paneer butter masala recipe – fresh paneer cubes cooked in creamy tomato-onion, nut, and butter gravy is one of the delicious paneer recipes In India. This tasty restaurant style paneer butter masala is also known as paneer makhani or butter paneer recipe as both of these paneer curry uses the same makhani gravy. In this post, you will learn how to make paneer butter masala?
If you want to make a tasty but simple paneer curry recipe for dinner then must try this restaurant style butter paneer masala recipe.
This paneer masala gravy does not only have an amazing taste but also a very easy paneer curry dish that can be made easily at home with step by step instructions.
Note: if you are in a hurry, feel free to click on the following links to check your desired topic.If you’d like to see our in-depth step by step recipe preparation keep reading!
What is paneer butter masala recipe
Paneer butter masala recipe or paneer makhani or butter paneer masala whatever you called is nothing but a creamy indian paneer dish,
where paneer cube simmered in smooth butter masala, which is the mixture of onion, tomato, green chili, cashew, almond, butter, flavoured with a few spices and garnish with cream and coriander leaves.
What to serve with butter paneer
You can serve paneer butter masala hot with roti, paratha, or garlic naan, otherwise, butter paneer also goes well with any type of rice including jeera rice, fried rice.
Check this list of vegetarian recipes
- Malai kofta
- Shahi paneer
- Palak paneer
- Chilli paneer
- Kadai paneer
- Matar paneer
- Dal makhani
- Rajma masala
- Veg kurma
- Chana dal
- Dal fry
- Moong dal tadka
Tips to make restaurant style paneer butter masala recipe
- Choice Of Tomato : Tomato puree is used to prepare makhani gravy so to avoid any sourness in paneer makhani gravy always use red colour ripe tomatoes.
- Choice Of Butter : Butter is one of the prime ingredients in paneer butter masala which ultimately enhances the richness of gravy, so it is the best idea to use good quality butter from a popular brand.
- Choice Of Paneer : Butter paneer is prepared best for both homemade paneer and store-bought paneer but before using store-bought paneer keep them in hot water for 10 to 15 min.
- For Vibrant Colour : We make this recipe at our home, so to get vibrant colour in paneer makhani gravy without using any food colour, we simply use good quality kashmiri red chili powder quantity and when to use it given in the description below.
- Richness Of Curry : To enhances the richness in this recipe of paneer butter masala mix a few chopped almonds, cashew, and garnish with the cream quantity mentioned below.
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How to make paneer butter masala
Here, the complete preparation of butter paneer recipe is classified into three simple categories,
first one is cooking butter masala,second one making smooth puree,
and
the last one is making paneer butter masala recipe.
so, let’s make it now.
Cooking butter masala
1. At first, we prepare butter masala for this, take a pan and heat 3 tbsp oil or 2 tbsp butter on medium flame.
2. Then, add 4 large quartered cut or chopped tomatoes.
3. 2 medium-size chopped onions, and 2 sliced green chilies.
4. Then mix 4 green cardamoms.
5. Now, saute them in medium flame for 2 to 3 min.
6. Also add 12 to 15 chopped cashew and 8 to 10 chopped almond,1/2 tsp salt, and black pepper powder.
7. For vibrant colour add 1 tsp Kashmiri red chili powder.
8. Add 150 to 200 ml water to boil the makhani gravy.
9. For a balanced taste of all ingredients in paneer butter masala recipe add 1 tsp sugar.
10. Now, make a quick stir, cover, and simmer this butter paneer gravy for 12 to 15 min.
Note: Check-in between if water is required to add more, don’t burn any ingredients.
Smooth puree for butter paneer
1. After 12 to 15 min when the tomato skin comes out and the onions become translucent, turn off the gas and cool down this hot masala gravy before placing it into the mixture grinder.
2. Now, pour this into a mixer jar to make a smooth paste for paneer masala.
Note : If you don’t have a high power blender you can strain out the paste just like shahi paneer, which ultimately removes the unblinded skins from tomatoes and make smooth paneer makhani gravy.
How to cook paneer butter masala
1. For cooking paneer butter masala at home, first add 3 to 4 tbsp good quality butter in a pan and melt it in low flame.
2. Then add 1 bay leaf,4 cloves,4 green cardamoms, 1-inch cinnamon, and saute in medium flame for up to 45 sec to 1 min.
3. Add 1 tbsp chopped ginger-garlic.
4. 2 vertically sliced green chili and saute in medium flame until the raw smell of ginger garlic goes away.
