Paneer butter masala is a delicious Punjabi dish made with paneer (Indian cottage cheese). After I did jeera pulao and paneer butter masala for a small get together, my friends wanted a step by step recipe for it, so here I am with a step by step recipe for India’s most popular paneer recipe. Today we will learn how to make paneer butter masala (Restaurant Style) in a very easy and simple manner.
Paneer Butter Masala Recipe-Restaurant style
Prep Time : 15 mins
Cook Time : 25 mins
Serves: 3-4
Recipe Category: Side dish-Paneer Recipes
Recipe Cuisine: Punjabi
Author:Padhu Sankar
Serves: 3-4
Recipe Category: Side dish-Paneer Recipes
Recipe Cuisine: Punjabi
Author:Padhu Sankar
Ingredients needed
Onion – 2
Tomato puree – 1 cup
Ginger garlic paste -1 tbsp
Paneer – 200 grams (I used home made paneer)
Cashew nuts -2 tbsp
Kasuri Methi -3/4 tsp (dry fenugreek leaves)
Salt as required
Spice Powder
Garam masala powder – 1 tsp
Coriander powder – 2 tsp
Chilli Powder – 3/4 tsp
Turmeric powder – 1/4 tsp
For the seasoning
Butter- 2 tbsp + Oil-1 tbsp
Cinnamon -1 inch piece
Cloves- 2
Cardamom -1
For Garnishing
Fresh cream – 3 tbsp (dairy cream)
Finely chopped coriander leaves – 1 tbsp
Kasuri methi – 3/4 tsp (optional)
Preparation
Making paneer butter masala is a breeze if you keep all the 4 paste ready.
Onion Paste -Remove the skin, chop the onion into 4 pieces and boil them in water for 10 minutes. Drain the water completely and grind it to a paste.
Tomato puree – Blanch tomatoes– (ie) put the tomatoes in boiling water and close it. After 10 minutes, drain the water, remove the skin and puree the tomatoes.
Cashew nut paste– Soak 2 tbsp of cashew nuts in hot water for 15 minutes and grind it to a paste.
Keep Ginger garlic paste ready -1 tbsp
Cut paneer into cubes. I used homemade paneer.
Method
Heat 2 tbsp butter + 1 tbsp oil, add cinnamon, cardamom and cloves, when it splutters, add onion paste and saute till it becomes golden brown, then add ginger garlic paste and saute for some more time.
Then add cashew nut paste and saute nicely for a few minutes till the raw smell goes.
Then add tomato puree and all the spice powder mentioned under spice powder.
Cook until the raw smell of the tomato goes and it starts leaving oil.
Meant time shallow fry the paneer in just 2 -3 tsp of oil till it becomes slightly brown.
Add the paneer cubes to the cooked tomato paste.
Add 3/4 cup of water, needed salt, kasuri methi and coriander leaves. Simmer and cook for a few minutes. You can adjust the consistency as per your personal preferences.
Garnish with fresh cream (I used amul cream) and serve hot with pulao or roti or chapati.
Hope you found it easy. So next time you can prepare restaurant style paneer butter masala at home itself and win the appreciation of family members.
Important tips for beginners
You have to brown the onions or onion paste well. If needed you can add more oil than mentioned for sauteing the onion paste. Do not add tomato paste before that.
Do not add water without cooking the tomatoes well. You have to cook till the tomatoes starts leaving oil, only then, you should add water.
Adjust water according to the consistency required.
The above tips are common for most of the Punjabi subzi/ side dishes.
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View Comments (145)
Looks very delicious ....n yum
Paneer butter masala is an all time favourite. Looks very tempting :)
Mmmm..that looks delicious...Very useful tips and step wise pics.
awesome paneer masala..i love this
nice tips padhu..... thank q very much...
nice one, love the rich orange colour :)
Very delicious and awesome looking paneer masala..thanks for sharing
Nice recipe. One more tip to add to your list. I have found deep frying the paneer and then soaking them in salted water for a minute and then squeezing the water out is an excellent way to cut back on the oil content in the dish.
i tried your paneer butter masala yesterday.
It came out delicious and tasted like restaurant one.Thanking for sharing this and for ur help in making this.
Is Blanching tomatoes done by boiling in hot water? I thought the traditional Indian way is to slow cook with little oil in a pan and covering it with a lid until cooked but not using water. Both tastes are quite different.