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Restaurant Style Paneer Buatter Masala Recipe
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5 from 2 votes

Restaurant Style Paneer Butter Masala Recipe

Paneer Butter Masala, a creamy rich gravy made with Paneer cubes along with rich buttery onion-tomato gravy. Its a perfect accompaniment for Roti, Naan etc. Learn here how to make this Restaurant Style Paneer Butter Masala with step by step instructions, pictures and video!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Veg Gravies
Cuisine: Indian Cuisine, North Indian, Punjabi
Servings: 4 people
Calories: 240kcal
Author: Sowmya Venkatachalam

Equipment

  • Heavy Bottomed Pan
  • Mixer Grinder

Ingredients

  • 200 gms Paneer
  • 1 no Onion Finely Chopped
  • 3 nos Tomato Roughly Chopped
  • 1 tablespoon Ginger Garlic Paste
  • 2 tablespoon Cashews
  • 2 nos Green Chili
  • ¼ teaspoon Turmeric Powder
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Kashmiri Red Chili Powder
  • 1 teaspoon Salt Adjust As needed
  • 1 teaspoon Kasoori Methi (Dry Fenugreek Leaves)
  • 2 tablespoon Fresh Cream
  • 1 tablespoon Coriander Leaves For Garnishing
  • 3 tablespoon Butter
  • 1 tablespoon Coriander seeds

Tempering

  • 2 tablespoon Butter
  • 1 Bay Leaf
  • 1 inch Cinnamon Stick
  • 2 nos Cloves
  • 2 nos Cardamom

Instructions

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.

Video

Nutrition

Serving: -10.33Cup | Calories: 240kcal | Carbohydrates: 9g | Protein: 6g | Fat: 19g