5. Add the smooth makhani paste to the pan.
6. Sprinkle 1 tsp kashmiri red chili powder in this delicious butter paneer curry.
7. Now, cook until paneer butter masala gravy becomes thick and butter begins to leave the side of the pan.
8. Now, pour water depending upon your gravy consistency, cover the pan with a lid, and simmer this paneer butter masala curry for 6 to 7 min.
9. After that add a fresh paneer cube to this smooth, silky butter masala.
10. Mix gently paneer cube without breaking in this butter paneer curry for 1 to 2 min.
Note : Check the taste of salt if required add it.
11. Finally, add 3 tbsp of cream to this paneer butter masala gravy.
12. Gently mix the cream in this paneer butter gravy for another 1 min in low flame.
13. Furthermore garnishing paneer butter masala by sprinkling 1 tsp kasuri methi some freshly chopped coriander leaves on top of the gravy.
Paneer Butter Masala Recipe Card
Here is a quick overview of all the ingredients for paneer butter masala recipe including quick step by step preparation of paneer makhani shown in recipe card.
Take note of all ingredient lists.
Paneer butter masala recipe | Butter paneer recipe
Ingredients
Ingredients For Paneer Butter Masala
- 3 tbsp butter or oil.
- 4 large tomatoes [chopped]
- 2 medium size onions [chopped]
- 2 green chili sliced
- 1/2 tsp salt
- 1/2 tsp black pepper powder
- 3 to 4 green cardamom
- 12 to 15 chopped cashew
- 8 to 10 chopped almond
- 1 tsp kashmiri red chili powder
- 1 tsp sugar [adjust as per need]
- 150 to 200 ml water to boil
Other Butter Paneer Ingredients
- 3 to 4 tbsp butter
- 1 small bay leaf or tej patta
- 1 inch cinnamon or dalchini
- 3 to 4 green cardamom or elaichi
- 3 to 4 cloves or laung
- 1 tbsp ginger-garlic paste
- 2 green chili [vertically sliced]
- 1 tsp kashmiri red chili powder[for colour]
- 1 tbsp kasuri methi
- 250 gm fresh paneer
- 2 tbsp cream
- 2 tbsp chopped coriander leaves
Instructions
- how to make paneer butter masala?
- For making butter masala, heat oil or butter in a pan.
- Then, add chopped tomatoes, onions, cardamom, cashew, almond, and saute in medium flame for 2 to 3 min.
- Also add a pinch of salt, sugar, Kashmiri red chili powder, and make a quick stir.
- Now add a sufficient amount of water, cover the pan with a lid and simmer for 12 to 15 min.
- Next, for making smooth puree for butter paneer, cool down the mixture and pour in a grinder to make a smooth paste for gravy.
- Now for making paneer makhani gravy add butter in a pan and melt it in low flame.
- Then add bay leaf, clove, cardamom, cinnamon, and saute in medium flame up to 45 sec to 1 min.
- Next add chopped ginger-garlic, green chili and saute in medium flame until the raw smell goes away.
- After that pour tomato-onion puree and cashew paste.
- Also, add Kashmiri red chili powder and cook until the gravy becomes thick and butter begins to leave the side of the pan.
- Now, pour water depends upon your gravy consistency cover with a lid, and simmer for 6 to 7 min.
- After that add fresh paneer cube in this butter paneer gravy and mix gently for 1 to 2 min.
- Check taste of salt if required add it.
- Finally, sprinkle kasuri methi add cream, and gently mix for another 1 min in low flame.
- Furthermore for garnishing butter paneer sprinkle some freshly chopped coriander leaves and creams on top of gravy.
Notes
Paneer Butter Masala Recipe Note
- Add Paneer Cube when makhani gravy is completely cooked, don't cook them long time which turns your paneer chewy.
- If you don't have high power blender you can strain out makhani paste from the strainer which you will get a smooth paste.
- If you are vegan want to make paneer butter masala just use coconut cream, vegan butter, and tofu as a substitute of paneer, butter, and cream.
3 Responses
Please share a recipe of paneer pasanda
Thanks Neha for your suggestion.In our next paneer series we will add this recipe.
We tried this butter paneer in one of our favorite restaurants and after following the guide I could make it the same wasy and it had the same taste. We all were so surprised to try this out. It was worth every single effort thank you so much for putting up this article.