One of the most well-liked paneer gravy recipes in India is paneer butter masala and for good reason! Indian cottage cheese cubes are drowned in a deliciously creamy, lightly spicy tomato sauce. You can simply prepare this Restaurant style Paneer Butter Masala recipe at home with my step-by-step instructions! One of the most popular curries, it is served for lunch and dinner with freshly baked roti, chapati, naan, and even a choice of rice.
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For their protein content, paneer-based meals and curries are vital foods to many vegetarians. However, curries are the preferred option. It can also be added to rice, bread, pizza, sandwiches, and even deep-fried appetizers. The paneer butter masala recipe, also known as paneer makhani, is a preferred option due to its flavorful combination of sweetness and spiciness.
We frequently make the assumption that since most North Indian or Punjabi curries have the same gravy base and preparation method, they must be simple to make. For instance, compared to Matar paneer or Kadai paneer, the base for this dish of butter paneer is made using onion and tomato. The generous use of butter and fresh cream further contributes to the curry's subtle sweetness and spice. Additionally, there isn't much spice added, therefore it is popular worldwide rather than simply in India.
You can make this restaurant-style paneer butter masala at home using my simple, fast, and tasty recipe. You can actually cook it on even a hectic weeknight because it's so simple! There are only 10 minutes of prep labour and 30 minutes of cooking time for this easy dinner. One of the blog's most well-liked dishes is my delectable Paneer Butter Masala. I have explained each and every step in details.
Ingredients Required to make this simple Recipe:
Tomatoes:
Tomatoes are an important component and the foundation of the makhani sauce, so make sure they are ripe, red, and juicy. As a result, picking good, ripe, and sweet tomatoes is important. I advise choosing to use whole canned tomatoes that you blend if ripe tomatoes are not in season where you live. For whatever reason, the complete range of these canned tomatoes is typically far tastier than tomato purée. They are picked at their ripeness peak.
Raw Cashews:
Raw cashews are yet another essential element of gravy. The cashews' sweetness helps to counteract the creamy sweetness of the tomatoes, and the nuts give the food a beautiful creaminess and gloss.
Cream:
To help thicken the sauce and add richness, this Butter Paneer dish also asks for cream in addition to cashew paste. If you're vegan, you can choose to use coconut cream in its place, but you should be aware that the dish's flavor will be slightly altered. If you want a less heavy gravy, you can also choose to eliminate the cream.
Butter:
The quantity of butter used in this paneer butter masala recipe is perfect. Butter adds a rich and, well, buttery flavor to the curry. You won't feel too bad about eating it because I don't use a lot of butter. Also, keep in mind that adding too much butter might lead to overindulgence; therefore, I advise you to follow the recipe exactly.
Paneer:
Your dish's success or failure depends on the quality of your paneer. You want tender, juicy paneer cubes that have been delicately covered in a silky, buttery tomato sauce. Use either homemade paneer, which is always my recommendation, or high-quality store-bought paneer. If you decide to use store-bought, make sure to use it according to the directions on the package.
Spices and Herbs:
The shortlist of herbs and spices used in this recipe makes it ideal for weeknight meals. You must add Kashmiri red chili powder to achieve that beautiful orange hue. You can substitute it with cayenne pepper or sweet paprika if you don't have any on hand. Additionally, garam masala powder is required. Fenugreek leaves that have been dried, known as Kasuri methi, significantly enhance flavor. If you don't have them, simply omit them. Fresh cilantro/coriander leaves are used as a garnish.
Ingredients Chart:
For cashew Paste
- 18 to 20 cashews (whole)
- ⅓ cup hot water (for soaking cashews)
For Tomato Puree
- 2 cups diced tomatoes/300 grams tomatoes/4 to 5 medium size (pureed)
For Ginger-Garlic Paste
- 1-inch ginger
- 3 to 4 garlic cloves (small to medium-sized)
Other Ingredients
- 2 tablespoons Butter or 1 tablespoon oil + 1 or 2 tablespoons butter
- 1 tez patta (bay leaf)
- ½ to 1 teaspoon Kashmiri red chili powder or deghi mirch or ¼ to ½ teaspoon cayenne pepper or paprika
- 1.5 cups water or add as required
- 1-inch ginger julienned (reserve a few for garnish)
- 1 or 2 green chili (slit, reserve a few for garnish)
- 200 to 250 grams of Paneer (Indian cottage cheese) cubed or diced
- 1 teaspoon dry fenugreek leaves (Kasuri methi) optional
- ½ to 1 teaspoon Garam Masala or tandoori masala
- 2 to 3 tablespoons light cream or 1 to 2 tablespoons heavy cream
- ¼ to 1 teaspoon sugar (optional), add as required depending on the sourness of the tomatoes
- Salt as required
For Garnish
- 1 to 2 tablespoons chopped coriander leaves (cilantro)
- a few ginger julienne
- 1 tablespoon light cream or 1 tablespoon heavy cream
- 1 to 2 teaspoons Butter (optional)
Preparation:
Before starting to prepare this delectable recipe, you will need to complete some simple preparation. Making tomato puree, soaking your cashews, and mixing them all together are the first steps.
