The Ultimate Guide to Making Restaurant-Style Paneer Butter Masala at Home

Indian food has captured the hearts of food enthusiasts worldwide with its rich flavors, diverse spices, and vibrant dishes. Among the most popular recipes, Paneer Butter Masala holds a special place. Known for its creamy, mildly spiced, and luscious gravy, this dish is a favorite in Indian households and restaurants alike. Whether you’re a seasoned chef or a novice in the kitchen, this easy-to-follow recipe will help you recreate restaurant-style Paneer Butter Masala right at home.

A Brief Introduction to Paneer Butter Masala

Paneer Butter Masala, also called Paneer Makhani, is a classic North Indian curry made with paneer (Indian cottage cheese), butter, and a rich tomato-based gravy. The dish’s hallmark is its creamy texture, which comes from cashew paste and cream, along with a subtle sweetness that balances the tanginess of tomatoes. It’s a versatile dish that pairs beautifully with naan, roti, or steamed rice.

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Why This Recipe Stands Out

Chef Sanjyot Keer’s version of Paneer Butter Masala is a game-changer. Unlike traditional recipes that require preparing multiple base gravies, this method simplifies the process without compromising flavor. By blending key ingredients into a single paste, you can save time and effort while achieving an authentic taste. Let’s dive into the recipe.

Ingredients You’ll Need

For the gravy paste:

4 medium-sized tomatoes
8-10 cloves of garlic
1-inch piece of ginger
2 tablespoons coriander stems
1 green chili
1.5 tablespoons Kashmiri red chili powder
1 tablespoon coriander powder
1/2 teaspoon cumin powder
15 cashews (soaked for 15-20 minutes or boiled for 5 minutes)

For the paneer and cooking:

500 grams paneer (cut into cubes)
1 tablespoon oil
1 tablespoon butter
Salt to taste
Pinch of Kashmiri red chili powder

For the tempering and final cooking:

2 tablespoons oil
1 tablespoon butter
1 teaspoon cumin seeds
3 green cardamoms
1/2-inch cinnamon stick
1 bay leaf
1 tablespoon chopped garlic
1 chopped green chili
3 medium-sized onions (chopped)
1/4 teaspoon turmeric powder
1/2 teaspoon Kashmiri red chili powder
Salt to taste
Pinch of sugar
Hot water (as needed)
2 tablespoons butter
Pinch of roasted kasuri methi (dried fenugreek leaves)
1 pinch garam masala
3-4 tablespoons fresh cream
Freshly chopped coriander leaves (for garnish)

Step-by-Step Recipe

Prepare the Gravy Paste

Add tomatoes, garlic, ginger, coriander stems, green chili, Kashmiri red chili powder, coriander powder, cumin powder, and soaked cashews to a blender.
Blend these ingredients into a smooth paste without adding water.
This paste forms the base of your Paneer Butter Masala, eliminating the need for separate ginger-garlic paste, cashew paste, or tomato puree.

Toss the Paneer

Heat 1 tablespoon oil and 1 tablespoon butter in a frying pan or wok.
Add the paneer cubes, a pinch of salt, and Kashmiri red chili powder. Toss gently to coat the paneer evenly.
Cook for 1-2 minutes to ensure the paneer holds its structure.
Transfer the paneer to a bowl and set aside.

Cook the Gravy

In the same wok, heat 2 tablespoons oil and 1 tablespoon butter.
Add cumin seeds, cardamoms, cinnamon stick, bay leaf, chopped garlic, and green chili. Sauté until aromatic.
Add the chopped onions and cook on medium-high flame until golden brown.
Lower the flame and add turmeric powder and Kashmiri red chili powder. Stir well.
Add a splash of hot water to deglaze the pan and cook the spices for 1-2 minutes.
Add the blended gravy paste and stir thoroughly.
Season with salt and a pinch of sugar to balance the flavors.
Cook the gravy on medium-high flame for 10-15 minutes, stirring frequently to prevent sticking. The gravy is ready when it thickens, releases oil, and leaves the sides of the pan.

Final Assembly

Adjust the gravy’s consistency by adding hot water as needed.
Taste and adjust the seasoning.
Add the sautéed paneer to the gravy.
Stir in butter, kasuri methi powder, garam masala, fresh cream, and chopped coriander leaves.
Gently mix to avoid breaking the paneer and cook for another 1-2 minutes.
Garnish with additional coriander leaves and serve hot.

Serving Suggestions

Paneer Butter Masala is best enjoyed with Indian breads like naan, tandoori roti, or rumali roti. For a gluten-free option, pair it with steamed basmati rice or jeera rice. To complete your Indian meal, serve it alongside a refreshing cucumber raita or a tangy mango pickle.

Tips for Perfect Paneer Butter Masala

Use fresh and soft paneer for the best texture.
Adjust the spice levels by increasing or reducing the green chili and Kashmiri red chili powder.
Always use fresh cream for a smooth and creamy consistency.
Stir the gravy frequently while cooking to prevent it from sticking to the pan.
Garnish generously with coriander leaves for a burst of freshness.

FAQs About Paneer Butter Masala

Can I make Paneer Butter Masala vegan? Yes, replace paneer with tofu, butter with vegan butter, and fresh cream with coconut cream or cashew cream.
How can I store leftovers? Store Paneer Butter Masala in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or microwave, adding a splash of water to adjust the consistency.
Can I freeze Paneer Butter Masala? Yes, freeze the dish in a freezer-safe container for up to a month. Thaw in the refrigerator overnight before reheating.
What makes Kashmiri red chili powder special? Kashmiri red chili powder adds a vibrant color and mild heat to the dish, enhancing its visual appeal and flavor.
Can I use store-bought tomato puree? While fresh tomatoes are recommended for the best flavor, you can use store-bought tomato puree as a time-saving alternative.

With this foolproof recipe, you can enjoy the irresistible taste of Paneer Butter Masala anytime. Whether it’s a family dinner or a special occasion, this dish is sure to impress. So, gather your ingredients and bring the flavors of Indian food to your table!