Paneer Butter Masala Recipe | Restaurant style paneer butter masala

Share this recipe:

Paneer Butter Masala Recipe – a restaurant style paneer recipe. soft paneer cubes are simmered in creamy, buttery, spicy and vibrant looking onion-tomato gravy.

Paneer Butter Masala Recipe | Restaurant style Paneer Butter Masala

Recreating popular restaurant style Punjabi dishes at home is my second obsession after eggless baking. Other than this I have already shared palak paneer, kadai paneer, dum aloo, khoya kaju and so on. I will keep sharing rest till I make all of them. Before making this kind of dishes I refer cookbooks, Sanjeevji’s and Tarlaji’s website and I come up with the recipe or ingredients proportion which suits my taste. I do make couple of time, after making required changes I share it here. And trust me all of them tastes fantastic and delicious.

This Paneer Butter Masala Gravy is rich and creamy. This comes from the addition of heavy cream or malai. The gravy is made from onion, tomato and cashews with some spices.

To get the bright red color just like the outside one, I have added kashmiri chili powder. Yes it is not spicy so you can add little more which gives the natural color. So no food color is added here.

This is hubby’s most second favorite curry recipe after the kaju butter masala.

Paneer Butter Masala Recipe | Restaurant style Paneer Butter Masala

Few months back my parents were here and I made this with paratha. They just loved it. Dad was saying that it is much better than restaurant one. First time he tried my food, he was like you are the same Kanan or someone else who was in India. Yes I never cooked a single dish before marriage.

Try it once, I am sure you will also fall in love with this paneer butter masala just like my family.


How to make Paneer Butter Masala (Step by Step Recipe with Photos):


1) Heat 2 teaspoons of oil in a pan on medium heat. Once hot add chopped onions, sprinkle some salt to speed up the process. Cook till onions are translucent and light brown in color.

2) Add cashew nuts and saute for 2 minutes or till it is roasted and browned.
Paneer Butter Masala Recipe | Restaurant style Paneer Butter Masala

3) Add chopped tomatoes and mix well.

4) Cook till tomatoes are soft.
Paneer Butter Masala Recipe | Restaurant style Paneer Butter Masala

5) Add turmeric powder, coriander powder and red chili powder.

6) Mix well and cook for a minute. Turn off the stove, let it cool down a bit and make smooth paste into blender or grinder.
Paneer Butter Masala Recipe | Restaurant style Paneer Butter Masala

7) Now wipe out the pan using paper napkin to clean it. In the same pan heat the butter and oil on medium heat.

8) Add whole spices (cinnamon, cloves, cardamom and bay leaf). Saute for a minute or till you get nice aroma of spices.
Paneer Butter Masala Recipe | Restaurant style Paneer Butter Masala

9) Add ginger and garlic paste.

10) Cook for a minute or till the raw smell goes away.
Paneer Butter Masala Recipe | Restaurant style Paneer Butter Masala

11) Add prepared onion-tomato paste and add remaining salt.

12) Cook till all the moisture evaporates and it becomes like a thick paste. Do stir to make sure that it is not sticking to the bottom of the pan.
Paneer Butter Masala Recipe | Restaurant style Paneer Butter Masala

13) Add kashmiri red chili powder for color and green cardamom powder. In photo it looks a lot, but trust me kashmiri chili powder is not spicy at all and it gives nice red color.

14) Mix well and cook for a minute.
Paneer Butter Masala Recipe | Restaurant style Paneer Butter Masala

15) Then add water to make gravy consistency.

16) Let it come to a boil and simmer for 3-4 minutes on low-medium heat.
Paneer Butter Masala Recipe | Restaurant style Paneer Butter Masala

17) Add kasoori methi. Do crush between your palm before adding, so it releases its flavor. Stir well.

18) Add paneer cubes and mix gently.
Paneer Butter Masala Recipe | Restaurant style Paneer Butter Masala

19) Lastly add cream.

20) Stir and let it simmer for 2 minutes, so paneer gets heat up.
Paneer Butter Masala Recipe | Restaurant style Paneer Butter Masala

Paneer butter masala is ready to serve. Garnish it with coriander leaves. The look and taste of the dish is same as restaurant one.

