Easy Paneer Butter Masala Recipe (Restaurant Style at Home)

Paneer Butter Masala is the dish that started it all for me. When I first moved to Texas after getting married, making this at home was my way of bringing a little piece of India into our new kitchen. It smelled exactly like home — warm tomatoes, butter, cardamom — and I knew then that cooking was going to be a big part of my life here.

What I love most about this recipe is how forgiving it is. Even on a busy weeknight, you can have a rich, restaurant-quality curry on the table in just over 30 minutes. The secret is a good tomato base, a splash of cream, and just the right amount of Kashmiri chili powder for that gorgeous deep colour.

This version is 100% vegetarian and beginner-friendly. I’ve broken it into simple steps so you don’t feel overwhelmed — even if you’ve never made a curry from scratch before, you’ve got this!

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Ingredients

• 250g (9 oz) paneer, cut into 1-inch cubes
• 2 cups tomato puree (or 4 medium tomatoes, blended)
• 1 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon oil
• 1 medium onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon Kashmiri red chili powder (for colour, not too spicy)
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• ½ teaspoon cumin seeds
• 1 bay leaf
• Salt to taste
• Fresh coriander leaves to garnish

Instructions

1. Fry the paneer: Heat oil in a pan over medium heat. Add paneer cubes and fry until lightly golden on all sides (about 3-4 minutes). Remove and set aside.
2. Start the masala: In the same pan, melt butter. Add cumin seeds and bay leaf — let them sizzle for 30 seconds. Add onions and cook until golden brown (7-8 minutes).
3. Add aromatics: Add ginger-garlic paste and cook for 1-2 minutes until the raw smell goes away.
4. Build the gravy: Pour in the tomato puree. Add Kashmiri chili powder, coriander powder, and salt. Cook for 8-10 minutes, stirring occasionally, until the oil separates from the masala.
5. Add cream: Lower the heat and stir in the cream. Mix well and let it simmer for 2-3 minutes.
6. Add paneer: Gently add the fried paneer cubes. Add garam masala, stir carefully, and simmer for 3-4 more minutes.
7. Serve: Garnish with fresh coriander. Serve hot with naan, roti, or basmati rice.

Tips & Notes

• Kashmiri chili powder gives the curry its beautiful deep red colour without making it very spicy. Don’t skip it!
• Don’t overcook the paneer — it gets rubbery. Add it at the very end and just warm it through.
• Make it vegan: Use tofu instead of paneer and coconut cream instead of dairy cream.
• Storage: Keeps well in the fridge for up to 3 days. Reheat gently with a splash of water.