PANEER BUTTER MASALA (Restaurant Style) | PANEER MAKHANI


Paneer Butter Masala is one of the most popular vegetarian curry dishes from the Indian Cuisine served in restaurants. It is the most loved dish amongst the kids for its little sweetness and also among the older kids for its rich, creamy and buttery gravy. And because of this, it is so much fun to create restaurant style dishes at home for your loved ones.

What is paneer butter masala?

Paneer Butter Masala also known as Butter Paneer is rich, creamy, buttery and delicious dish of Indian cottage cheese. In this dish, paneer is dunked in a buttery, creamy, tangy, mildly sweet and classic sauce. This curry is not just a curry, it is a pure delight. So basically, if you are a paneer lover, paneer butter masala is the king of all paneer recipes.

paneer butter masala
PANEER BUTTER MASALA / PANEER MAKHANI / PANEER MAKHANWALA

Restaurant Style paneer butter masala

Make this restaurant style paneer butter masala recipe at home and wow your guests or family members. Click To Tweet

This restaurant style paneer butter masala is definitely one of my favorite recipes. I have been an ardent fan of paneer butter masala since childhood and same goes with my son, Kabir. But he is on another level. He can eat this every day consequently and for every meal. Whenever we plan for dinner outdoors, this particular paneer dish is always on the order list. So this version is exactly the kind that you get in Indian Restaurants. In short, my family goes crazy about this dish and I’m sure it will be a winner at your home too.

How to make paneer butter masala ahead for parties?

Basically, just make the butter masala gravy ahead in time. However, don’t add paneer and cream to the gravy. Cool the gravy completely & refrigerate in an airtight container.

When you want to consume it, heat the gravy and add ¼ cup of water and cream until it boils well.

Finally add paneer, cook for 2 minutes and garnish the paneer butter masala with more cream and coriander leaves.

How to make this recipe vegan?

This recipe can be made vegan easily by substituting paneer with tofu. Moreover, use vegan coconut butter instead of regular butter and vegan cream or increase the amount of cashews instead.

paneer makhanwala
PANEER BUTTER MASALA / PANEER MAKHANI / PANEER MAKHANWALA
"One cannot think well, love well and sleep well if one has not dined well." – Virginia Woolf Click To Tweet

What are we waiting for? Let it be Paneer Butter Masala today. 😉

Ingredients

For Frying Paneer

Paneer 300 gms
Butter 3 tbsp

For tomato puree

Tomatoes 6, quarted
Cloves 4-5
Cardamom 3
Cinnamon stick 1 inch
Cumin Seeds 1 tsp
Ginger piece 1 inch
Garlic Pods 8-10
Cashewnuts 18-20
Oil 1 tbsp
Butter 2 tbsp

For Butter Masala Gravy

Kashmiri Red Chilli Powder 1 tsp
Turmeric Powder ¼ tsp
Coriander Powder 1 tsp
Sugar 1 tsp
Dried Fenugreek Leaves / Kasuri Methi 1 tbsp
Garam Masala ½ tsp
Low Fat Cream ¼ Cup
Oil 1 tbsp
Butter 2 tbsp

For Garnishing

Fresh Coriander Leaves
Green Chillies Slit 2-3 (optional)
Low Fat Cream 1-2 tsp (optional)

paneer butter masala
PANEER BUTTER MASALA / PANEER MAKHANI / PANEER MAKHANWALA

Method

For frying Paneer

First of all heat a skillet with butter over medium heat.

Add the paneer pieces and pan fry for about 3 to 4 minutes, until they are golden brown.

Now, flip the pieces over to pan and fry the other side. Cook for another 2 to 3 minutes, until golden brown.

Finally transfer the pan fried paneer to a plate.

For making Tomato Puree

Firstly, melt butter and oil in a kadai / wok.

Now add cinnamon stick, cardamom, cloves and cumin seeds. Saute for 30 seconds on medium flame.

Furthermore, add ginger piece and garlic pods and sauté again.

Then add whole cashews and sauté for a minute.

Finally add tomatoes to this. Fry for 2 minutes on high flame.

