Restaurant Style Paneer Butter Masala is a popular recipe where Paneer cubes are simmered in a mildly rich onion tomato cashew nut based gravy.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Total time: 35 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian, North Indian

Ingredients

For Onion Tomato Puree:

  • 1 large onion (chopped)
  • 3 medium tomatoes (chopped)
  • 3 cloves garlic
  • 1 inch ginger
  • 1/4 cup cashews (about 12-15) ((or almonds))
  • 1 inch cinnamon stick
  • 3 cloves
  • 2 green cardamoms
  • 1 cup water

For Paneer Butter Masala:

  • 2-3 tablespoons butter ((or oil))
  • 1/2 teaspoon cumin (jeera) seeds
  • 1-2 bayleaf
  • 2 teaspoons kashmiri red chili powder ((i used everest kashmiri lal brand))
  • 200 grams paneer (Indian cottage cheese) ((cut into 1-inch cubes))
  • 1 tablespoon dried fenugreek leaves (kasoori methi)
  • 1 teaspoon garam masala powder ((or kitchen king masala))
  • 2-3 tablespoons fresh cream
  • 1/2-1 teaspoon sugar ((or honey), optional)
  • salt (as per taste)
  • 2 tablespoons coriander leaves (for garnish)

Method

Stovetop Method:

  1. Put the onions, tomatoes, cashew nuts, ginger, garlic, whole spices, and 1 cup of water into a pan and bring to a boil.
  2. Cook on a medium flame for at least 15-20 minutes. Remove from the heat and cool. Blend to a smooth puree/paste using a high-speed blender.
  3. In a pan, heat the butter, add the jeera seeds, and saute for 30 seconds.
  4. Add Kashmiri red chili powder, bay leaf, give a quick stir.
  5. Then add onion-tomato cashew puree. Close the lid and cook on medium heat for 2-3 minutes.
  6. Add the paneer, kasoori methi, garam masala (or kitchen king masala), sugar (optional), and salt. Mix well and bring the mixture to a boil.
  7. Finally, gently stir in the fresh cream, and garnish with coriander leaves.
  8. Serve Paneer makhani recipe hot with chapati, naan, rice, and onion slices.

Instant Pot Method:

  1. Firstly, add 1 cup of water into the Instant pot insert. Place the trivet.
  2. Put the onions, tomatoes, cashew nuts, ginger, garlic, whole spices, and 1 cup of water into a deep pan. Place the pan over the trivet.
  3. Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 8 minutes.
  4. Once the pot beeps, let the pressure release naturally.
  5. Puree cooked onion-tomato mixture using a hand blender until smooth. If you don't have a hand blender, puree in a blender in batches once slightly cooled.
  6. Then I usually sieve the onion-tomato puree for silky texture and discard the residue, but it's optional.
  7. Press SAUTE on Instant Pot. Add butter/oil to the pot. Once hot, add cumin seeds and saute for 30 seconds.
  8. Add Kashmiri red chili powder, bay leaf, give a quick stir.
  9. Then add onion-tomato-cashew pureed mixture. Mix well and cook for 2-3 minutes.
  10. Add the paneer, kasoori methi, garam masala, salt. Mix well and bring the mixture to a boil.
  11. Lastly, gently stir in the cream, and paneer butter masala is ready to serve.

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.