1. Soak 18–20 cashews in 1/3 cup of boiling water for 20–30 minutes.
2. You can prepare the remaining ingredients while the cashews are soaking. It's time to prepare the ginger-garlic paste, chop the tomatoes, and cut the paneer into cubes.
3. To make the ginger-garlic paste, crush 3–4 small–to–medium-sized garlic cloves with a 1-inch piece of peeled ginger in a mortar and pestle. Crush it once more until you get a semi-fine or fine paste. Set apart.
4. Drain the cashews after they have soaked for 20 to 30 minutes, and then put them in a blender or mixer-grinder. Add 2 to 3 teaspoons of water as well (or as much as is required to blend to a fine paste).
5. Blend until a smooth paste is achieved without any teeny or chunky cashew pieces. The cashew paste should be taken out of the blender and put aside.
6. Add 2 cups of diced or roughly chopped tomatoes to the same blender. (It's important to know that you don't need to wash the blender pitcher or blanch the tomatoes before blending).
7. Blend the tomatoes until they are smooth. Put aside.
8. Warm up a heavy pan or one with a thick bottom. Maintain a moderate or medium-low heat. In a pan, add 2 tablespoons of butter (or 3 to 4 tablespoons for a richer version). You can use salted or unsalted butter. (Advice: As an alternative, you might grease the pan with 1 tablespoon of oil and 2 tablespoons of butter. Butter is kept from browning too rapidly by the use of oil).
9. Maintain a low heat setting. One medium-sized Tez Patta (bay leave) then be added and fried for two to three seconds, or until aromatic.
10. Add 1 teaspoon of ginger-garlic paste. Sauté the ginger and garlic for 10 to 12 seconds, or until the raw fragrance is gone.
11. Add the made-up tomato purée. With the butter, combine it thoroughly. On low to medium heat, cook the tomato purée. Stir occasionally. The mixture of tomato purée will begin to simmer. If the tomato purée bubbles up excessively during cooking, partially cover the pan with a lid. Stirring should continue occasionally. Let the purée simmer for 5 to 6 minutes.
12. Add 1 teaspoon of Deghi Mirch, a Kashmiri red chili powder. If you like, you can substitute cayenne, paprika, or any other red chili powder with just 1/2 teaspoon of Kashmiri red chili powder, or 1/4 to 1/2 teaspoon of any other red chili powder. Stir well and cook the tomato purée for an additional few minutes. Sauté until the butter begins to leave from the pan's sides and the tomato purée mixture resembles more of a thick paste.
Note: On moderate to medium-low heat, the complete cooking/sautéing process takes around 15 to 20 minutes.
13. Add the cashew paste you just made. On low to medium heat, mix and sauté the cooked tomato puree and cashew paste until thoroughly combined. As soon as you add the cashew paste, give the gravy a thorough swirl. Sauté until the cashew paste is cooked and the masala's sides start to release oil. On low heat, the cashew will cook in just 3 to 4 minutes. Don't forget to stir continuously as well!
14. Then include 1.5 cups of water. Tomato-cashew masala should be thoroughly combined with water. If there are lumps, combine them with a whisker or break them up with a spoon. On low to medium heat, let the curry simmer and come to a boil. Stirring occasionally.
15. Add julienne-cut ginger after 2 to 3 minutes. Keep some aside for garnishing. It will start to thicken the curry. Add one or two slit green chilies. Add a pinch of salt and, depending on how sour the tomatoes are, up to one teaspoon of sugar. Stir thoroughly, then simmer for one minute.
Advice: If you add cream, you won't need as much sugar. If you'd rather, you can decide to completely omit the sugar.
16. Add the paneer cubes(200 or 250 grams) once the gravy has reached the required consistency. Gently stir and mix the paneer cubes into the gravy. At this stage, the heat can be turned off.
Remember the consistency you want before including paneer because it will only be heated through for a little period of time. The paneer can alternatively be fried and added after the gravy has reached your desired consistency.
17. Quickly add 1 teaspoon of garam masala and 1 teaspoon of crushed dry fenugreek leaves (Kasuri methi leaves) to the gravy. Then, add 1 to 2 tablespoons of heavy whipping cream or 2 to 3 tablespoons of low-fat or light cream. Well, but gently, stir. Turn off the heat now, if you haven't already.
This curry has a restaurant-style flavor from the addition of crushed dried fenugreek leaves, but it is optional and may be omitted.
18. 1-2 teaspoons of finely chopped coriander (cilantro) leaves and the remaining ginger julienne should then be added to the hot Paneer Butter Masala before serving. While serving, you can also drizzle some cream or top each plate with a little butter. Enjoy!
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Do leave a comment if you have ever tried this Recipe. Your comments are highly appreciated.
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