Paneer Butter Masala

Paneer Butter Masala, a very popular and commonly masala made with Paneer. As the name suggests, this masala is enriched with butter and fresh cream and hence its very rich and creamy masala. Also this masala is mild with spices along with mild sweetness making it a perfect gravy for both kids and adults. In restaurants, usually the Paneer Butter Masala is served in a copper vessel. The nice orange color of the masala along with its rich aroma, fresh cream on top makes this gravy so appealing and appetizing. We can relish this delightful Paneer Butter masala with Roti, Naan, Paratha/ Kulcha. We can also relish with Pulao or Jeera rice.

Tips for making Restaurant Style Paneer Butter Masala:

1. If we are using Home made fresh paneer, we can use the paneer directly. But if we use store bought paneer, then soak the paneer in hot water that will soften the paneer.
2. We can fry the paneer cubes in butter till its golden on all sides and then add it to the gravy.
3. Cook the onion-tomato-cashew gravy in butter to get rich taste and flavor.
4. Allow the onion-tomato-cashew gravy to cool off completely before grinding to ensure its not spilling out of the mixer jar.
5. Kashmiri red chili powder gives a natural color to the gravy and also doesn't make the gravy spicer.
6. After adding fresh cream do not boil the gravy.

If you like this Paneer Butter Masala, then you can also try other Gravy recipes

• Kadai Paneer Gravy - Kadai Paneer is one of the popular Paneer variety that is served in most of the Indian Restaurants and also in our kitchen. This Paneer Gravy is enhanced with freshly ground Kadai Masala along with the richness of colored Bell Peppers.
• Veg Makhanwala - Vegetable Makhanwala, is a rich and tasty vegetarian gravy. A perfect side dish for Indian Breads like Roti/ Chapati / Naan etc. Vegetable rich gravy with the richness of cream makes this a mouth-watering dish.
• Methi Paneer - Methi Paneer, a gravy made with fresh Methi leaves cooked with creamy onion-tomato gravy along with Indian spices.

Recipe Card for Restaurant Style Paneer Butter Masala Recipe:

INSTRUCTIONS WITH STEP BY STEP PICTURES:

SOAKING PANEER

• If you are using homemade paneer, skip this step. If you are using Store-bought refrigerated Paneer, then soak in 2 cups of hot water.

CRUSHING CORIANDER SEEDS

• Take corainder seeds in a mortar and pestle.

• Crush it to coarse powder.

PREPARING ONION-TOMATO GRAVY

• Heat 3 tablespoon of butter in a pan. When the butter melts completely, add green chilies, give a mix.

• Next, add chopped onions along with ginger-garlic paste. Saute the onions till translucent.

• When the onions become translucent, add the chopped tomatoes to the pan.

• Now add 2 teaspoon of crushed coriander powder, salt, red chili powder and turmeric powder.

• Also add cashews and cook everything together.

•  Cook till the tomatoes are soft and mushy. Allow the onion-tomato mixture to cool completely.

CUBE PANEER

• Now, take out the paneer from hot water, cut into small cubes.

GRINDING MASALA

• Take the onion-tomato mixture in a mixer jar.

• Grind it to smooth paste.

FINISHING PANEER BUTTER MASALA

• Heat 2 tablespoon butter in a pan. Add bayleaf, cinnamon, cloves and cardamom and give a mix.

• Now, pour the ground onion-tomato mixture in the pan.

• Rinse the mixer jar with 1 cup of water and add it to gravy. Stir well. Also add 1 teaspoon kashmiri red chili powder and 1 teaspoon of sugar. Give a good mix.

• Now, add Paneer cubes to the gravy. Mix Paneer well with the gravy.

• Close the pan with lid and cook the masala for 5 mins in low flame.

• After 5 mins, open the lid. Crush kasoori methi and add it gravy. Add ½ cup of water and adjust the consistency.

• Now, add fresh cream to the gravy. Switch off the flame.

• Finally garnish with rest of the crushed coriander seeds along with fresh coriander leaves.

SERVING

• Relish this delicious Paneer Butter Masala with Roti/Naan or any Pulao varieties.