Turn off the flame and allow the mixure to cool down.

Blend the mixture into thick smooth paste / puree. Do not add water at this point.

Strain the tomato puree and keep it aside for further use.

For making Butter Masala Gravy

Heat the same pan again, add butter and oil to it. 

Further add kashmiri red chilli powder, turmeric powder and coriander powder in the melted butter and fry it for 10-15 seconds, keep stirring.

Add the stained puree, stir it and let it cook on medium flame for 5 minutes, stirring occasionally.

Next add salt to taste and sugar to it. Mix well.

Cover and cook for 8 – 10 minutes again on medium flame, stirring occasionally.

Next add low fat cream and mix it in the gravy. Cover and cook for another 3-5 minutes.

Add garam masala powder and dried fenugreek leaves / kasuri methi to the gravy. Most importantly, rub the fenugreek leaves on your palm and gently sprinkle it on paneer butter masala. As a result, this will bring out the flavors of the dried fenugreek leaves. Mix it well.

Cover and cook it for a minute on medium low flame till gravy thickens.

Finally, add pan fried paneer, stir it and cover the pan, cook it for 2 minutes on low flame and turn off the flame.

Garnish it with fresh coriander and low fat cream.

SERVING SUGGESTIONS FOR PANEER BUTTER MASALA

Serve hot with Naan, Tandoori Roti, Lachcha Parantha, Pudina Parantha or any other flatbread.

It also goes very well with Jeera Rice.

Side accompaniments to paneer butter masala can be lachcha pyaz or the tangy onion salad.

Serve some lemon wedges on the side

You can pair this Paneer Butter Masala with Dhaba Style Chana Dal.

paneer makhani
PANEER BUTTER MASALA / PANEER MAKHANI / PANEER MAKHANWALA

Recipe notes

Firstly don’t forget to add oil to butter. Basically, oil keeps the butter from burning.

Additionally, use only oil if you are diet conscious. However, preparing with butter makes gravy more rich and tasty.

Milk powder can be added to the gravy as a substitute to the low fat cream. Or totally skip it if you are diet conscious. But then, add some more sugar to adjust the tanginess of the tomatoes.

Alternatively, almonds can be used in place of cashews for the gravy.

Paneer Butter Masala is usually a little sweet in taste. However, if you want a little spicy, you can add green chillies while adding the whole spices.

Most importantly use fresh, ripe and red tomatoes to get a nice color to the dish.

Finally, paneer makhani tastes great when prepared with fresh paneer.

If using store brought paneer, keep the paneer immersed in hot water for 10-15 mins, hence making the paneer soft. To do this boil 2 cups water and add paneer to it. After 10-15 mins , drain the water and set aside.

Above all, avoid cooking paneer in the butter masala gravy for too long. As a result, this may make the paneer hard and chewy.

Are you making this recipe? I LOVE to see your creations, so snap a photo and tag truexplore on Instagram with the hashtag #truexplore and give me a shout out. You can follow me on Facebook Twitter Pinterest Instagram  subscribe on my Youtube channel for more such easy recipes.

 

PANEER BUTTER MASALA (Restaurant Style) | PANEER MAKHANI | PANEER MAKHANWALA

The best Paneer Butter Masala recipe which yields a mildly spiced , rich, creamy, buttery and lightly sweet and delicious Restaurant style Paneer Butter Masala. Serve it with roti, paranthas or jeera rice. It’s always a hit with the family and friends.

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Keyword: INDIAN, MAINS, PANEER BUTTER MASALA, PANEER MAKHANI, PANEER MAKHANWALA, RECIPE, RESTAURANT STYLE
Servings: 4
Author: Simran Khorana

Ingredients

FOR PAN FRYING PANEER

  • 300 gms Paneer
  • 3 tbsp Butter

FOR TOMATO PUREE

  • 6 Tomatoes quartered
  • 4-5 Cloves
  • 3 Cardamom
  • 1 inch Cinnamon Stick
  • 1 tsp Cumin Seeds
  • 1 inch Ginger diced
  • 8-10 pods Garlic
  • 18-20 Cashewnuts
  • 1 tbsp Oil
  • 2 tbsp Butter

