Paneer Butter Masala Recipe (Restaurant Style)

Paneer Butter Masala is a rich and creamy Indian vegetarian dish that’s a favorite in many restaurants. Here’s a restaurant-style recipe for Paneer Butter Masala:

Ingredients:

For Paneer Marinade:

• 250 grams of paneer (cottage cheese), cut into cubes
• 1/2 cup yogurt (curd)
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste

For the Gravy:

• 2 tablespoons butter
• 2 tablespoons oil
• 1 large onion, finely chopped
• 2-3 tomatoes, finely chopped
• 1/4 cup cashew nuts (kaju)
• 1-inch piece of ginger, grated
• 3-4 cloves of garlic, minced
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)
• Salt to taste
• 1/4 cup fresh cream
• 1/2 cup water (adjust to achieve desired consistency)
• Chopped coriander leaves for garnish

Instructions:

1. Marinating the Paneer:

• In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt.
• Add the paneer cubes and gently coat them with the marinade. Let it sit for about 30 minutes.

1. Making the Tomato-Cashew Paste:

• Heat a tablespoon of butter in a pan.
• Add the chopped onions and sauté until they turn translucent.
• Add the cashew nuts and continue to sauté for another 2-3 minutes until the onions turn golden brown.
• Add the grated ginger and minced garlic. Sauté for a minute or until the raw smell disappears.
• Add the chopped tomatoes and cook until they become soft and the oil starts separating from the mixture.

1. Blending the Gravy:

• Allow the tomato-onion mixture to cool, and then blend it into a smooth paste using a blender or food processor. You can add a little water if needed to make a smooth paste.

1. Cooking the Gravy:

• In the same pan, heat the remaining tablespoon of butter and oil.
• Pour the blended tomato-cashew paste into the pan and cook for 5-7 minutes, stirring occasionally.
• Add red chili powder, coriander powder, garam masala, kasuri methi, and salt. Cook for a couple of minutes.

1. Add Paneer and Cream:

• Add the marinated paneer cubes to the gravy and mix gently.
• Pour in the fresh cream and mix well. Adjust the consistency with water if needed.

1. Simmer and Garnish:

• Let the Paneer Butter Masala simmer for about 5-7 minutes on low heat.
• Garnish with chopped coriander leaves.

1. Serve:

• Serve hot with naan, roti, or steamed rice.

Enjoy your homemade restaurant-style Paneer Butter Masala!