Name: Restaurant Style Paneer Butter Masala Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 3 SERVINGS
Cuisine: Indian
Ingredients: For Gravy Paste 2 medium-sized chopped onion; 4 medium-sized chopped tomatoes; 14 cashew; 5 dry red chilies; 5-6 garlic cloves; 1-inch ginger; 2 tablespoon ghee(clarified butter) or oil; 1 teaspoon cumin; For Paneer Butter Masala 250 gram or 1 ½ cup paneer cubes; 3 tablespoon butter; 2 green cardamom; 1 bay leaf; ½ teaspoon turmeric; ½ teaspoon Kashmiri red chili powder; 1 teaspoon coriander powder; ½ teaspoon garam masala; ½ teaspoon Kasuri methi; ¼ cup cream; ½ teaspoon sugar; 2 -3 teaspoon chopped coriander; Salt to taste

Restaurant Style Paneer Butter Masala Recipe | Paneer Makhani | How to make Paneer Butter Masala with detailed photos.

Paneer Butter Masala is a very popular north Indian curry recipe of paneer or cottage cheese, famous for its creamy, smooth, and silky texture. This Punjabi paneer butter masala is the best alternative for Butter Chicken.

This paneer butter masala recipe is also known as Paneer Makhani. It is made from paneer( cottage cheese), butter, onion, tomato, cashew, cream, and some spices. A combination of tomatoes, cream, and sugar in this recipe gives it a little tangy and sweet flavour.

In this recipe, I have used ghee to shallow fry the onion and tomato, which makes this recipe very rich and flavourful. But you can also use oil or butter instead of ghee.

Here, I’m using Homemade Paneer to make this recipe more flavourful.

Restaurant Style Paneer Butter Masala recipe tastes good when served with Amritsari Aloo Kulcha, Garlic Naan or with Rumali Roti.

Do check our other gravy/curry recipes- Kaju Paneer Masala, Dal Makhani, Paneer Lababdar, Rajma Masala, Paneer Lauki Kofta Curry

Ingredients

For Gravy Paste

2 medium-sized chopped onion, 4 medium-sized chopped tomatoes, 14 cashew, 5 dry red chilies, 5-6 garlic cloves, 1-inch ginger, 2 tablespoon ghee(clarified butter) or oil, 1 teaspoon cumin

For Paneer Butter Masala

250 gram or 1 ½ cup paneer cubes, 3 tablespoon butter, 2 green cardamom, 1 bay leaf, ½ teaspoon turmeric, ½ teaspoon Kashmiri red chili powder, 1 teaspoon coriander powder, ½ teaspoon garam masala, ½ teaspoon Kasuri methi, ¼ cup cream, ½ teaspoon sugar, 2 -3 teaspoon chopped coriander, Salt to taste

How to make Gravy Paste for Paneer Butter Masala

1. Heat the pan with 2 tablespoon ghee and add 1 teaspoon cumin seeds.

2. Add 2 medium-sized roughly chopped onion and saute for 2-3 minutes.

3. Further, add 5 red chilies, 1 inch chopped ginger, and 5-6 garlic cloves.

4. Also, add 15 cashews and stir.

5. When the onion looks translucent and soft, add 4 medium-sized chopped tomatoes and stir them.

6. Cover and cook for 10 to 15 minutes on a low flame. You can also add 3-4 tablespoons of water in it.

7. When the tomatoes look mushy and cashew gets soft, switch off the flame and let it cool down.

8. Transfer this mixture in a grinder jar and make a smooth paste. Add little water while grinding to make a fine paste.

How to make Paneer Butter Masala or Paneer Makhani

1. Heat the pan with 2 tablespoons of butter.

2. Add 1 bay leaf, 2 green cardamom, 1-inch cinnamon, and stir.

3. Further, add ½ teaspoon turmeric, ½ teaspoon kashmiri red chili powder, ¼ teaspoon garam masala, and 1 teaspoon coriander powder and saute until aromatic.

4. Add gravy paste and stir continuously.

5. Cook the paste on medium flame until it turns thicker.

6. Add 1 cup water and stir very well. Bring it to a boil.

7. Now add paneer cubes and gently mix with gravy paste.

8. Add salt as per your taste.

9. Cover and cook for 5 minutes on a low flame so that flavours get absorbed in paneer.

10. Further, add ¼ cup cream and stir gently.

11. Add ½ teaspoon Kasuri methi.

12. Also, add 2-3 teaspoon coriander leaves and ½ teaspoon sugar.

13. Lastly, add 1 tablespoon butter and stir.

14. Paneer Butter Masala or Paneer Makhani is ready to serve. Garnish with some cream and coriander leaves.

Suggestion

1. Instead of ghee, you can also use oil in this paneer butter masala recipe.

2. Use Kashmiri red chilies or red chili powder to give a nice color to the gravy.

3. If your gravy paste has fine particles left after grinding, strain it first and then use it for making gravy.

4. You can add khoya/mawa instead of cream. Mawa makes the paneer butter masala more tasty and silky.

Recipe Card for Paneer Butter Masala

Yield: 3 Servings