Go Back
+ servings
Butter paneer makhani - paneer recipe

Restaurant Style Paneer Butter Masala - Butter Paneer - Paneer Makhani

Restaurant style Paneer butter masala recipe that is delicious. Easy Restaurant style makhani paneer/butter paneer tastes best with Naan, kulcha, jeera rice
5 from 4 votes
Print Pin
Course: Main Course, Main Dish
Cuisine: indian cuisine
Keyword: Paneer, paneer recipes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 410kcal
Author: Rekha Kakkar


  • 300 grams paneer
  • 1 tablespoon Oil
  • 1 Onion
  • 3 Tomatoes
  • 1 tablespoon Ginger-garlic Paste
  • ½ teaspoon Turmeric Powder
  • ½ teaspoon Red Chilli Powder
  • 1 teaspoon Cumin Powder
  • 2 tablespoon melon seeds deseeded magaj
  • 10 Almonds
  • 20 grams Butter
  • ¼ cup cream
  • 1 teaspoon Sugar
  • 1 tablespoon garam masala
  • ½ cup Milk
  • 2 tablespoon Water
  • Kasuri Methi
  • 1 bay leaf


  • Cut paneer/Indian cottage cheese into 1 inch small pieces. Keep them aside and prepare to make the gravy for the butter paneer.
  • Since, butter paneer or paneer makhani is a one-pot recipe we will use just one pot in it. We will start by taking a pot and turn on the heat, now we will add 1 tablespoon of oil in the pot and allow it to heat.
  • To make the creamy sauce add sliced onion and bay leaf in the pan when the oil is hot. Stir the onion slices and cook it until the color of the onion turns to golden brown.
  • When the onion is translucent in color we will add 3 chopped tomatoes, 1 tablespoon of ginger-garlic paste in it. We will not stir and cook the tomatoes until they are soft and pulpy. Or you can directly add these tomatoes as fresh tomato puree'
  • When the tomatoes are soft and cooked we will add half a teaspoon of turmeric, red chilies and cumin powder in it respectively.
  • Since we are adding our little twist we will add 2 tablespoon of melon seeds (magaj) and 10 almonds in the mix as well. Now, we will cook all the spices along with the melon and the almond seeds. We will keep stirring until they are cooked properly.
  • Since we are making Paneer Makhani we will add 20 grams of butter and cook it for another 4-5 minutes. When the butter is well melted in the gravy we will  add ¼ cup of cooking cream in it and cook the same for another 2 minutes.
  • Now, we will add a teaspoon of sugar and 1 tablespoon of  makhani masala or garam masala in it. (You can also add garam masala if makhani masala is not available.)
  • We will let the gravy cook for another 2 minutes and then add ½ cup of milk and cook it for 1 more minute.
  • After that we will take the puree/gravy in a blender and blend it. After the gravy is blended we will strain it . (We strain the gravy so that it becomes smooth and free from any lumps)
  • After the strain bring it back to the pan and add 1 tablespoon of fresh cream in it. (If you want you can adjust the consistency of the gravy by adding 1 tablespoon of water in it)
  • Lastly, we will add the fresh paneer/ cottage cheese pieces and cover and cook the paneer butter masala for another 3-4 minutes. After 4 minutes just turn off the heat  finish the delicious dish by sprinkling some kasuri methi in it.
  • You can serve butter paneer masala with butter naan or jeera rice.


Serving: 100g | Calories: 410kcal | Carbohydrates: 12g | Protein: 14g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 84mg | Sodium: 82mg | Potassium: 337mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1160IU | Vitamin C: 14.7mg | Calcium: 431mg | Iron: 0.8mg