Paneer Butter Masala
Rich, creamy, and feels like home
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
Does this dish contain nuts?
Yes, the gravy usually incorporates a cashew paste for a smooth texture.
Is it sweet or spicy?
It has a mildly sweet and tangy profile from the tomatoes and cream.
Are the cottage cheese cubes fried?
Typically, they are added fresh to maintain their soft texture.
Can I request this to be dairy-free?
Unfortunately, the core ingredients rely heavily on paneer, butter, and cream.
Which bread goes best with this curry?
A soft butter naan or tandoori roti is an excellent choice.
About Paneer Butter Masala
Paneer butter masala grew out of the Punjabi makhani kitchens of post-Partition Delhi, the vegetarian sibling of butter chicken built on the same buttery tomato gravy. It has since become one of the most ordered paneer dishes across North India, prized for being rich without being fiery.
The gravy starts with ripe tomatoes simmered with ginger, garlic, and a cashew paste, then strained until completely smooth and finished with butter, fresh cream, and a final scatter of crushed kasoori methi. The paneer itself is the part most kitchens cut corners on; ours is not. Every morning the chef, who trained in Uttarakhand, sets it fresh from full-fat milk split with lemon juice, presses the curd for about three hours, and cubes it just before service. Nothing is vacuum-packed, so the cubes stay soft and milky rather than rubbery. The masalas are ground fresh each day, the kitchen is fully vegetarian and halal-friendly with no pork on the premises, and while the dish is cooked in ghee, the cooks will switch to oil on request for a vegan-leaning version.
The taste is mild and gently sweet, the tomato sharpness rounded off by roughly four to five spoons of cream per portion, with the kasoori methi lending a faint dried-fennel note over the top. There is no chilli heat to speak of, which makes it a safe choice for children or anyone new to Indian food. The cashew in the gravy means it is not nut-free.
Serve it hot with a soft butter naan or tandoori roti to mop up the sauce, or alongside jeera rice. A cooling cucumber raita and a few slices of raw onion balance the richness well, and it sits comfortably as the centrepiece of a shared vegetarian table.
Vegetarians and meat-eaters share most tables here; the menu has plenty for both. Visit BHARAT →
See also: the Chef's Special menu · best paneer in Bangkok · Indian vegetarian food in Bangkok · paneer tikka from the tandoor.