Recipe: Perfect Paneer Butter Masala (Restaurant style)

Delicious, fresh and tasty.

Paneer Butter Masala (Restaurant style). Paneer butter masala also known as butter paneer is a restaurant style rich, creamy and delicious paneer dish prepared using butter. It is one of the most popular dishes in Indian restaurants similar to kadai paneer, palak paneer, matar paneer and malai kofta. Paneer Butter Masala or Butter Paneer is a traditional Punjabi recipe in which soft pieces of Paneer are cooked in rich creamy butter & tomato gravy.

Paneer Butter Masala (Restaurant style) Within minutes you can prepare this Restaurant style paneer butter masala at home. Called by various names such as butter paneer or butter paneer masala or paneer makhani this dish is of the most popular Indian paneer dish along with Palak paneer, Malai kofta, Paneer tikka masala and Matar paneer. obviously being. This restaurant style paneer butter masala is definitely one of my favorite recipes forever, and it is one of my most viewed recipes on the blog. You can have Paneer Butter Masala (Restaurant style) using 16 ingredients and 10 steps. Here is how you cook that.

Ingredients of Paneer Butter Masala (Restaurant style)

  1. Prepare 200 gram of Paneer Cubes.
  2. It's 1 inch of Cinnamon (Dalchini).
  3. You need 1-2 of green chilli (as per your choice).
  4. You need 1 inch of ginger.
  5. Prepare 10 of garlic cloves.
  6. You need 5 spoon of butter.
  7. It's 1/2 tsp of turmeric powder.
  8. Prepare 1 tsp of kashmiri red chilli powder.
  9. It's 1 tsp of garam masla.
  10. You need 1 tsp of coriander powder.
  11. Prepare of Kasoori methi (optional).
  12. You need To taste of salt.
  13. Prepare 12 of cashews (already soaked before 1 hour).
  14. Prepare 5 of big roughly chopped red tomatoes.
  15. It's as needed of whipped cream (homemade or amul / any other brand).
  16. It's as needed of dry fenugreek leaves (Kasoori methi) (it is optional).

I decided to give the pictures and the post a face lift so that we can have the most amazing paneer butter masala for as long as we want! So here's the thing with paneer butter masala. #Soniya'sRasoi #PaneerButterMsala #quickrecipe How to make the rich and creamy Paneer Butter Masala at home. It requires just a few ingredients and is so simple yet so tasty. Commonly also called as butter paneer.

Paneer Butter Masala (Restaurant style) instructions

  1. Heat a Pan, Keep the flame to a low or medium-low. Add 1 tsp butter in pan. Add Cinnamon (dalchini), green chilli, garlic and ginger. Fry for 8 to 10 seconds till the raw aroma of the ginger-garlic disappears. Add all roughly chopped tomatoes and saute for half minute. Turn off the gas and rest for 1-2 minutes until it cools down. After 2 minutes take all in a blender and blend to a smooth tomato puree. Don’t add any water while blending the tomatoes. Keep aside..
  2. Now, drain the water of soaked cashews and add all cashews in the same blender. Also, add 2 to 3 tablespoons fresh water or as required. Grind to a smooth paste without any tiny bits or pieces of cashews. Remove the cashew paste in a bowl and keep aside..
  3. Heat a thick bottomed pan and 2 tbsp butter. keep the pan on a low flame. Add kashmiri red chilli powder for good colour. Mix it very well with the butter. Pour the prepared tomato puree. Be careful while adding the puree as it may splutter. Mix it very well. Begin to cook the tomato puree on a low to medium flame. Stir at intervals. The tomato puree mixture will start simmering. Do stir at intervals. Simmer the puree for 5 to 6 minutes..
  4. Add turmeric powder and coriander powder. Mix well and continue to stir and saute the tomato puree. Saute till the butter starts leaving the sides of the pan and the entire tomato puree mixture comes together as a whole. It will take approx 3-4 minutes..
  5. Now mix the cream and cashew paste very well with the cooked tomato puree and continue to stir and saute on a low to medium-low flame. Stir non-stop after adding cream & cashew paste. Saute till the cream & cashew paste is cooked and again the oil will start to leave the sides of the masala. it will begin to cook fast. Approx 3 to 4 minutes on a low flame. So keep on stirring non-stop..
  6. Next add 1.5 cups water. Mix the water very well with the tomato-cashew creamy masala. If there are lumps of the tomato-cashew masala, then break with a spoon. You can even use a wired whisk for mixing..
  7. Let the curry simmer and come to a boil. Stir occasionally. After 2 minutes, add garam masala and salt. The curry will also begin to thicken. Mix very well and simmer for a minute..
  8. After the gravy thickens to your desired consistency, then add the paneer cubes. Stir and mix the paneer cubes gently in the gravy. Now add 1 teaspoon crushed kasuri methi leaves. Addition of crushed kasuri methi gives a restaurant flavor. (Kasuri methi is optional and can be skipped.).
  9. Now add 1 to 2 tablespoons of whipped cream. Stir gently but well and switch off the flame. Restaurant Style Paneer Butter Masala is ready to eat..
  10. Serve paneer butter masala hot garnished with 1 to 2 tablespoons of chopped coriander leaves. You can also drizzle some cream or dot with butter while serving..

One of the first items that we all tend to look for in a Punjabi restaurant menu, the paneer butter masala fits all descriptions. Paneer butter masala is a delicious Punjabi dish made with paneer (Indian cottage cheese). After I did jeera pulao and paneer butter masala for a small get together, my friends wanted a step by step recipe for it, so here I am with a step by step recipe for India's most popular paneer recipe. Today we will learn how to make paneer butter masala (Restaurant Style) in a very easy and simple. Serving Ideas: Serve delicious paneer butter masala with naan, paratha, roti or jeera rice for lunch or dinner.