Restaurant Style Butter Paneer Recipe – Indian Veg Special
Restaurant Style Butter Paneer is a rich and creamy North Indian curry made with soft paneer cubes simmered in a buttery tomato-cashew gravy. Mildly sweet, perfectly spiced, and incredibly comforting, this classic vegetarian dish tastes just like what you’d order at an Indian restaurant.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
Butter Paneer Ingredients
- 2 tbsp butter
- 1 tbsp oil
- 1 large onion, chopped
- 3 large tomatoes, chopped
- 10–12 cashew nuts
- 1 tbsp ginger garlic paste
- 1 tsp red chili powder (adjust to taste)
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt, to taste
- ½ cup fresh cream
For the Paneer
- 250 g paneer, cut into cubes
- ½ tsp kasuri methi (dried fenugreek leaves)
For Garnish
- Fresh cream
- Coriander leaves
Restaurant Style Butter Paneer Instructions
Prepare the Base
Heat oil and 1 tbsp butter in a pan. Add chopped onions and sauté until translucent. Add ginger garlic paste and cook until aromatic.
Cook Tomatoes & Cashews
Add chopped tomatoes and cashew nuts. Cook until tomatoes turn soft and pulpy.
Blend the Gravy
Let the mixture cool slightly, then blend into a smooth paste using a blender.
Make the Curry
Return the blended gravy to the pan. Add red chili powder, coriander powder, salt, and remaining butter. Cook on low heat until the gravy thickens and releases butter from the sides.
Add Paneer & Cream
Add paneer cubes and fresh cream. Mix gently and simmer for 5–7 minutes.
Finish & Serve
Crush kasuri methi between your palms and add to the curry. Sprinkle garam masala, garnish with cream and coriander leaves. Serve hot.
Recipe Notes :
Soak paneer in warm water for 10 minutes to keep it soft.
Adjust cream quantity for richer or lighter gravy.
Best served with naan, roti, or jeera rice.
