paneer butter masala

Paneer Butter Masala is one of India’s most popular paneer recipe. This recipe with Indian cottage cheese cubes in a creamy tomato sauce is a best one that I have been making for a long time.

Paneer Butter Masala

cashews

water

tomatoes tomatoes

ginger

garlic cloves

butter oil

tej patta ((Indian bay leaf) - optional)

water (or add as required)

kasuri methi ((dry fenugreek leaves) - optional)

garam masala (or tandoori masala)

low-fat cream

sugar (- optional, add as required depending on the sourness of the tomatoes)

salt (as required)

coriander leaves ((cilantro) - optional)

low fat cream

butter (- optional)

Soak cashews in a hot water for 20 to 30 minutes. When the cashews are soaking, you can prep the other ingredients like chopping tomatoes, preparing ginger-garlic paste, slicing paneer etc.

Then drain and add the soaked cashews in a blender or grinder.

Add 2 to 3 tablespoons water and grind to a smooth paste without any tiny bits or pieces of cashews.

In the same blender add the roughly chopped tomatoes. No need to blanch the tomatoes before blending.

Blend to a smooth tomato puree. Keep aside. Don’t add any water while blending the tomatoes.

Preparation

Melt butter in a pan on a low flame. Add tej patta and fry for 2 to 3 seconds or till the oil become fragrant.

Add ginger-garlic paste and sauté for some seconds till the raw aroma disappears.

Add the tomato puree and stir well. Cook for 5 to 6 minutes. Then add kashmiri red chili powder and stir again. Continue to sauté till the oil starts to leave the sides of the tomato paste. The tomato paste will thicken considerably and will start coming together as one whole lump. 

Then add cashew paste and stir well. Sauté the cashew paste for a few minutes till the oil begins to leave the sides of the masala paste.

The cashew paste will begin to cook fast. Approx 3 to 4 minutes on a low flame. So keep stirring non-stop.

Making tomato gravy

Add water and mix very well. Simmer on a low flame.

The curry will come to a boil.&nbsp;

After 2 to 3 minutes of boiling, add ginger julienne. Reserve a few for garnishing. The curry will also begin to thicken.

Add julienned ginger and green chillies, salt and sugar and simmer till the curry begins to thicken.

After 3 to 4 minutes, add slit green chillies. also add salt as per taste and ½ to 1 teaspoon sugar (optional). 

You can vary the sugar quantity from ¼ tsp to 1 teaspoon or more depending on the sourness of the tomatoes. Sugar is optional and you can skip it too. If you add cream, then you will need to add less sugar.

Mix very well and simmer for a minute.

After the gravy thickens to your desired consistency, then add the paneer cubes and stir gently. i keep the gravy to a medium consistency. 

After that add crushed kasuri methi (dry fenugreek leaves), garam masala and cream. Gently mix and then switch off the flame.&nbsp;

Making paneer butter masala gravy

Garnish it with coriander leaves and ginger julienne. 

You can even dot the gravy with some butter or drizzle some cream. 

Serve paneer butter masala hot with plain naan, garlic naan, roti, paratha or steamed basmati or jeera rice or even peas pulao.

Side accompaniments can be an onion-cucumber salad or some pickle. Also serve some lemon wedges by the side. 

Serving

https://embed.mediavine.com/videos/he0uciphp380hfyu00ff

This Paneer Butter Masala is an easy recipe and yields a mildly spiced, creamy, tangy and lightly sweet delicious restaurant-style Cottage Cheese Curry.

Restaurant style paneer butter masala is a delicious dish made with paneer, cashews, tomatoes, spices &amp; herbs. Serve it with rice, roti or naan.

Paneer Butter Masala Recipe | How To Make Paneer Butter Masala

green cardamoms ((elaichi))

onions (cubed, 3 medium)

tomatoes (finely chopped (3 large))

salt ((adjust

sugar ((optional))

cashew nuts ((or 12 almonds))

red chilli powder ((kashmiri

garam masala (powder)

coriander powder ((daniya powder) (optional))

bay leaf ((tej patta))

½ inch cinnamon piece ((dalchini) (optional))

green cardamom ((elaichi) (optional))

((laung) (optional))

Butter

ginger garlic paste ((or ¾ inch ginger, 3 medium garlic cloves, refer notes))

kasuri methi ((dried fenugreek leaves))

cream ((heavy cream, whipping cream

coriander leaves ((cilantro finely chopped) (for garnish))

Paneer butter masala recipe | How to make paneer butter masala

Heat 1 tablespoon oil in a pan and add 2 green cardamoms. 

Then add 1 cup cubed onions &amp; fry stirring often until they turn transparent to light pink. 

Next add 1½ cup tomatoes &amp; ¾ teaspoon salt. Saute for 3 minutes.

Cover and cook till the onion &amp; tomatoes turns soft &amp; completely mushy.

Next add in ¾ to 1 teaspoon garam masala, 1 teaspoon coriander powder, 12 cashew nuts, ¾ to 1 teaspoon red chili powder &amp; ¾ teaspoon sugar (optional). 

