Paneer Butter Masala

Paneer Butter Masala

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One of the first items that we all tend to look for in a restaurant menu, the Paneer Butter Masala fits all descriptions - classic, all-time favourite, droolworthy, best of the best!

Yes, this restaurant-style Punjabi gravy is a necessary addition to your culinary skillset, and it is quite easy and quick too.

Paneer Butter Masala is a classic Indian recipe of cottage cheese in a rich and spicy tomato gravy. You can also make a Jain version without onion or garlic. Paneer Butter Masala is best had with parathas or phulkas. As it simmers in your kitchen, the aroma fills the house and brings the family to the table at once!

Try other recipes like Badami Paneer or Baingan Bharta.

Paneer Butter Masala recipe - How to make Paneer Butter Masala

Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings
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Ingredients
Method
    Method
  1. Heat ½ tbsp of butter and oil in a deep non-stick pan, add the onions, cloves, cardamom and sauté on a medium flame for 2 to 3 minutes.
  2. Add the tomatoes, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  3. Add the cashewnuts, coriander powder and chilli powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  4. Switch of the flame and cool slightly, transfer to a mixer, add ¼ cup of water and blend till smooth. Keep aside.
  5. Heat the remaining 2 tbsp of butter in a deep non-stick pan, add the bayleaf, ginger paste and garlic paste and sauté on a medium flame for 30 seconds.
  6. Add the tomato-onion purée, milk, kashmiri red chilli powder, garam masala and salt mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  7. Add the fresh cream and dried fenugreek leaves, mix well and cook on a medium flame for 30 seconds, while stirring occasionally.
  8. Add the paneer, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  9. Serve immediately garnished with coriander.
Nutrient values (Abbrv) per serving
Energy476 cal
Protein15.3 g
Carbohydrates22.2 g
Fiber2.3 g
Fat36.2 g
Cholesterol17 mg
Sodium73.8 mg
Paneer Butter Masala Video
Paneer Butter Masala recipe with step by step photos

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  1. We have a super restuarant style paneer butter masala recipe for you. Paneer is one of the most important sources of protein for vegetarians. It is a versatile ingredient and because of the bland taste, it can easily soak in flavours and can be used to make an array of dishes ranging from appetizers to curries. Apart from koftas, mixed vegetables and aloo, paneer is one ingredient used in most North Indian sabzi recipes. Listing down some all-time favorite paneer gravy recipes that you would like to try :

For the tomato-onion puree:

  1. For making the paneer butter masala, heat ½ tbsp of butter and oil in a deep non-stick pan. The recipe name itself says butter masala paneer hence the heavy usage of butter. You can use either salted or unsalted butter to make the makhani paneer. Adding oil along with butter prevents the butter from burning.
  2. Once the butter melts and oil is moderately hot, add the onions and sauté on a medium flame for 2 to 3 minutes.
  3. Also, add whole spices like cloves, cardamom to enhance the flavour of the restaurant style paneer butter masala and saute on a medium flame fro1 minute.
  4. Add the tomatoes. Avoid unripe tomatoes as they will affect the taste of the dish, firm tomatoes with a slightly sweet taste are ideal.
  5. Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. The tomatoes must turn soft and mushy.
  6. Add the cashew nuts. They provide a rich and creamy texture to the gravy.
  7. Add the coriander powder.
  8. Add the chilli powder. To get a bright orange red coloured gravy, make use of a good quality chilli powder.
  9. Mix well and cook on a medium flame for 2 minutes, while stirring occasionally. This recipe of paneer butter masala - restaurant style requires you to saute onions, tomatoes in butter first and then cook with cashew and spices, this step is important to make a scrumptious gravy. If at any stage, the vegetables are not cooked properly, you will feel the raw taste in the paneer makhani gravy later.
  10. Switch off the flame and cool slightly & transfer the cooked onions-tomatoes to a mixer jar.
  11. Add ¼ cup of water.
  12. Blend till smooth and our makhani gravy is ready. Keep aside. You can even strain to get a really smooth puree.

How to make paneer butter masala:

  1. For preparing the paneer butter masala, heat the remaining 2 tbsp of butter in a deep non-stick pan.
  2. Add the bayleaf.
  3. Add the ginger paste and garlic paste. Alternatively, you can even add finely chopped ginger-garlic. If you are Jain, then you can avoid the onions and garlic, but the overall yield will be less and you will have to add extra cream or cashews to balance the texture and flavours.
  4. Sauté on a medium flame for 30 seconds.
  5. Add the prepared tomato-onion purée.
  6. Add the milk. Water can also be used but, milk helps in giving a rich texture to the restaurant style paneer butter masala.
  7. Add the kashmiri red chilli powder. This also helps in giving a nice colour to the gravy.
  8. Add the garam masala and salt. I have used homemade garam masala spice-mix made using this recipe of garam masala.
  9. Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  10. Add the fresh cream. If you want a creamier paneer butter masala then use more cream. If you do not like the creamy taste, then avoid adding cream.
  11. Add the dried fenugreek leaves. Always roast and lightly crush the kasuri methi in your palms before adding to get maximum flavours.
  12. Mix well and cook on a medium flame for 30 seconds, while stirring occasionally.
  13. Add the paneer. If you like the paneer crispy, shallow fry them lightly before adding to the gravy. For vegan alternative, use tofu instead of paneer. I mostly make use of homemade cottage cheese made using this detailed recipe for paneer.
  14. Mix well and cook on a medium flame for 1 minute, while stirring occasionally. If over-cooked the paneer will become tough so, if you are not serving immediately then do not add the paneer cubes.
  15. Serve the restaurant style paneer butter masala immediately garnished with coriander. Enjoy the paneer butter masala hot with tandoori roti, kulcha, butter garlic naan or jeera rice for a satisfactory meal.
  16. Also you can try other Punjabi paneer sabzi recipes like : Paneer Tikka Masala, Paneer and Corn Curry and Paneer and Tomato in Green Gravy

Reviews

Paneer Butter Masala
 on 01 Apr 19 07:54 AM
5

Paneer Butter Masala
 on 26 Feb 19 05:33 PM
5

delicious recipe... just loved it ma’am
Tarla Dalal
05 Mar 19 02:44 PM
   Hello, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed it. Happy cooking !!
Paneer Butter Masala, Indian Paneer Butter Masala Recipe
 on 04 Nov 17 06:16 PM
5

its so yummy everyone liked it
Tarla Dalal
06 Nov 17 08:25 AM
   Hi Nikita, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how you liked it. Happy Cooking !!
Paneer Butter Masala, Indian Paneer Butter Masala Recipe
 on 07 Sep 16 02:52 AM
5

A very good main course dish. The taste and looks are both appealing and texture of gravy is very rich. It was a delicacy of the party when served. Extraordinary !!
Tarla Dalal
07 Sep 16 09:19 AM
   Hi Monika, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how you liked it. Happy Cooking !!
Paneer Butter Masala ( Paneer )
 on 29 Dec 15 11:05 PM
5

Amazing recipe! I also added a pinch of kasuri methi powdeer...it gave a good aroma. Great taste ....Everyone liked it.
Foodie #606698
19 Feb 16 09:50 AM
   Kasuri methi is essential.