If you’ve ever wanted to make paneer butter masala at home that tastes just like your favorite Indian restaurant, but without spending hours in the kitchen, you’re in the right place. This paneer butter masala recipe is rich, creamy, and deeply flavorful, yet designed to come together in 30 minutes or less using simple ingredients and smart shortcuts.
Jump to RecipeWhether you’re cooking for a busy weeknight or a special meal, this restaurant-style paneer butter masala delivers comforting flavors with minimal effort.
Why This Paneer Butter Masala Recipe Is Quick Yet Authentic
Most restaurant versions rely on long-simmered gravies. This recipe achieves the same depth by:
- Using a smooth blended tomato-cashew base
- Cooking the gravy efficiently at high heat
- Adding paneer at the very end to keep it soft
The result is a thick, creamy paneer butter masala gravy with the classic balance of butter, mild spice, and gentle sweetness, without compromising authenticity or time.
Ingredients You’ll Need
Main Ingredients
- Paneer (cubed)
- Butter
- Ripe tomatoes
- Cashews
- Fresh cream
Spices & Flavor Builders
- Kashmiri red chili powder (for color, not heat)
- Garam masala
- Kasuri methi (dried fenugreek leaves)
- Salt, sugar (to balance acidity)
How to Make Paneer Butter Masala (Step-by-Step – 30 Minutes Total)
Step 1: Prepare the Quick Gravy Base (10 minutes)
Blend tomatoes and cashews with a little water until completely smooth. A fine puree is essential for a restaurant-style creamy texture.
Step 2: Cook the Gravy for Rich Flavor (10 minutes)
Heat butter in a pan, add chili powder and the blended puree. Cook on medium-high heat, stirring frequently, until the gravy thickens and releases butter from the sides. This step removes raw tomato flavor.
Step 3: Add Paneer & Finish the Curry (5 to 7 minutes)
Lower the heat and gently fold in paneer cubes. Add cream, garam masala, salt, and a pinch of sugar. Simmer briefly, do not overcook.
Step 4: Final Touches Before Serving (2 to 3 minutes)
Crush kasuri methi between your palms and stir it in. Adjust consistency with warm water if needed.
Time Breakdown (Exactly How This Fits in 30 Minutes)
- Prep & blending: 10 minutes
- Cooking gravy: 10 minutes
- Final cooking: 7 to 8 minutes
Total active time: ~27 to 28 minutes
This makes it an ideal choice for busy days when you want something quick yet satisfying.
Pro Tips for Perfect Paneer Butter Masala
- Use Kashmiri chili powder for vibrant color without excess heat
- Keep paneer at room temperature before adding
- Always add cream on low heat to prevent splitting
These small details elevate the dish from good to restaurant-quality paneer butter masala.
Easy Variations You Can Make Quickly
- Paneer butter masala without cream: Use soaked cashews only
- Jain version: Skip onion and garlic completely
- Vegan option: Replace paneer with tofu and butter with vegan butter
- Kid-friendly: Reduce chili powder for a mild curry
All variations stay within the 30-minute framework.
What to Serve With Paneer Butter Masala
This North Indian favorite pairs beautifully with:
- Naan or butter roti
- Steamed basmati rice
- Jeera rice for a complete meal
Storage, Reheating & Make-Ahead Tips
- Store leftovers in an airtight container for up to 2 days
- Reheat gently on low heat with a splash of water
- Avoid boiling after reheating to keep paneer soft
Common Mistakes That Ruin Paneer Butter Masala
- Overcooking paneer (makes it rubbery)
- Skipping cashews (results in thin gravy)
- Cooking cream on high heat
Avoiding these ensures a smooth, rich Indian vegetarian curry every time.
FAQs
Can this recipe be made without cashews?
Yes. While the gravy will be lighter, increasing the cream slightly improves the consistency.
Is this recipe suitable for beginners?
Absolutely. It uses straightforward steps and basic techniques, making it easy to cook with confidence.
Can I make it ahead for guests?
Yes, prepare the gravy in advance and add paneer just before serving.
Final Thoughts
This homemade paneer butter masala proves that you don’t need hours in the kitchen to enjoy a rich, comforting Indian curry. With balanced flavors, a smooth tomato-cashew base, and soft paneer cubes, this dish brings restaurant taste straight to your table in under 30 minutes.
Paneer Butter Masala
Ingredients
Equipment
Method
- Add chopped tomatoes and soaked cashews to a blender.
- Blend into a smooth, fine puree. Set aside.
- Heat butter in a wide pan over medium heat.
- Add Kashmiri red chili powder and immediately pour in the blended puree.
- Cook, stirring frequently, until the gravy thickens and butter begins to release from the sides (about 8 to 10 minutes).
- Lower the heat and add salt, sugar (if using), and garam masala.
- Add paneer cubes and gently mix to coat them in the gravy.
- Pour in fresh cream and simmer for 3 to 4 minutes. Do not overcook.
- Crush kasuri methi between your palms and stir it into the curry.
- Adjust consistency with warm water if needed.
- Turn off heat and let the curry rest for 2 minutes before serving.
Nutrition
Notes
- Use Kashmiri chili powder for color without excess heat.
- Always add cream on low heat to prevent splitting.
- Avoid boiling after adding paneer to keep it soft and tender.