Restaurant Style Paneer Butter Masala

Restaurant Style Paneer Butter Masala or Paneer Makhani is one of most popular paneer recipes in Indian cuisine where Paneer cubes( Indian Cottage Cheese) are simmered in a mildly rich onion tomato cashew nut based gravy and Of course with some butter and cream made in the Stove top or Instant Pot pressure cooker.

It is also known as Paneer Makhani.This curry goes very well with Indian flat breads and is a popular dish on restaurants menu.It is Keto friendly, gluten free, low carb.

CHECKOUT MY OTHER PANEER RECIPES Paneer Biryani , Paneer Fingers , Palak Paneer Paratha ,Paneer Bhurji Sandwich ,Airfryer Paneer Popcorn

This dish is also Keto Friendly, just replace cashew nuts with almonds or just skip it and add more cream at the end.If you are on a Keto or Low Carb Diet ,Checkout my Keto Indian Food Recipes Collection.

CAN I FREEZE THIS PANEER BUTTER MASALA?

YES!!!!!!! If you plan to freeze the gravy, skip adding cream and add them at last when you are ready to serve.

You can freeze this gravy in freezer safe container for 2 months. Just thaw over counter top for 3-4 hours and then heat again in a pan or microwave and add cream before serving.

WHICH CREAM TO USE FOR MAKING PANEER MAKHANI?

I have used Amul cream(heavy cream) to make paneer butter masala. You can use any whipping cream that is available in your nearest grocery store.You can also use homemade Malai (malai).

HOW TO MAKE VEGAN PANEER BUTTER MASALA?

To make Vegan paneer butter masala, you can replace paneer with tofu. Butter with any vegan butter and fresh cream with cashew or coconut cream.

IS PANEER BUTTER MASALA KETO FRIENDLY?

Yes

WHAT TO SERVE WITH PANEER BUTTER MASALA?

This Paneer curry is a side dish which acts as a perfect complement to various delicacies like parotta, naan ,roti ,or jeera rice ,ghee rice.

TIPS & VARIATIONS

1. If using store bought paneer, soak it in hot water for 15-20 minutes before using in the recipe.
2. Grind the cooked tomato onion mixture to a smooth paste. You can also strain the masala through a soup strainer to get really creamy curry.
3. Always add the cream at the end of cooking else it will curdle.
4. Use nuts in the gravy , it makes the gravy thick and creamy.I have used Cashews in this recipe but almonds ,melon seeds also work.
5. Adding sugar balances the flavors and so you can add 1/2 teaspoon of sugar or 1 teaspoon of honey in the end.
6. I usually add kitchen king masala (also available in indian grocery store) in place of garam masala powder to get restaurant style flavor to the paneer recipe.
7. I have added Kashmiri red chili powder to give nice red color to this dish.However if you want to make it more spicy add extra red chilli powder.
8. If you dont have whole spices then add extra 1 teaspoon of garam masala instead at the end.

HOW TO MAKE PANEER BUTTER MASALA ON STOVE TOP POT STEP BY STEP

Put the onions, tomatoes, cashew nuts, ginger, garlic, whole spices and 1 cup of water into a pan and bring to a boil.

Cook on medium flame for at least 15-20 minutes. Remove from the heat and cool. Blend to a smooth puree/paste using high speed blender.

In a pan, heat the butter, add the jeera seeds and saute for 30 seconds.

Add kashmiri red chili powder, bay leaf, give a quick stir.

Then add onion-tomato cashew puree.Close lid and cook on a medium heat for 2-3 minutes.

Add the paneer, kasoori methi, garam masala or kitchen king masala, salt.Mix well and bring the mixture to boil.

Finally, gently stir in the cream and paneer butter masala is ready to serve.

Serve Restaurant Style Paneer Butter Masala /Paneer makhani recipe hot with chapati, naan, rice and onion slices.

HOW TO MAKE PANEER BUTTER MASALA IN INSTANT POT STEP BY STEP

Add 1 cup of water into the Instant pot insert.Place the trivet.

Put the onions, tomatoes, cashew nuts, ginger, garlic, whole spices and 1 cup of water into a deep pan.Place the pan over the the trivet.

Close the lid on the pot, and turn pressure valve to SEALING position.

Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 8 minutes.Once the pot beeps, let the pressure release naturally.

Puree cooked onion-tomato mixture using a hand blender until smooth.If you don’t have a hand blender ,puree in a blender in batches once slightly cooled.

Then i usually sieve the onion tomato puree for silky texture and discard the residue but its totally optional.

Press SAUTE on Instant Pot.Add butter/oil in to the POT.Once hot add cumin seeds and saute for 30 seconds.

Add kashmiri red chili powder, bay leaf, give a quick stir.

Then add onion-tomato-cashew pureed mixture.Mix well and cook for 2-3 minutes.

Add the paneer, kasoori methi, garam masala, salt.Mix well and bring the mixture to boil.

Finally, gently stir in the cream and paneer butter masala is ready to serve.

Serve Instant pot paneer butter masala or paneer makhani recipe hot with chapati, naan, rice and onion slices.

YOU CAN TRY MY OTHER INSTANT POT CURRY RECIPES LIKE

Matar Paneer

Black Eyed Pea Curry

Lauki Ki Subji

Vegetable Korma

Chickpea Curry

Mushroom Masala

RESTAURANT STYLE PANEER BUTTER MASALA RECIPE CARD

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