It’s wedding season, and you know exactly the dish I mean. You’ve just congratulated the couple, you’re queuing at the buffet in your best silk, and there it is in the shiny copper handi: paneer butter masala glossy, orange-red, impossibly smooth. Somehow it never tastes the same at home.
After many (many) attempts and one very patient chat with a wedding caterer’s cook, I learned the secret is not a special masala it’s technique. The onion-tomato-cashew base is simmered in water first, blended and strained, then cooked down in butter until it glistens. That’s what gives you the silk.
This is my party-proof version for weddings at home, New Year dinners and every Sunday you want to feel a little festive.
💛 Why You’ll Love This Recipe
- Silky, strained makhani gravy – exactly like the buffet.
- Soft paneer every time with one simple soak.
- Balanced, not too sweet – just a pinch of sugar to round out the tomatoes.
- Scales easily for 4 or 40 guests; the gravy can be made a day ahead.
🛒 Key Ingredients
- Tomatoes: Use ripe, red tomatoes. In winter, tomatoes can be pale add 1 tablespoon tomato paste for colour.
- Kashmiri chilli powder: Gives the bright colour with gentle heat.
- Cashews: Create body and creaminess. Melon seeds (magaz) are the caterer’s budget substitute.
- Kasuri methi: Dried fenugreek leaves the aroma that makes it taste ‘restaurant’. Crush between palms before adding.
📝 How to Make Shaadi-Style Paneer Butter Masala
Here is the quick overview the full measurements and printable steps are in the recipe card below.
- Simmer the base. Simmer tomatoes, onion, cashews, ginger, garlic and chilli in water until soft.
- Blend and strain. Blend to a completely smooth purée and push it through a sieve.
- Soften the paneer. Soak the paneer cubes in hot salted water for 10 minutes.
- Temper the spices. Sizzle whole spices in butter and oil, then add the ground spices briefly.
- Cook the gravy. Cook the purée until thick, glossy and the butter separates.
- Season. Add salt, sugar and water to reach a pouring consistency.
- Add paneer. Add the drained paneer and simmer gently for 3–4 minutes.
- Finish. Stir in kasuri methi, garam masala and cream, and top with butter.
💡 Tips for Success
- Too tangy? Add a little more cream or another ½ teaspoon sugar.
- Not bright enough? Your tomatoes were pale add 1 tablespoon tomato paste with the purée.
- Make-ahead: Cook the gravy up to step 6 a day before, refrigerate, then reheat and add paneer just before guests arrive.
- Serve with lachha paratha, butter naan or my Sunday veg pulao.
🔄 Variations
- No onion, no garlic: Skip both and add ½ teaspoon more ginger perfect for festive/satvik days.
- Lighter version: Replace cream with 2 tablespoons cashew paste or milk.
- Vegan: Use tofu, oil instead of butter and coconut cream.
- Butter chicken style: Use the same gravy with grilled tandoori chicken.
- Mixed veg makhani: Add blanched peas, carrots and capsicum with the paneer.
📦 Storage
Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of water. The gravy (without paneer) freezes well for up to 1 month.
🍽️ Serving Suggestions
Build a full wedding-style thali with dal makhani, jeera rice, salad and a bowl of rice kheer for dessert. For another paneer showstopper, try shahi paneer kofta or kadai paneer.
Shaadi-Style Paneer Butter Masala
That velvety, orange-red paneer makhani from every wedding buffet made at home in 40 minutes with a boiled tomato-cashew base, soft paneer and a finishing knob of butter.
Prep: 10 min | Cook: 30 min | Total: 40 min
Yield: 4 servings | Course: Main Course | Cuisine: Punjabi, North Indian
Ingredients
- 250 g paneer, cut into cubes
- 4 large ripe tomatoes (about 400 g), roughly chopped
- 1 medium onion, roughly chopped
- 12 cashews
- 1-inch piece ginger
- 5 garlic cloves
- 1 green chilli
- 1 cup (240 ml) water, plus more as needed
- 2 tablespoons butter + 1 tablespoon oil
- 1 bay leaf, 2 green cardamom, 1-inch cinnamon stick
- 1½ teaspoons Kashmiri red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon sugar or honey (adjust to taste)
- Salt, to taste
- 1 teaspoon kasuri methi, crushed
- ½ teaspoon garam masala
- ¼ cup (60 ml) fresh cream
- 1 tablespoon butter, to finish
Instructions
- Simmer the base: Add the tomatoes, onion, cashews, ginger, garlic, green chilli and 1 cup water to a pan. Cover and simmer for 12–15 minutes until the onion is soft and the tomatoes have collapsed. Let it cool slightly.
- Blend and strain: Blend to a completely smooth purée. For that wedding-buffet silkiness, push it through a sieve. Don’t skip this if you can help it!
- Soften the paneer: Meanwhile, soak the paneer cubes in hot salted water for 10 minutes. Drain just before adding to the gravy.
- Temper the spices: Heat 2 tablespoons butter and 1 tablespoon oil in a kadhai. Add the bay leaf, cardamom and cinnamon and let them sizzle for 30 seconds. Lower the heat and add the Kashmiri chilli and coriander powder – stir for 10 seconds so they don’t burn.
- Cook the gravy: Pour in the purée. Cook on medium heat, stirring often, for 10–12 minutes until it thickens, turns glossy and butter appears around the edges.
- Season: Add salt, sugar and ½–¾ cup water to reach a pouring consistency. Simmer for 2 minutes. Taste it should be tangy, mildly sweet and buttery.
- Add paneer: Add the drained paneer and simmer gently for 3–4 minutes.
- Finish: Stir in the crushed kasuri methi, garam masala and cream. Turn off the heat and top with the final tablespoon of butter. Remove the whole spices before serving, if you like.
Made this recipe? Leave a comment and star rating below, and tag @thepinchofmasala on Instagram – I love seeing your versions!
❓ Frequently Asked Questions
What is the difference between paneer butter masala and paneer makhani?
They are essentially the same dish – ‘makhani’ means buttery. Some restaurants make the makhani version slightly sweeter and creamier.
How is paneer butter masala different from kadai paneer?
Paneer butter masala has a smooth, creamy tomato-cashew gravy. Kadai paneer is a spicier, semi-dry dish with capsicum, onion and freshly ground kadai masala.
Why is my gravy not smooth?
Blend for longer and strain through a fine sieve that’s the restaurant secret.
Can I make it without cashews?
Yes. Use 2 tablespoons melon seeds (magaz), or skip and add a little more cream.
How do I keep paneer soft?
Soak the cubes in hot salted water for 10 minutes and add them at the end; don’t overcook.
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