Paneer Butter Masala is a rich and delicious tomato based gravy with cubes of paneer (Indian cottage cheese). This gravy is very popular in Indian restaurants. This restaurant style paneer butter masala can be easily prepared at home following this recipe. I usually serve chappathi, kulcha or naan with this gravy. You can also serve it with any mildly spiced pulao too.
Paneer butter masala, restaurant style paneer butter masala
Paneer Butter Masala
Paneer Butter Masala is a rich and delicious tomato based gravy with paneer (Indian Cottage Cheese). Learn to make restaurant style paneer butter masala following this recipe. Category : Side dish Recipe Developed, Cooked and Clicked by : Divya Prakash Published : October 14, 2016 Prep time : 15 mins; Cook time : 15 mins; Total time : 30 mins Yield : 4 servings
To fry and grind into paste :
Oil : 1 Tablespoon
Fennel Seeds : 1/2 Teaspoon
Cloves : 4 – 5 nos.
Cinnamon : 1″ long
Cardamom : 4-5 nos.
Onions : 2 medium sized
Tomatoes : 3 medium sized
Garlic : 7 – 8 cloves
Ginger : 1″ long
Turmeric Powder : 1/4 Teaspoon
Coriander Powder : 2 Teaspoon
Kashmiri Chilli Powder : 1 Teaspoon
Other ingredients :
Paneer : 250 gms
Butter : 2 Tablespoons
Cumin Seeds : 1/2 Teaspoon
Bay leaf : 1 no.
Cashews : 10 nos.(whole)
Garam Masala Powder : 1 Teaspoon
Heavy Cream : 1/4 Cup + more for garnishing
Salt : to taste
Kasoori Methi : 1 Tablespoon
Soak Cashews in warm water for atleast 15 – 30 minutes.
Slice onions, tomatoes, ginger, garlic and keep it ready.
Cut paneer into cubes. In a pan, heat oil, add paneer cubes and fry till it is slightly golden. Remove from the pan and keep it aside.
To the same pan, add fennel seeds, cinnamon, cloves, cardamom and fry. Then add sliced onions, ginger, garlic and fry till onions turn translucent.
Add chopped tomatoes, turmeric powder, chilli powder, coriander powder, mix and cook till tomatoes are cooked and turns mushy. Then turn off the heat and let it cool.
Grind the tomato mixture along with soaked cashews and 1/4 cup water into a fine paste.
Return the pan to heat and add butter and add cumin seeds, bay leaf and fry for a minute.
Add the ground paste, garam masala powder, required water and salt. Mix well and cook for 2 minutes.
Then add 1/4 cup of cream and mix well.
Next add the fried paneer and cook for another 2 minutes.
Crush and add kasoori methi, cook for 1 minute and turn off the heat.
If desired, garnish with heavy cream and serve it warm.
I have used Kashmiri Chilli Powder as it gives nice colour to the gravy. However you can replace it with regular chilli powder.
Adjust chilli powder as per your heat tolerance level.
Instead of heavy cream, you can also use milk.
how to make paneer butter masala (with step by step pictures)