Fry this till the onion tomato masala turns aromatic. This takes 2 to 3 minutes.

Turn off the stove &amp; cool this completely.&nbsp;

Transfer to a blender with 1 cup water. Blend to a really silky smooth puree. If it is not smooth, then filter it through a strainer to another bowl. Set this aside. 

Preparation for paneer butter masala

Heat 1½ tablespoon butter in the same pan. 

Optional - When the butter melts, add ½ inch cinnamon, 3 cloves, 2 green cardamoms &amp; 1 small bay leaf. 

Reduce the flame to low, saute 1½ teaspoon ginger garlic paste for 1 minute. It should begin to smell good and the raw smell should go away. Do not burn this as it will leave a bitter taste.

Pour the blended onion tomato puree. (optional - At this step sometimes I add ¼ teaspoon more red chili powder to adjust the color).

Pour ½ cup water &amp; mix well. Cover &amp; cook on a medium heat until the gravy thickens &amp; traces of butter or oil is seen on top. Keep checking in between and give a good mix.

When the gravy is done, it will turn thick and traces of fats will be visible on the gravy. Taste test the gravy and add more salt if needed.

Lower the flame completely, then add 200 to 250 grams paneer. Take 1 teaspoon kasuri methi to your palm and crush it in between your palms. Sprinkle this..

Mix &amp; cook covered on a low heat for 2 minutes. Turn off and pour 2 to 3 tablespoons of cream &amp; stir.

Transfer paneer butter masala to a serving bowl. Garnish with 1 tablespoon cream &amp; 2 tbsps chopped coriander leaves. Serve this with butter naan or jeera rice.

How to make paneer butter masala

https://www.youtube.com/watch?v=s0KprXbBWV4

You can find the complete recipe of paneer butter masala at this link : http://indianhealthyrecipes.com/paneer-butter-masala-restaurant-style/

Paneer butter masala recipe - Restaurant style butter paneer recipe

Paneer butter masala is a dreamy vegetarian curry recipe. It's a straightforward recipe to make, and the sauce's flavor is similar to butter chicken sauce, without the meat, of course. You'll love it!
If you love this recipe as much as we do, let us know with a 5-star review in the comments!

Paneer Butter Masala 

onion,

garlic cloves, crushed

cashew butter (can sub almond butter)

salt (to taste)

brown sugar

heavy cream

(350 grams) paneer, cut into bite-sized cubes

chili powder

cumin

coriander

garam masala (can sub curry powder)

turmeric

cardamom pods (omit if you don’t have this)

Heat the butter in a large skillet or medium-sized pot over medium-high heat. Add the onion, ginger, and garlic and cook until the onion is very well-browned, about 10 minutes. 

While the onion is cooking, add the spices to a small bowl. When the onion is well-browned, add the spices and let them cook for 1 minute. Add the tomatoes and water to the pot and scrape the bottom to remove any stuck on bits. 

Add the cashew butter then carefully transfer everything to your blender. Blend on high until smooth then pour the curry back into the pot. Season to taste with salt and, if using, the sugar. If you find the curry too thick, add another ½ cup of water. 

Add the cream, if using, and the paneer to the pot and warm it on medium-low heat for 3-4 minutes. Cover the pot to prevent splatters. Serve with a little cilantro over the top.

https://content.jwplatform.com/videos/OGLrbfpq.mp4

This Easy Butter Chicken recipe (murgh makhani) can be on your dinner table in just 30 minutes. The sauce is deliciously rich and creamy, just like butter chicken from your favorite Indian restaurant.

Easy Butter Chicken 

Here&#039;s an easy recipe for the perfect restaurant style paneer butter masala. It&#039;s a luscious onion tomato gravy with creaminess from cashews, khus khus (poppy seeds), butter and cream. Soft paneer simmered in this gravy is a big hit with everyone

Restaurant Style Paneer Butter Masala

Oil (neutral flavoured like canola, rice bran, sunflower)

Butter (divided)

Paneer cubes (or Cottage Cheese)

Kashmiri Red Chilies

Ginger Garlic Paste

Bay leaves

Cinnamon Stick

Cloves

Cardamoms

Peppercorns

Cashew Nuts (chopped)

Khus Khus (White Poppy Seeds)

Onion (roughly chopped)

Tomatoes (roughly chopped)

Salt (divided)

red Chilli powder (cayenne pepper)

Garam masala

Turmeric

Ketchup

Kasuri Methi (roasted and crushed)

Fresh Cream

Bouquet Garni

Wrap the whole spices (bay leaf, cardamom, cloves, pepper) in a cheesecloth or muslin to make a bouquet garni

Cook gravy base

In a large pan or kadhai, heat a tablespoon of butter and a tablespoon of oil. Add kashmiri red chillies, ginger garlic paste and saute for a minute. Add onions and cook for another 2-3 minutes. Next add cashews and poppy seeds. Once the onions turn translucent, add tomatoes and a teaspoon of salt. Cook the tomatoes for 2-3 minutes and then add the spice bouquet garni along with 1/2 cup water. Cover and cook this for 15 minutes till the tomatoes soften.