FOR GRAVY

  • 1 tsp Kashmiri Red Chilli Powder
  • ¼ tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Sugar
  • 1 tbsp Dried Fenugreek Leaves / Kasuri Methi
  • ½ tsp Garam Masala
  • ¼ cup Low Fat Cream
  • 1 tbsp Oil
  • 2 tbsp Butter

FOR GARNISHING

  • Fresh Coriander Leaves
  • 2-3 Green Chillies Slit
  • 1 tsp Low Fat Cream optional

Instructions

FOR PAN FRYING PANEER

  • First of all heat a skillet with butter over medium heat.
  • Add the paneer pieces and pan fry for about 3 to 4 minutes, until they are golden brown.
  • Now, flip the pieces over to pan and fry the other side. Cook for another 2 to 3 minutes, until golden brown.
  • Finally transfer the pan fried paneer to a plate.

FOR MAKING TOMATO PUREE

  • Firstly, melt butter and oil in a kadai / wok.
  • Now add cinnamon stick, cardamom, cloves and cumin seeds. Saute for 30 seconds on medium flame.
  • Furthermore, add ginger piece and garlic pods and sauté again.
  • Then add whole cashews and sauté for a minute.
  • Finally add tomatoes to this. Fry for 2 minutes on high flame.
  • Turn off the flame and allow the mixure to cool down.
  • Blend the mixture into thick smooth paste / puree. Do not add water at this point.
  • Strain the tomato puree and keep it aside for further use.

FOR MAKING GRAVY

  • Heat the same pan again, add butter and oil to it. 
  • Further add kashmiri red chilli powder, turmeric powder and coriander powder in the melted butter and fry it for 10-15 seconds, keep stirring.
  • Add the stained puree, stir it and let it cook on medium flame for 5 minutes, stirring occasionally.
  • Next add salt to taste and sugar to it. Mix well.
  • Cover and cook for 8 – 10 minutes again on medium flame, stirring occasionally.
  • Next add low fat cream and mix it in the gravy. Cover and cook for another 3-5 minutes.
  • Add garam masala powder and dried fenugreek leaves / kasuri methi to the gravy. Most importantly, rub the fenugreek leaves on your palm and gently sprinkle it on paneer butter masala. As a result, this will bring out the flavors of the dried fenugreek leaves. Mix it well.
  • Cover and cook it for a minute on medium low flame till gravy thickens.
  • Finally, add pan fried paneer, stir it and cover the pan, cook it for 2 minutes on low flame and turn off the flame.
  • Garnish it with fresh coriander and low fat cream.
  • Serve hot with Naan, Tandoori Roti, Lachcha Parantha, Pudina Parantha or any other flatbread. It also goes very well with Jeera Rice.

Notes

  • Firstly don’t forget to add oil to butter. Basically, oil keeps the butter from burning.
  • Additionally, use only oil if you are diet conscious. However, preparing with butter makes gravy more rich and tasty.
  • Milk powder can be added to the gravy as a substitute to the low fat cream. Or totally skip it if you are diet conscious. But then, add some more sugar to adjust the tanginess of the tomatoes.
  • Alternatively, almonds can be used in place of cashews for the gravy.
    Paneer Butter Masala is usually a little sweet in taste. However, if you want a little spicy, you can add green chillies while adding the whole spices.
  • Most importantly use fresh, ripe and red tomatoes to get a nice color to the dish.
  • Finally, paneer butter masala aka paneer makhani tastes great when prepared with fresh paneer.
  • If using store brought paneer, keep the paneer immersed in hot water for 10-15 mins, hence making the paneer soft. To do this boil 2 cups water and add paneer to it. After 10-15 mins , drain the water and set aside.
  • Above all, avoid cooking paneer in the butter masala gravy for too long. As a result, this may make the paneer hard and chewy.
Paneer Butter Masala Recipe – Restaurant Style | घर पर बनाए होटल जैसा पनीर मखन्नी
"After a good dinner one can forgive anybody, even one's own relations" – Oscar Wilde Click To Tweet

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