🍛 Paneer Makhani Recipe – Creamy Restaurant-Style Paneer Butter Masala

If you love Indian food, you’ve probably tasted the magic of Paneer Makhani, also known as Paneer Butter Masala. This rich, buttery, and mildly spiced curry is one of the most popular North Indian vegetarian dishes — creamy paneer cubes simmered in a luscious tomato gravy with butter, cream, and aromatic spices.

It’s the perfect comfort food that pairs beautifully with naan, roti, or steamed basmati rice. Whether you’re cooking for a family dinner or a festive feast, this restaurant-style paneer recipe never fails to impress.

🌟 Why You’ll Love This Recipe

✅ Restaurant-style flavor made easily at home
✅ Ready in under 30 minutes
✅ Perfect vegetarian and gluten-free dinner option
✅ Rich, creamy, and mildly spiced – everyone loves it!

🧺 Ingredients (Serves 3–4)

200 g paneer (Indian cottage cheese), cut into cubes
2 tablespoons butter
1 tablespoon oil
1 medium onion, finely chopped
2 medium tomatoes, pureed
1 teaspoon ginger-garlic paste
½ teaspoon red chili powder
¼ teaspoon turmeric powder
1 teaspoon garam masala
½ teaspoon kasuri methi (dried fenugreek leaves), crushed
½ cup fresh cream (or use milk + cream mixture)
Salt to taste
Fresh coriander leaves for garnish

👩‍🍳 How to Make Paneer Makhani

Step 1 – Sauté the onions
Heat butter and oil together in a pan. Add chopped onions and cook until golden brown.

Step 2 – Add aromatics
Stir in the ginger-garlic paste and sauté for about a minute until the raw smell disappears.

Step 3 – Prepare the tomato base
Add tomato puree, red chili powder, turmeric, and salt. Cook this masala until it thickens and the oil begins to separate from the sides.

Step 4 – Make it creamy
Reduce the heat. Add cream, garam masala, and crushed kasuri methi. Mix well to create a silky, smooth gravy.

Step 5 – Add paneer
Add the paneer cubes gently into the sauce. Simmer for 5–6 minutes so the paneer absorbs the flavors.

Step 6 – Finish and serve
Top with a small knob of butter and a swirl of cream. Garnish with coriander leaves.

Serve hot with garlic naan, butter roti, or jeera rice for a complete meal.

🍴 Pro Tips for Perfect Paneer Makhani

Use ripe red tomatoes for natural sweetness and bright color.
Always soak paneer in warm water for 5 minutes before adding to the curry — it keeps the paneer soft and juicy.
Kasuri methi is the secret ingredient that gives this dish its authentic restaurant aroma.
Adjust the level of creaminess — add more cream for a richer texture or substitute with cashew paste for a dairy-light version.

🌿 Variations You Can Try

Paneer Butter Masala (Classic): Use extra butter and cream for a richer version.
Shahi Paneer Twist: Add 2 tablespoons of cashew paste for a royal touch.
Vegan Option: Replace paneer with tofu and cream with coconut milk or cashew cream.
Spicy Paneer Makhani: Add green chilies or extra chili powder for a kick.

🍽️ What to Serve with Paneer Makhani

Breads: Garlic naan, tandoori roti, or butter kulcha
Rice: Steamed basmati rice or jeera rice
Sides: Cucumber salad or onion rings with lemon
Drink Pairing: Sweet lassi or chilled masala chaas

💬 Expert Note

Paneer Makhani is all about balance — the tang of tomatoes, the richness of cream, and the aroma of spices blending together perfectly. It’s one of those Indian curries that even beginners can master with just a few simple steps.

📸 For Social Media

When you share your Paneer Makhani on Instagram or Pinterest, use hashtags like:
#PaneerMakhani #PaneerButterMasala #IndianCurry #EasyIndianRecipes #VegetarianDinner #DesiFoodLove #IndianComfortFood

📝 Final Thoughts

This Paneer Makhani recipe is proof that luxurious Indian restaurant flavors are totally doable at home. With just a few pantry ingredients and 30 minutes of cooking time, you’ll have a silky, buttery, creamy curry that’s perfect for both weeknights and celebrations.

Serve it, savor it, and watch everyone go for seconds!