Restaurant-Style Paneer Butter Masala Recipe (Paneer Makhani)
Paneer Butter Masala, also known as Paneer Makhani, is a beloved dish from North Indian cuisine. This rich and creamy dish features succulent cubes of paneer (Indian cottage cheese) simmered in a luscious tomato-based gravy, infused with aromatic spices. With its vibrant orange-red color and indulgent texture, Paneer Butter Masala is a popular vegetarian choice on restaurant menus and is perfect for a delightful lunch or dinner. This recipe brings the taste of the restaurant right into your home, allowing you to recreate the creamy, flavorful magic in your very own kitchen.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 200 grams, cut into cubes |
| Tomatoes | 4, chopped |
| Cashew Nuts | 2 tablespoons |
| Butter (Salted) | 2 tablespoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Onion | 1, finely chopped |
| Ginger | 1 inch, finely chopped |
| Garlic | 6 cloves, finely chopped |
| Green Chillies | 2, finely chopped |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Kashmiri Red Chilli Powder | 2 tablespoons |
| Garam Masala Powder | 1 teaspoon |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Fresh Cream | 4 tablespoons |
| Ghee | 1 teaspoon |
| Salt | To taste |
| Sugar | 1 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tablespoon |
| Fresh Coriander Leaves (Dhania) | A small bunch, chopped |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Instructions
Step 1: Prep the Ingredients
Begin by prepping all the ingredients. Soak the cashew nuts in hot water for about 10 minutes to soften them. While the cashews are soaking, chop the tomatoes, onion, ginger, garlic, and green chilies. Set everything aside.
Step 2: Make the Tomato-Cashew Puree
In a blender or mixer, combine the chopped tomatoes and soaked cashew nuts. Blend them into a smooth, velvety puree. Set this aside for later use.
Step 3: Sauté the Aromatics
Heat 2 tablespoons of butter in a kadai (Indian wok) or large pan over medium heat. Add the cumin seeds and allow them to crackle, releasing their aromatic flavors. Then, add the finely chopped onion, ginger, garlic, and green chilies. Sauté them for about 5-7 minutes until the onions turn soft and golden brown in color.
Step 4: Add the Ground Spices
Once the onions are golden, add the following ground spices to the pan: Kashmiri red chili powder, turmeric powder, garam masala powder, coriander powder, cumin powder, and cardamom powder. Stir the mixture well, letting the spices cook for a few seconds to release their full flavors.
Step 5: Add the Tomato-Cashew Puree
Now, add the prepared tomato-cashew puree into the pan. Stir it in thoroughly, mixing the spices and the puree. Allow this mixture to cook for 7-8 minutes, stirring occasionally, until the oil begins to separate from the gravy, indicating that the masala is cooked through.
Step 6: Add Paneer and Simmer
Add the fresh cream, butter, and paneer cubes to the simmering gravy. Stir gently to coat the paneer with the masala. Sprinkle in the kasuri methi, sugar, and salt to taste. Add a bit of water if the gravy is too thick, and allow the mixture to simmer for another 10 minutes on low heat. During this time, the flavors will meld together, and the gravy will develop a rich, vibrant color.
Step 7: Adjust Seasonings and Garnish
Taste the Paneer Butter Masala, and adjust the seasoning as needed by adding more salt or chili powder. Once you’re satisfied with the flavor, remove the pan from heat. Stir in the fresh coriander leaves to add a fresh, herbaceous touch.
Step 8: Serve
Serve this delectable Paneer Butter Masala hot, paired with naan, kulchas, or tawa paratha for a true Punjabi-style meal experience. This dish also pairs beautifully with steamed basmati rice for a complete meal.
Tips for Perfect Paneer Butter Masala:
- Paneer Texture: For the best texture, use fresh homemade paneer, as it will absorb the flavors of the gravy more effectively. If using store-bought paneer, soak the cubes in warm water for 10 minutes before adding them to the curry to soften them.
- Gravy Consistency: If you prefer a thicker gravy, reduce the amount of water added during simmering. For a slightly runnier consistency, feel free to add more water as desired.
- Vegetarian Option: This dish is naturally vegetarian, but you can also experiment by adding vegetables like peas or carrots for a variation.
This rich and creamy Paneer Butter Masala will surely become a favorite in your home, just like it is in restaurants across North India. Perfect for special occasions, a family dinner, or whenever you’re craving a flavorful and comforting dish, this recipe is bound to please everyone at the table.
