paneer butter masala | cheese butter masala | restaurant style

In this recipe I will show you how to make restaurant style paneer butter masala at home. This recipe gives a delicious and creamy paneer curry. I am preparing this recipe since 2-3 years. I used to make a lot of different versions of this recipe but it was always time taking. So I have made it much simpler and easy to follow.

As the name says paneer butter masala, this recipe definitely needs butter and cream. If you are very health conscious, I would suggest to skip the cream and add hung curd or greek yogurt in place of cream.

Also restaurant style recipes are a combination of sweet and sour so I have added honey. Many people says you should not add honey in warm food, if you believe that feel free to use sugar instead of honey.

Most of the people make this recipe by frying onion and tomato paste. This recipe is so different from other paneer butter masala recipes because i have boiled all the ingredients used in water then I blended it to make a smooth puree. Also i haven’t sieved the prepared puree through a sieve, but you can do that if you want restaurant like smooth consistency.

Also to avoid using synthetic food colour in this recipe, I have used dry red chillies. These red chillies gives really nice natural colour to the recipe. If you don’t want spicy gravy, you can skip this step also.

Hope you like this recipe from my kitchen. Please leave the comment and do not forget to share it with your family and friends. Enjoy!

Watch video here –

Printable recipe –

Print Recipe
2 people
2 people
Print Recipe
2 people
2 people
For Puree (1 CUP = 250 ML)
For Gravy
Servings: people
For Puree
  1. Add water in a deep pan.
  2. Add ginger, garlic, cashews, cardamom, dry red chillies, onion and tomatoes to it.
  3. Cover it and boil till everything becomes soft. (approx 15 minutes)
  4. Turn off the gas and let it cool.
  5. Now blend it in a blender, very smooth.
For Gravy
  1. Heat a pan and add oil in it.
  2. Add jeera/cumin seeds to it.
  3. When jeera starts to crackle, add turmeric, red chilli powder, coriander powder and garam masala to it. Mix well. (Medium flame)
  4. Now add prepared puree to it immediately. Mix well.
  5. Add water in it and mix well. Cover and cook for 10 minutes.
  6. Take off the cover. Add salt and butter in it. Mix well.
  7. Add kasoori methi/dry fenugreek leaves in it and mix.
  8. Now add honey to it. Mix well. Cover the lid and cook for 2 minutes.
  9. At last add fresh cream in it and mix well. Give it a boil and turn off the gas.
  10. Take the paneer, cut it into square pieces and dip it into hot water for 2 minutes. (to make it smooth and soft)
  11. Take the paneer out of hot water and add into the prepared gravy. Serve Hot!

Full recipe with step by step photos –

  1. Take a deep pan and add water to it. Add roughly chopped ginger, garlic, cashews and cardamom to it.

  2. Add dry red chillies, roughly chopped onions and tomatoes to it.

  3. Cover it and boil for 15 minutes. When done, let it cool and blend it smooth.
  4. Now heat a pan and add oil to it. Add cumin seeds and let it crackle.

  5. Add turmeric powder, chilli powder, coriander powder and garam masala to it. Quickly mix it, do not burn.

  6. Add the prepared puree to it immediately. Mix well.

  7. Now add 1 cup of water to it. Mix well. Cover it for 10 minutes on medium heat.

  8. Take out the lid and stir it.
  9. Now add salt, butter and kasoori methi(dry fenugreek leaves) to it. Mix well.

  10. Add honey to it. Mix well and cover for 2 minutes.
  11. At last add fresh cream to it and turn off the heat. Mix well.
  12. Transfer it to a serving bowl and add paneer to it. (Dip the paneer in hot water for 5 minutes then add to the curry). Serve hot!




  1. Thank you the recipe love your blog…will surely try this out…just one thing want to ask… I have heard like honey is not good if added in boiling water or tea as it turns out toxic… is it safe to use honey in the above recipe?


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