tbsp cream and mix well.
  13. Add 20 cubes paneer and simmer for 5 minutes till the flavours are absorbed.
  14. Add 2 tbsp kasuri methi and 2 tbsp coriander. Mix well.
  15. Finally, enjoy Paneer Butter Masala Recipe with roti.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.