Restaurant Style Paneer Butter Masala | Paneer Makhani
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Restaurant Style Paneer Butter Masala | Paneer Makhani Recipe Card
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Here’s an easy recipe for the perfect restaurant style paneer butter masala for all you paneer (cottage cheese) lovers!
- measuring cup used 1 cup = 250 ml
- 200 grams Paneer (cottage cheese),cut into 1-inch cubes
- 3 large tomatoes
- 1 large onion
- 1 inch ginger chopped
- 4-5 garlic cloves
- 1/4 cup Cashewnuts OR 18-20 Cashewnuts OR 18-20
- 2, Green cardamoms
- 2-3, Cloves
- 1 inch Cinnamon stick
- 1-2, bayleaf
- 1 tsp Garam masala powder
- 2-3 tbsp fresh cream(full fat)
- 2-3 tbsp butter
- 1/2 tsp Cumin/Jeera seeds
- 2 tsp kashmiri red chili powder (i used everest kashmiri lal brand)
- 1.5 tbsp dried fenugreek leaves (kasoori methi)
- Salt to taste
- 2 tsp oil
- 1 cup water
Put the onions,tomatoes,cashew nuts,ginger, garlic,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.
In a pan, heat the oil,butter,add the jeera and saute for 30 seconds.
Add kashmiri red chili powder,bay leaf,give a quick stir.
Then add onion-tomato pureed mixture.Close lid and cook on a medium heat 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 hot with chapatti, naan,rice and onion slices.
1.You can also freeze onion-tomato puree/paste(makhani gravy) and make paneer butter masala when you have less time for cooking.
2.If you think gravy is too thick add water or milk accordingly.
3.Adding fresh cream gives a rich taste to the gravy ,incase you do not have cream at home then replace with 1/4 cup of full fat milk.
4.You can also shallow fry paneer and add to the gravy.
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