paneer butter masala recipe (restaurant style)

Paneer butter masala is one of the most widely consumed dishes in India, hence one of the most popular vegetarian recipes in India, cubes of Indian paneer marinated in a creamy, mildly spiced tomato sauce, which is simply delicious. With my step-by-step guide, you'll be able to easily make restaurant-style paneer butter masala at home!

Prep Time।       Cook Time।       Total Time।

     10 mins|              30 mins|          40 mins|

Paneer Butter Masala Ray is a rich and creamy dish of Indian paneer in a sauce of tomato, butter and cashew nuts which is known here as "makhani gravy". The sweetness of the tomatoes and cream create an addictive sauce with a velvety texture.

 Also known as "Butter Paneer", this delicious and popular vegetarian dish is adapted from the recipe of Chicken Makhani, which I learned to make during my hostel days of cooking. I know, the idea of ​​cooking with meat sounds crazy.

With this easy and delicious recipe of mine, you can prepare restaurant style paneer butter masala at home. In fact, it's so easy that you can even make it at home on busy days! This simple recipe only takes 10 minutes of prep and 30 minutes on the stove.

 My delicious paneer butter masala recipe is one of the most popular recipe in my life. Hundreds of people have liked its test by making it at home. Don't just follow my advice for this. You can also comment at the end of the post by making this test at home, in which our readers and fans will also get the confidence to make and test this.

Paneer butter Ingredients

for masala paste:

▢ oil - 2 tbsp

▢ butter-2 tbsp

▢cloves-5

▢ pods cardamom-2 

▢ onion -2(sliced)

▢clove garlic-2

▢ ginger-1 inch

▢ tomato -3(sliced)

▢ cashew-15

for curry:

▢chilli-1

▢ bay leaf-1

▢ oil-2 tbsp

▢ butter-2 tbsp

▢ coriander -2 tbsp (finely chopped)

▢ onion-1 (finely chopped)

▢ turmeric-½ tsp

▢ chilli powder-1 tsp

▢ coriander powder-¾ tsp

▢ cumin powder-¼ tsp

▢garam masala-½ 

▢ salt-1 tsp

▢ water-1 cup

▢2 tbsp cream

▢ paneer-16 cubes

▢ kasuri methi-1 tsp

Ingredients Note 

• Tomatoes: Since tomatoes are the key ingredient, be sure to use ripe, red, and firm tomatoes with a slightly sweet flavor. Choose the canned option.।
• Paneer (cheese): Use homemade paneer if possible, or substitute a good quality, store-bought, fresh paneer. Honestly, making paneer at home is the best and does not take much time.
• Butter: Use good quality butter. You can use either unsalted or salted, yellow or white butter so long as it is fresh and of good quality.
• Replacement for cashews: If you don’t have cashews, then the best alternative is almonds. Soak the almonds in hot water for 30 minutes, then peel them and blend to a fine consistency with little water. 
• Color: To get the bright orangish-red color that we associate with makhani gravy, it is best to use Kashmiri red chili powder or deghi mirch as your chili powder. Using deep red colored tomatoes also contributes to a lovely orange color in the gravy. I do not recommend using artificial food colors.
• Cashew Paste: To blend cashews to a fine consistency, you should soak them in hot water for 30 minutes. Also, be sure to use raw cashews rather than roasted.
• Taste and Flavor: If the gravy tastes tangy or sour, then balance it out with a bit of sugar (up to 1 teaspoon) or cream. Also, note that if you add cream then you will likely have to add less sugar in the gravy.

INSTRUCTIONS 

how to make gravy base:

• firstly, in a large kadai heat 2 tbsp oil and 2 tbsp butter.
• add 5 cloves, 2 pods cardamom and saute on low flame until it turns aromatic.
• now add 2 onion, 2 clove garlic, 1 inch ginger.
• saute until onions shrink slightly.
• further add 3 tomato, 15 cashew and saute for 2 minutes.
• cover and boil for 10 minutes, or until tomato softens.
• cool completely and transfer to the blender and blend to smooth paste.
• pass the curry to the filter to get rid of seeds and skin.
• smooth and silky, the tomato-onion paste is ready. keep aside.

how to make paneer butter masala:

1. firstly, in a large kadai heat 2 tbsp oil, 2 tbsp butter, 1 bay leaf and 1 chilli. saute until the spices turn aromatic.
2. now add 1 onion and saute until onions turn and golden brown.
3. keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ¾ tsp coriander powder, ¼ tsp cumin powder, ½ garam masala and 1 tsp salt.
4. saute until the spices turn aromatic. make sure not to burn the spices.
5. add in prepared onion tomato paste and mix well.
6. cook until the oil separates from the masala paste.
7. now add 1 cup water and mix well adjusting the consistency.
8. further, add in 2 tbsp cream and mix well.
9. also, add 16 cubes of paneer and mix gently.
10. simmer for 5 minutes, or until the paneer absorbs the flavour.
11. add 1 tsp kasuri methi and 2 tbsp coriander. mix well.
12. finally, enjoy paneer butter masala with roti .

NUTRITION

Calories: 288kcal.     Saturated Fat: 9g

Carbohydrates: 13g  Potassium: 409mg

Protein: 4g.                 Cholesterol: 34mg

Fat: 26g.                       Sodium: 568mg

Trans Fat: 1g.              Vitamin A: 1238IU

Fiber: 3g.                      Vitamin C: 33mg

Sugar: 6g.                     Calcium: 69mg

Iron: 1mg

     FAQ

Who invented Paneer Butter Masala and when?

  Paneer Butter Masala originated in Delhi in the 1950s. This cashew-butter curry was invented by a restaurant called Moti Mahal. The cook added copious amounts of butter to the tomato curry. It is also known as paneer makhani, as the word makhan means butter. One explanation suggests that butter was deliberately introduced as a way of cooling and reducing the pungency of the curry for the British residents of Delhi, who did not enjoy the pungency of the dish. It is one of the most commonly ordered dishes in North Indian restaurants.