Paneer Butter Masala Restaurant Style Recipe

Paneer butter masala recipe

Paneer Butter Masala is a finger licking goodness with homemade Firm Paneer ( the paneer turns soft and perfect when it is cooked) which goes well with Roti, Naan and my kids like it with Idli and dosa as well. Whenever I make Paneer at home, the first and main purpose is making curry out of it. When I need paneer for gravies then simultaneously I make paneer and the gravy quickly within an hour. Roti and Paneer Butter Masala is the best ever combo I make often for kids school lunch boxes or for dinner. Before making the gravy post I posted the paneer making video recipe which is one most popular post in the blog ever since I posted, do check it out the tutorial HERE .

Ingredients for Paneer Butter Masala

Onion – 3 Medium Size
Tomato – 4 Medium Size
Butter – 3 Tbsp
Heavy Cream – 3 Tbsp
Milk – 1/2 Cup
Cashew nut paste – 1.25 Tbsp ( optional from 10 cashews approx)
Garam Masala Powder – 1.25 tsp
Garlic – 4 to 6 Numbers
Coriander powder – 2.5tsp
Red Chili Powder – 1/2 Tbsp ( I have given medium to high spice level)
Paneer Cubes – 300grams
Salt – As Needed
Bay Leaf – 1 Number
Kasturi Methi – 1/2tsp

How to make Paneer Butter Masala

• Take 2 Tbsp warm milk and soak cashews in it.
• In a wide pan add 1.5 tbsp oil, roughly chopped onion and garlic with 1/2tsp salt and saute till onion changes color.
• A minute before removing from flame add red chili powder and coriander powder.
• In a sauce pan add water when it boils remove from flame and add the tomatoes.
• Once cooled peel the skin and puree it well.
• Grind the onion garlic mixture to fine paste as well.
• In a pan / kadai add butter when it melts add the bay leaf, now add tomato puree and cook till moisture evaporates and turns shiny.
• Then add onion paste and let the mixture gets thick and oil floats.
• Filter the milk and grind cashews to fine paste and add to the curry.
• It’s time to add garam Masala Powder, adjust chili powder, add the filtered and remaining milk , 2 tbsp heavy cream and finally cubed paneer and salt.
• Let the paneer butter masala simmers for few minutes till paneer cooks ( you can fry the paneer separately and add).
• Remove from flame top it with remaining 1 Tbsp heavy cream and Kasturi Methi.
• You can dilute gravy with water as per your wish.

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Paneer Butter Masala

Author: Sangeetha Priya

Ingredients

• Onion - 3 Medium Size
• Tomato - 4 Medium Size
• Butter - 3 Tbsp
• Heavy Cream - 3 Tbsp
• Milk - 1/2 Cup
• Cashew paste - 1.25 Tbsp ( optional from 10 cashews approx)
• Garam Masala Powder - 1.25tsp
• Garlic - 4 to 6 Numbers
• Coriander powder - 2.5tsp
• Red Chilli Powder - 1/2 Tbsp ( I have given medium to high spice level)
• Paneer Cubes - 300 grams
• Salt - As Needed
• Bay Leaf - 1 Number
• Kasturi Methi - .5 tsp

Instructions

1. How to make Paneer Butter Masala

   Take 2 Tbsp warm milk and soak cashews in it.

   In a wide pan add 1.5 tbsp oil, roughly chopped onion and garlic with 1/2 tap salt and saute till onion changes color.

   A minute before removing from flame add red chili powder and coriander powder.

   In a sauce pan add water when it boils remove from flame and add the tomatoes.

   Once cooled peel the skin and puree it well.

   Grind the onion garlic mixture to fine paste as well.

   In a pan / kadai add butter when it melts add the bay leaf, now add tomato puree and cook till moisture evaporates and turns shiny.

   Then add onion paste and let the mixture shrinks and oil floates.

   Filter the milk and grind cashews to fine paste and add to the curry.

   It's time to add garam Masala Powder, adjust chili powder, add the filtered and remaining milk , 2 tbsp heavy cream and finally cubed paneer and salt.

   Let the masala simmers for few minutes till paneer cooks ( you can fry the paneer separately and add).

   Remove from flame top it with remaining 1 Tbsp heavy cream and kasturi Methi.

   You can add water to the gravy if you wish.