Paneer Butter Masala is a traditional Punjabi recipe that is cooked in creamy butter and tomato gravy. This Paneer Butter Masala is famous in various names in various regions like Paneer Makhani, Butter Paneer, etc. In this recipe, we use fresh cottage paneer. Actually, this is very common in the types of Indian Cheese. In the Paneer recipe, “Paneer Butter Masala” is more popular in India as well as another country. Especially in India, this is a most ordered dish in restaurants. I notice that if any non-Indian person loves Indian food(in occasionally), this Paneer Butter Masala is must be listed in them. This popular Indian Dish will serve with Tandoori Roti, Jeera Rice, Paratha, Naan, etc. You can also try it with plain rice, but I don’t like this (it’s my personal taste). I like Restaurant Style Paneer Butter Masala. If you arrange some home party of any kind of birthday treat then you can try this.
- Tomato – 1 kg (chopped)
- Red Chilli Powder – ½ tbsp
- Garam masala powder – ½ tbsp
- Kasuri Methi – 1 tbsp
- Fresh Cream – 3 or 4 tbsp
- Sugar – ½ tbsp
- Paneer – 250 gram
- Bay leaf – 2 pcs
- Cinnamon stick – 2 pcs medium size
- Cardamom – 2 pcs
- Cloves – 3 pcs
- Dry Red Chillies – 3 pcs
- Onion – 1 big size.
- Ginger Garlic paste – 1 tbsp
Paneer Butter Masala Recipe
- Get 200-250 grams fresh cottage Cheese and cut into the cubed shape, and put it aside.
- Finely chopped the Onions and Tomatoes and place both of them separately in a bowl.
- Heat a frying pan and put 2 big tbsp butter and 1 tbsp oil. (Oil helps the butter to safe from burn).
- Add Bay leaf, Cinamon and cardamom, cloves, dry red chilli, and fry little.
- Put Chopped Onion, ginger garlic paste, add dry roasted dhania and fry a ½ minute.
- Now add coriander powder(Dhania powder) and red chilli powder.
- Add chopped tomatoes to it and keep fry up to 5-8 minutes. If you want to make it quick then add 2 pinches of salt with it.
- After fry, the tomatoes let cool. In a mixture-grinder put the frying tomatoes and add little water and mix well as a tomato puree.
- Again heat a pan and put 4-5 big tbsp butter on it and also add little oil.
- Pour the gravy and mix well with 2 or 3 tbsp water. Add garam masala, salt and make it boiled.
- Now add the cubed paneer and cook ½ minutes.
- Now quickly turn off the flame and add 2 or 3 pinches of Kasuri methi powder or 1 tbsp roasted Kasuri methi(grated).
- Then add 2 tbsp cream and mix well. Now the Paneer Butter Masala is ready.
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In restaurants, they have quite another simple method to make that. Because we are made this for family, we prepare all at the time of cooking and also it takes a bit long time. But when you ordered it in the restaurant, then keep your dish ready within 5 minutes to 10 minutes. So what’s the secret of this??? Actually, they have already made the Tomato puree before the day started in the restaurant and keep it in the store. Thereafter cheese is also stored in every food court. So, isn’t it very much easy now? You just ordered the “Cheese Butter Masala” with whatever you want, they just keep the tomato puree and started with that. Heat in the pan with butter and add paneer and complete the rest of the works that I already discussed above. You can also see the step-by-step process with the image below.
Also, did you notice on some occasions like a Marriage program or any type of a big party, they also offered this cheese dish or paneer dish? I think along with other dishes like Palak Paneer, Butter Chicken, and many more dishes butter paneer is common. But the taste of it will little change and color will little different. Actually, the cause is they use a low quantity of tomatoes because of many people. One more thing, they add cream when the preparation is under process and the gravy is too hot.
➤Also Read: Chilli Chicken Recipe – Easy Making Guide from Crispyfoodidea
Paneer Butter Masala Step by step with the image
At first purchase, 250 grams fresh cottage cheese from the market, then cut into cube shape as same as the picture. If you want small or big sizes you can also do that.
Wash the tomatoes to cut into 1/2″ pieces and keep in a bowl aside.
Chopped the onions.
Heat a frying pan and put 2 big tablespoon butter, and also add 2 normal tablespoon oil in it.
Once the butter is molt, add 2 pcs bay leaf, 2 pcs cloves, 2 medium cinnamon stick and 2 or 3 dry chilies and fry them for a few seconds.
After that put the chopped onions in it.
Also, add 1 tbsp Ginger-Garlic paste, 1 tbsp roasted dhania (optional) and fry all about ½ minutes. Just keep noticed onions are a light brown color.
Then add coriander powder and red chilli powder.
Now put all the tomatoes in a frying pan and stir well for 5-8 minutes. [Add 2 pinch of salt to fast frying.]
Now you add the sugar as per your taste, I recommend 1 tablespoon.
When the tomatoes realized the fat, and become mushy just turn off the flame.
Put off the cinnamon stick, dried pepper and cloves well if you put them before the mix.
In a mixer grinder, put all the mixture and let it grind.
Mix all the tomatoes as well as a juice.
Heat a pan over the oven again, and make 4-5 large tablespoon butter with oil.
When the butter is melted pour the mixture or gravy in the pan.
Add little water with it and add ½ tbsp Garam masala, salt as per taste.
The mixture warms up to 2 or 3 minutes. Then add cubed Paneer in it and stir.
Now cover the whole thing for less than ½ minutes in low flame up to the ½ minute and turn off the oven.
Put 2 tablespoons fresh cream and mix well.
At last, you have to add ¼ Kasuri methi powder in it.
Now the restaurant style Paneer Butter Masala is ready to serve.
[Tips: If you want to increase its taste then you can use 20-25 pcs Cashew Nuts/almond nuts. If mixed with a paste will bring a unique tasting smell. If you add cashew then the color will be slightly lighter.]
➤Suggested Cream to be used in this recipe – I used Amul Fresh Cream because it has low fat. If you want to make full veg paneer butter masala, then you can try this Amul Fresh cream (Veg).
➤Suggested Butter – I used Amul Butter because it’s my choice. You can use any other brand whatever you like.
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For Pure Veg person
Yes, it can easily cook in the veg part, and you can cook it without Onion and garlic. Some person who does not prefer to eat onions and garlic in their daily life, they can also take this tasty preparation. Just add the Cumin seeds at the starting at the substitute of onion and complete that except garlic. Only add grated ginger with it. Rest off all are the same.
You can watch this video tutorial of another publisher, which is most inspire me. You can watch more videos to click here.
Actually, in India, many people believe that the onion and garlic are divided into non-veg parts but some people are saying these are fruit. So how can the fruits be non-veg? There are so many questions in various kinds of communities in India you can find, so don’t fall into it. Basically, if you only prefer the taste, then you should try both veg and non-veg preparation.
Article ref: My Food Story, Indian Healthy Recipes, Veg Recipes of India, Vegcravings,
So, try this recipe at home today and let me know which one is best for you. If you love this recipe please share this with your friends and loved person. After this article, you know the secrets of Restaurants style Paneer Butter Masala, but now it’s Homemade!!!
2 thoughts on “Introducing Restaurants Style Paneer Butter Masala Recipe | Paneer Makhani”
The method used in the preparation of paneer butter masala is awesome. Nice blending of different spices in order to get the restaurant-style taste.