Last updated on July 11th, 2019
Paneer butter masala recipe with step by step photos. An easy to make tried and tested delicious recipe of paneer butter masala. It is very easy to make restaurant style paneer butter masala recipe at home within minutes. It is a traditional punjabi gravy. Soft paneer cubes are gently simmered in very mildly spiced and vibrant tomato onion gravy . Paneer butter masala is the most loved side dish for butter naan, kulcha etc.
This recipe for restaurant butter paneer masala was requested by many readers and finally I am sharing one here. I have tasted perfect paneer butter masala in our favorite Punjabi restaurant.This recipe is very similar to the one we like. I also referred sanjeev kapoor’s paneer butter masala recipe.
Paneer butter masala is one of the most popular paneer recipe across India just like palak paneer, paneer lababdar, kadai paneer, paneer chole paneer kalimirch It is invariably served in all Indian restaurants. What I do not like about these restaurant gravies is the added color. Loads of colorants will be added to get that slight orange hue in makhani gravy. I absolutely hate using colorants while cooking. I do use them when they are absolutely needed.But that is a rarity. When making paneer gravies like paneer butter masala at home we can easily get that color by using nice red ripe firm tomatoes. Also use good quality kashmiri red chili powder. the vibrant red makhani gravy gets that nice orange color once the cream is added.
Paneer butter masala is very mildly spiced and also slightly sweet compared to other Indian paneer gravies. The gravy used in paneer butter masala is the usual tomato onion based gravy. You can skip onions in gravy and garlic while cooking if you prefer to make no onion garlic paneer butter masala. But missing onions will slightly affect the taste. The onions give that slight sweetness to the butter panner masala gravy.
The two main ingredients that give restaurant flavor and richness to this paneer butter masala are cashews and cream. Cashews provide the desired thickness and cream is for richness. So if you are trying to make any restaurant gravy using paneer , make sure to add cream and cashews.
To make paneer butter masala, I have blanched the tomatoes and onions before pureeing You can skip the blanching part if you wish. It is very important to use good quality fresh paneer in paneer butter masala recipe. Homemade paneer can be used too. Also toasting the paneer slightly adds to taste and flavor in this recipe.
Paneer and butter is a classic combination and there are many gravies served in restaurants with paneer butter combo like paneer lababdar, paneer makhanwala
Serve paneer butter masala hot with naan, kulcha, jeera rice or steamed plain rice.
Restaurant style paneer butter masala recipe card below:
paneer butter masala recipe restaurant style | how to make paneer butter masala
Ingredients
- For tomato puree:
- 3 large tomatoes ripe and red
- 1 big onion
- 6-7 whole cashews
- For paneer butter masala gravy
- 4 tablespoons butter
- 1 bay leaf / tej patta
- 1 teaspoon crushed ginger-garlic
- 1 teaspoon kashmiri red chili powder
- 1 teaspoon garam masala powder
- 1/4 teaspoon turmeric powder
- Salt to taste
- 1/2 teaspoon sugar
- 200 grams paneer cubed and slightly toasted
- 3 tablespoons fresh cream
- 1 teaspoon crushed kasuri methi
- Optional garnish
- More fresh cream
- chopped cilantro leaves
- Ginger julienne
Instructions
- For preparing tomato puree
- Blanch the tomatoes, onions and cashews in hot water for 2-3 minutes. peel and de seed the tomatoes.
- Transfer to mixer jar and make a very smooth puree.
- To prepare paneer butter masala gravy
- Heat 4 tablespoons butter in a thick pan.
- Add tej patta and saute well. Add cardamom pods and saute.
- Add crushed ginger garlic and saute till raw smell leaves.
- Add the tomato puree and mix well. Let cook for 2-3 minutes
- Add chili powder, turmeric powder and salt. Mix well and cook till the tomato puree leaves fat from sides. This may take around 10 minutes. Cover and cook in medium flame.
- In the mean time toast the paneer cubes with some ghee
- Once the tomato puree is well cooked, add 1 cup water and sugar. Mix well and cook for 10 more minutes till the gravy thickens.
- Add fresh cream and stir well.
- Add the paneer cubes and toss gently. Simmer for 2-3 minutes
- Add crushed kasuri methi, ginger julienne if using and mix well. Serve paneer butter masala with naan, kulcha
Notes
2. Do not boil or cook for ling time after adding paneer cubes
Nutrition
how to make restaurant style paneer butter masala recipe with step by step photos.
For preparing tomato puree
Blanch the tomatoes, onions and cashews in hot water for 2-3 minutes. peel and de seed the tomatoes.
Transfer to mixer jar and make a very smooth puree.
To prepare paneer butter masala gravy
Heat 4 tablespoons butter in a thick pan.
Add tej patta and saute well. Add cardamom pods and saute.
Add crushed ginger garlic and saute till raw smell leaves.
Add the tomato puree and mix well. Let cook for 2-3 minutes
Add chili powder, turmeric powder and salt. Mix well and cook till the tomato puree leaves fat from sides. This may take around 10 minutes. Cover and cook in medium flame.
In the mean time toast the paneer cubes with some ghee
Once the tomato puree is well cooked, add 1 cup water and sugar. Mix well and cook for 10 more minutes till the gravy thickens.
Add fresh cream and stir well.
Add the paneer cubes and toss gently. Simmer for 2-3 minutes
Add crushed kasuri methi, ginger julienne if using and mix well. Serve paneer butter masala with naan, kulcha
This paneer butter masala tasted as good as it looks. Truly restaurant style paneer butter masala t was. Best of the lot I tried from the internet. It had the characteristic flavor and slight sweetness.
Very very easy paneer butter masala it was. I made it for a get together and it was gone in minutes. Thanks Harini