Paneer Butter Masala Recipe | Restaurant style Paneer Butter Masala


Here is the paneer butter masala recipe:


5.0 from 1 reviews
Paneer Butter Masala Recipe | Restaurant style paneer butter masala
 
Prep time
Cook time
Total time
 
Paneer butter masala recipe - one of the most popular restaurant style paneer dishes from North India.
Author:
Category: curry, main dish
Cuisine: Indian
Yield: 2-3 Servings
Ingredients
To saute and grind into gravy:
  • Oil - 2 teaspoons
  • Onion - 1 cup or 1 medium, chopped roughly
  • Cashew nuts - 7-8 or 2 tablespoons broken
  • Tomato - 1 cup or 2 small, chopped
  • Turmeric powder - ⅛ teaspoon
  • Coriander powder - 1 ½ teaspoons
  • Red chili powder - 1 ½ teaspoons
  • Salt - to taste
For Curry:
  • Butter - 2 tablespoons
  • Oil - 1 tablespoon
  • Cloves - 2
  • Green cardamom - 1
  • Cinnamon stick - ½ inch piece
  • Bay leaf - 1
  • Ginger paste or freshly grated - 1 teaspoon
  • Garlic paste or freshly grated - 1 teaspoon
  • Cardamom powder - ¼ teaspoon
  • kashmiri red chili powder - 2 to 3 teaspoons
  • Water - 1 cup
  • Paneer - 7 oz or 200 grams, cut into pieces
  • Kasoori methi (dried fenugreek leaves) - 1 teaspoon, crushed
  • Heavy whipping cream or malai - 3-4 tablespoons
Instructions
  1. Heat 2 teaspoons of oil in a pan on medium heat. Once hot add chopped onions, sprinkle some salt to speed up the process. Cook till onions are translucent and light brown in color.
  2. Add cashew nuts and saute for 2 minutes or till it is roasted and browned.
  3. Add chopped tomatoes and mix well. Cook till tomatoes are soft.
  4. Add turmeric powder, coriander powder and red chili powder.
  5. Mix well and cook for a minute. Turn off the stove, let it cool down a bit and make smooth paste into blender or grinder.
  6. Now wipe out the pan using paper napkin to clean it. In the same pan heat the butter and oil on medium heat.
  7. Add whole spices (cinnamon, cloves, cardamom and bay leaf). Saute for a minute or till you get nice aroma of spices.
  8. Add ginger and garlic paste. Cook for a minute or till the raw smell goes away.
  9. Add prepared onion-tomato paste and add remaining salt. Cook till all the moisture evaporates and it becomes like a thick paste. Do stir to make sure that it is not sticking to the bottom of the pan.
  10. Add kashmiri red chili powder for color and green cardamom powder. In photo it looks a lot, but trust me kashmiri chili powder is not spicy at all and it gives nice red color. Mix well and cook for a minute.
  11. Then add water to make gravy consistency.
  12. Let it come to a boil and simmer for 3-4 minutes on low-medium heat.
  13. Add kasoori methi. Do crush between your palm before adding, so it releases its flavor. Stir well.
  14. Add paneer cubes and mix gently.
  15. Lastly add cream. Stir and let it simmer for 2 minutes, so paneer gets heat up.
  16. Turn off the stove and it is ready to serve.
Additional Info
Taste – creamy, buttery and spicy

Shelf life – Once cools completely, it can be refrigerated for 3-4 days in airtight container.

Serving suggestions – Serve with naan, paratha, roti or jeera rice. Serve some onion slices w/ lemon wedges on side. As it is spicy curry, it is good idea to serve chaas or salted lassi on side.

Search

Join Spice Up The Curry

Categories

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe:  

Comments

  1. Nirav says

    simple yet delicious one. great job Kanan. I am sure you must have had Undhiyu in India (yummy. my mouth is watery right now) so if you can share the recipe of undhiyu that’ll be great.

    thanks and happy cooking.

  2. Anjana says

    Good one Kanan. Can you also share some of the everyday “sookhi Sabzi” which you prepare?? The biggest challenge is always coming up with low oil, healthy everyday meal ideas and your site is a great reference point when I am at a loss for ideas. Thanks again