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Paneer Butter Masala Recipe

Paneer Butter Masala is one of the most ordered side dishes in restaurants. Paneer Butter Masala is a rich creamy tomato based gravy perfect to go with chapati, roti, rice, naan etc. This paneer butter masala recipe is one of the most tried recipes in this space and loved by all. Learn to make restaurant style Paneer Butter Masala with step by step pictures and video, includes tips and tricks for beginners to try at home.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings2
AuthorSharmilee J

Ingredients

To grind

  • 2 medium sized onion (sliced)
  • 4 medium sized tomatoes (roughly chopped)
  • 10 cashews

Spice powders

To temper

  • 1 tablespoon butter
  • 1 small bay leaf
  • one 1 inch cinnamon
  • 1 small clove
  • 1 small cardamom
  • 1/2 teaspoon cumin seeds

Instructions

  • Take 200 grams paneer cubes, soak in warm water for 15 minutes, drain and set aside. I always cut paneer into small cubes for it to absorb the flavor well.
  • To a pan add 2 medium sized onion sliced and saute until it turns transparent.
  • Add 4 medium sized tomatoes roughly chopped along with 10 cashews.
  • Saute for a minute until it shrinks in volume.
  • Cook covered for 5 minutes or until raw smell of tomatoes completely leave.
  • Open and give a quick mix. Cool down.
  • Transfer to a mixer jar.
  • Grind it to a fine puree, set aside.
  • Rinse the pan, add it back and switch on the flame. Heat 1 tablespoon butter - add 1 small bay leaf, one 1 inch cinnamon, 1 clove, 1 cardamom and 1/2 teaspoon cumin seeds. Give a quick saute.
  • Add 1 heaped teaspoon kashmiri red chili powder and give a quick saute. Now add 1 teaspoon ginger garlic paste and 1 green chili.
  • Give a quick saute.
  • Add onion, tomato puree along with 1/2 cup mixer rinsed water.
  • Give a quick mix and cook covered as it splutters a lot at this stage. Cook for 5 minutes.
  • Now open and add salt to taste, 1/2 teaspoon sugar, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon garam masala powder and 1/2 teaspoon cumin powder.
  • Give a quick mix. Cook for 2 minutes.
  • Now add drained paneer cubes. Give a quick mix.
  • Add 1/4 cup fresh cream,1 tablespoon butter, 1 teaspoon crushed kasoori methi and 1 tablespoon coriander leaves.
  • Give a quick mix.
  • Restaurant style paneer butter masala is ready!

Video

Notes

  • Butter - Use good quality butter wither salted or unsalted butter. Adjust salt accordingly.
  • Paneer - Cut the paneer into small cubes for it to absorb the gravy well. Soaking paneer in hot water helps to make paneer soft. I usually do not fry the paneer add it as such but you can toast it in oil and add it to gravy too.
  • Onion, Tomato - Choose ripe fresh and juicy tomatoes. Make sure to saute onion, tomatoes well until raw smell completely leaves.
  • Fresh cream - You can use store bought fresh cream or cream collected from milk. If using cream collected at home, mash it well to make it smooth and then add it.
  • Cashews - Cashews can be soaked in hot water and added to grind or cooked along with onion, tomato to make it soft.
  • Low fat version - Replace half of butter with oil, half of fresh cream with milk.
  • Consistency - The consistency should be flowing and creamy.
  • Chili powder - Kashmiri chilli added to butter gives a bright orangish red color to the gravy so do not miss this step.
Nutrition Facts
Paneer Butter Masala Recipe
Amount Per Serving (100 g)
Calories 591 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 25g156%
Trans Fat 0.3g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 110mg37%
Sodium 129mg6%
Potassium 745mg21%
Carbohydrates 26g9%
Fiber 6g25%
Sugar 12g13%
Protein 21g42%
Vitamin A 2311IU46%
Vitamin C 34mg41%
Calcium 670mg67%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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