Blend to smooth

Set the mixture aside to cool. Once cool, remove the bouquet garni and blend this mixture to a smooth paste. Add another cup of water while blending.

Boil gravy

In the same pan or kadhai, heat the remaining butter and add the blended tomato onion paste prepared in step #3. Add garam masala powder, chili powder, turmeric, ketchup, 1/2 teaspoon salt along with 1/2 cup water. Bring this to a boil.

Simmer

Once the curry comes to a boil, simmer and cook for 20 minutes, till you can see drops of oil floating to the top and along the sides

Smoke the gravy

At this point, you can smoke the gravy if you like. Carefully heat a piece of lump coal using tongs till red hot. Place the coal in a steel bowl and place this bowl in the pan in a way that it doesn&#39;t submerge (watch video). Pour a teaspoon of oil on top and as soon as it starts smoking, cover the gravy for 2 minutes.

In another pan, dry roast the kasuri methi and grind it to a fine powder. Mix kasuri methi and a tablespoon of curry in the gravy. Add paneer cubes. Mix and simmer for 2 more minutes. Top with more cream or butter and serve hot.

https://www.youtube.com/watch?v=f5B0xlZz3bw

Full Recipe: https://myfoodstory.com/restaurant-style-paneer-butter-masala-recipe/

Here's an easy recipe for the perfect restaurant-style paneer butter masala for all you paneer lovers! This recipe has rave reviews from readers and five-star ratings. Luscious tomato based gravy that's smoked and has that distinct restaurant-style flavour - this recipe is always a hit!

Timestamps:
0:00 - Introduction
0:22 - Spice Potli
0:32 - Add oil, butter, Kashmiri red chillies & ginger garlic paste
0:49 - Add onions
0:58 - Add cashews & poppy seeds
1:09 - Add tomatoes & salt
1:28 - Add the spice potli
1:56 - Remove the spice potli & blend
2:15 - Add butter, the ground paste, spices, ketchup, salt & water
3:02 - Dungar method
3:25 - Add kasuri methi & cream
3:55 - Add paneer (cottage cheese)
4:18 - Add cream
4:35 - Serve

Paneer Butter Masala - Restaurant Style | Luscious Paneer Makhani

Delectable prawns, cooked to perfection, in a creamy and aromatic gravy. Do you enjoy seafood? Try this easy to cook recipe that is full of flavor.

Prawn Butter Masala (Prawn Makhani)

prawns

onion

tbsp ginger garlic paste

green chillies

tomatoes

tomato puree

tsp Kashmiri red chilli powder

tbsp cumin powder (jeera)

coriander powder (dhania)

cream

dry fenugreek leaves (kasoori methi)

tsp garam masala

tbsp butter

tbsp oil

Salt

Coriander

tsp salt

tsp ginger garlic paste

To begin, marinate the prawns with salt, Kashmiri red chilli powder, and ginger garlic paste.

Heat 1 tsp of oil in a pan. Add the prawns and cook until they begin to curl. Remove and keep aside.

In the same pan, heat 1 tbsp of oil. Add in the butter and allow it to melt.

Add in the onions and green chillies. Saute until the onions are translucent.

Add the ginger garlic paste. Mix well and saute for a minute or two.

Add in the freshly pureed tomatoes and the tomato puree for color. Saute until the tomatoes are cooked.

Next, add in salt, Kashmiri red chilli powder, cumin powder, and coriander powder. Mix well and saute until you can see the oil appearing on the sides.

Add in the cream. Mix well.

Add the prawns and mix until they are well coated. Add the crushed kasoori methi and the garam masala. Mix well.

Cover it with a lid and simmer for a few minutes until the oil appears on the top.

Prawn Butter Masala is ready to serve. Garnish it with chopped coriander and serve with lachcha paranthas or naans.

Restaurant style paneer butter masala recipe- Here soft paneer cubesare  gently simmered in a vibrant mildly spiced onion tomato cashew gravy.

butter

bay leaf / tej patta

ginger-garlic

kashmiri red chili powder

garam masala powder

turmeric powder

sugar

paneer (200 grams)

fresh cream

kasuri methi

cilantro leaves (to serve)

Ginger julienne (to serve)

Blanch the tomatoes, onions and cashews in hot water for 2-3 minutes. peel and de seed the tomatoes. Transfer tomatoes and onions to mixer jar and make a very smooth puree.

Blend cashews into a smooth paste separately with 2 tablespoons milk

Heat 3 tablespoons butter in a thick pan. Add tej patta and saute well. Add cardamom pods and saute. Add crushed ginger garlic and saute till raw smell leaves.

Add the tomato puree and mix well. Let cook for 2-3 minutes

Add chili powder, turmeric powder and salt. Mix well and cook till the tomato puree leaves fat from sides. This may take around 10 minutes. Cover and cook in medium flame.

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Top 8 paneer butter masala recipes from across the web

The most viewed paneer butter masala recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Paneer Butter Masala

Paneer Butter Masala Recipe | How T...

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The most viewed paneer butter masala recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine