Paneer Butter Masala is one of the most popular North Indian dishes. Known for its creamy texture and rich taste, this recipe is a favorite in restaurants and roadside dhabas alike. In this guide, we’ll show you how to prepare authentic dhaba-style paneer butter masala at home using simple ingredients.

Ingredients

For the gravy:

• 3 medium tomatoes (roughly chopped)
• 1 large onion (sliced)
• 1 tsp ginger-garlic paste
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• ½ tsp crushed kasuri methi
• ½ cup fresh cream
• 2 tbsp butter
• 1 tbsp oil
• Salt to taste

For paneer:

• 200 grams paneer (cut into cubes)
• 1 tbsp butter or ghee (for frying)

Step-by-Step Recipe

1. Prepare the Onion-Tomato Base

Heat oil and 1 tablespoon of butter in a pan. Add sliced onions and sauté until golden brown. Add chopped tomatoes and cook until soft, about 5-6 minutes. Add ginger-garlic paste and cook for another 2 minutes.

2. Blend the Masala

Allow the mixture to cool slightly. Transfer to a blender and blend into a smooth paste.

3. Cook the Gravy

In the same pan, add 1 tablespoon of butter and pour in the blended paste. Cook on medium heat for 7-8 minutes until the mixture thickens and oil starts to separate. Add red chilli powder, turmeric, salt, and garam masala. Mix well. Stir in the cream and crushed kasuri methi. Cook for 2-3 more minutes on low heat.

4. Prepare the Paneer

In another pan, lightly fry the paneer cubes in a little butter or ghee until slightly golden. Do not overcook.

5. Combine and Simmer

Add the sautéed paneer cubes into the gravy. Mix gently and let it simmer for 3-5 minutes. Adjust salt and spice as needed.

Serving Suggestions

Paneer Butter Masala pairs perfectly with:

• Butter naan
• Tandoori roti
• Jeera rice
• Lachha paratha

Garnish with a swirl of cream and fresh coriander leaves before serving.

Cooking Tips

• Use ripe tomatoes for a naturally sweet and rich gravy.
• Don’t skip blending the onion-tomato masala. It gives the smooth restaurant-style texture.
• Always add cream at low flame to avoid curdling.
• For extra richness, you can add 1 tbsp of cashew paste with the cream.

Common Mistakes to Avoid

• Overcooking paneer makes it chewy. Add it at the end and simmer gently.
• Raw onion smell means the base wasn’t cooked enough. Cook until oil separates.
• Don’t use too much water. The gravy should be thick and creamy.

FAQs

Can I skip cream?
Yes, you can use homemade malai or cashew paste instead.

Can I prepare it in advance?
Yes. Make the gravy and refrigerate it. Add fresh paneer while reheating.

How long can I store it?
Up to 2 days in the fridge. Reheat with a splash of cream or milk.

Final Thoughts

Making dhaba-style paneer butter masala at home is easier than it looks. With the right technique and ingredients, you can enjoy the same rich, creamy taste without stepping out. Try it once, and it might just become a regular in your kitchen.