Restaurant-Style Butter Paneer Masala Recipe
35 minutes
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About Restaurant-Style Butter Paneer Masala Recipe
Indulge in the creamy, rich delight of Butter Paneer Masala, a beloved North Indian vegetarian dish. This restaurant-style recipe delivers authentic flavors, perfect for a special occasion or a cozy weeknight meal. The soft paneer cubes in a luscious tomato-based gravy are guaranteed to impress your family and friends.From family gatherings to wedding feasts, Butter Paneer Masala is a staple for its irresistible taste and comforting warmth. This recipe breaks down the process step-by-step, making it surprisingly easy to recreate this classic at home.Get ready to experience the magic of homemade Butter Paneer Masala – a dish that’s as heartwarming as it is delicious!
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
For the Paneer
- 500 gm Cottage Cheese indian cottage cheese, cut into 1-inch cubes
For the Spice Blend
- 2 Bay Leaves
- 4 Cloves
- 1 stick Cinnamon Stick
- 2 Chillies broken, dried, red
- 1 tbsp Coriander Seeds crushed
For the Onion and Tomato Base
- 1 medium Onion finely sliced
- 2 tbsp Ginger-Garlic Paste
- 5 Tomatoes finely chopped
- 1 tsp Turmeric Powder
- 1 tsp Chili Powder adjust to taste, red
- 8 tbsp Poppy Seeds or substitute with 8 tbsp cashews, soaked in 2 tbsp milk for 1 hour
For the Gravy
- 1 tsp Coriander Powder
- 1 tsp Garam Masala add at the end, optional
- 1.5 tsp Salt to taste
- 1 tsp Dried Fenugreek Leaf dried fenugreek leaves
For Finishing
- 2 tbsp Cream fresh
- 5 tbsp Butter
- 1 tsp Vegetable Oil
- 1 cup Water
Instructions
Prepare the Spice Base
- Heat 3 tablespoons of butter and 1 teaspoon of oil in a large pan or kadai over medium heat. Add bay leaves, cloves, cinnamon stick, dried red chilies, and crushed coriander seeds. Sauté for 30 seconds until fragrant.
Sauté the Onions and Aromatics
- Add the sliced onion and sauté for 1 minute until softened. Stir in the ginger-garlic paste and cook for another 30 seconds.
Build the Flavor Base
- Add the chopped tomatoes, turmeric powder, and red chili powder. Cook on high heat, stirring occasionally, until the oil separates from the mixture.
Blend the Base (Optional)
- For a smoother gravy, transfer the cooked onion-tomato mixture to a blender and puree until smooth. (Alternatively, roughly mash it with a spoon or potato masher for a rustic texture).
Cook the Paneer
- In a clean pan or kadai, heat the remaining 2 tablespoons of butter. Add the pureed mixture (or roughly mashed mixture) and cook for 2 minutes. Stir in the paneer cubes and salt.
Simmer the Gravy
- Add 1 cup of water and bring to a simmer. Reduce heat to low, cover, and cook for 5 minutes, allowing the paneer to gently cook and the flavors to meld. Stir in the coriander powder.
Finish and Serve
- Stir in the kasuri methi and fresh cream. Add garam masala (optional). Serve hot with naan, roti, rice, or jeera rice.
Recipe Notes
Expert Tips for the Best Butter Paneer Masala:
- For extra richness, use a combination of butter and ghee (clarified butter).
- Soaking the poppy seeds (or cashews) in milk enhances their creaminess and adds a subtle sweetness to the gravy.
- Adjust the amount of red chili powder to your preferred spice level. Start with less and add more if needed.
- Don't overcook the paneer; it should remain soft and tender. If you prefer a firmer paneer, increase the simmering time slightly.
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Recipe Nutrition
Calories: 290kcalCarbohydrates: 15gProtein: 13gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 45mgSodium: 937mgPotassium: 520mgFiber: 5gSugar: 7gVitamin A: 1600IUVitamin C: 37mgCalcium: 278mgIron: 2mg
Anju Bhagnari
Articles: 140
5 Comments
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Such a delicious dish! Thank you.
Looks so delectable! Thanks for posting.
Such a great recipe! Can’t wait to try it.
This is fantastic! Thank you for sharing.
Absolutely wonderful! Can’t wait to make it.