Despite this dish not having any butter and cream, I can assure you it tastes just as good as restaurant-style Paneer Makhani - just check out the reviews below. If you truly want to add butter, add a butter tadka at the end. Here's how: Heat up two tablespoons of butter and add ½ teaspoon of Kashmiri red chili powder (aka similar to paprika).  Add the heated butter tadka to the dish and serve.